Chris Amirault

BARTENDER
Written By Team StarChefs

Otium | Los Angeles | June 2017

FEATURED COCKTAILS


St. Honoree: Puff Pastry, Salted Caramel, Candied Hazelnuts, Coffee Pastry Cream, and Choux

Mont Blanc: Chestnut Cake, Milk Chocolate Mousse, Rum Cream, Chestnut Cream, and Meringues

Apple Pie: Sable Breton, Walnut Cream, Applesauce, Fresh Apple, Roasted Apples, Whipped Labneh, Tonka Bean, and Apple Gastrique

Ice Cream Sundae: Whipped Maple Ice Cream, White Truffle Ice Cream, Caramel Corn, and Candied Hazelnuts


Photography by Caroline Hatchett

Team StarChefs
Previous

Jonathan Granada
Next

Mike Williams