Genie Kwon

PASTRY CHEF
Written By Team StarChefs

Oriole | Chicago | March 2018

FEATURED DISHES


Mignardises: Milk and Cookie Bon Bon, Crème Fraiche Ice Cream Sandwich with Red Currant Gelée; and Fernet and Soda Truffle

Petite Croissant with Ashbrook Cheese and Rosemary-Apple paired with Crisp: Aged Wild Rose Tea and Duchess de Longueville Normandie Cider

Sweet Potato Tempura Ice Cream, Chocolate, Nasturtium, and Lavender paired with Toasty: Junmai Daiginjo, Herbes de Provence, Bay Vinegar Syrup, and Brown Sugar


Photography by Caroline Hatchett

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