It is in this way that Chef Pâtissier Dominique Costa revisited for the Peninsula Paris the shape of vines. In a very sweet and highly inspired version. His bûche is composed around an almond praline bonbon associated to a vanilla dark ...
It is in this way that Chef Pâtissier Dominique Costa revisited for the Peninsula Paris the shape of vines. In a very sweet and highly inspired version. His bûche is composed around an almond praline bonbon associated to a vanilla dark ...