
How Le Bernardins Executive Pastry Chef Turned a Coconut into an Edible Work of Art Sugar Coated
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Date: 2020-05-20
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Comments and reviews: 9
Thranduil
Do u know that feelingU wanna eat that sooo much, but u never willCuz for example u dont live in the usa, or the dessert must be too expensive, or u cant do it at home cuz u dont have all of these ingredientsThe only thing u can do is just watching and dreaming about the taste of the dessert
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Do u know that feelingU wanna eat that sooo much, but u never willCuz for example u dont live in the usa, or the dessert must be too expensive, or u cant do it at home cuz u dont have all of these ingredientsThe only thing u can do is just watching and dreaming about the taste of the dessert
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Cardion
The level of time and detail in that dish is just wild. So yes, folks, when you go to a 3-star Michelin place - and I have been to one - that is partly what you are paying for. Trust me, it takes a lot of people working with him to produce something like that.
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The level of time and detail in that dish is just wild. So yes, folks, when you go to a 3-star Michelin place - and I have been to one - that is partly what you are paying for. Trust me, it takes a lot of people working with him to produce something like that.
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PrognatusSeptem
I re-watched the first 4 seconds 3 times. Then I asked my wife. Is this how I am? She said, Yes, you are a hairy animal. Then we both smiled and laughed and watched the rest of this great video. Thanks you guys and gals: -)
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I re-watched the first 4 seconds 3 times. Then I asked my wife. Is this how I am? She said, Yes, you are a hairy animal. Then we both smiled and laughed and watched the rest of this great video. Thanks you guys and gals: -)
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Levon
At le bernardin i ate a fake Apple that was also AMAZING! Love their new chefMy recent dining experience was even better than my 900 meal at three Michelin star restaurant Louis XII in Monaco. Keep it up!
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At le bernardin i ate a fake Apple that was also AMAZING! Love their new chefMy recent dining experience was even better than my 900 meal at three Michelin star restaurant Louis XII in Monaco. Keep it up!
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Richard
I never thought of these styles using coconut. I only use fresh coconut for the candy or making local food like kelaguen. I mostly drink from the coconut though because the cans taste nasty.
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I never thought of these styles using coconut. I only use fresh coconut for the candy or making local food like kelaguen. I mostly drink from the coconut though because the cans taste nasty.
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banana
This chef is pretty eloquent and is obviously a John Wick fan. The amount of work and details that go into creating this dessert is incredible. I love how he talks about his creation.
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This chef is pretty eloquent and is obviously a John Wick fan. The amount of work and details that go into creating this dessert is incredible. I love how he talks about his creation.
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MCES
Just use the chocobanana chocolate dip, dip the banana into it and freeze it, this creates a shell on the banana then you eat it, costs like 3 dollars, x100 better than the coconut
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Just use the chocobanana chocolate dip, dip the banana into it and freeze it, this creates a shell on the banana then you eat it, costs like 3 dollars, x100 better than the coconut
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Eufrecina
No wonder. I was thinking that maybe he's a filipino. And when I read the comments says there that he was born in Philippines. YESS another filipino to be proud of.
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No wonder. I was thinking that maybe he's a filipino. And when I read the comments says there that he was born in Philippines. YESS another filipino to be proud of.
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Jim
Her attitude is terrible, shes not pretty, is she being intimate with a higher-up? Thats the only thing that explains keeping her around because shes awful.
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Her attitude is terrible, shes not pretty, is she being intimate with a higher-up? Thats the only thing that explains keeping her around because shes awful.
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