The newest addition to the niche restaurant scene is the dessert bar. Forget all about those tearoom concoctions you'd find in a pastry cafe. The desserts here are original creations.
[+ more] on nyr4d[+ more] on espaisucre
Labels: gastronomy, molecular gastronomy, restaurant
posted by food for design at 12:26 AM
I find some information here.
Post a Comment