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Desserts
Desserts
 
Apple Caramel "Croquant" with Granny Smith Sorbet
Vincent Maillard, le Byblos, St-Tropez
Apple Charlotte
Jacques Thorel, anc. chef-propriétaire de l'Auberge Bretonne
Apricot "Croustillant"
Thierry Phal, La Bergerie, Luxembourg
Banana Shortbread with Honey and Straw Wine Granité
Georges Blanc, restaurant Georges Blanc, France
Berry and Lemon Fruit Cup
Carme Ruscalleda, restaurante Sant Pau, Espagne
Berry Soup
Jean-Michel Lorain, La Côte St-Jacques, Bourgogne, France
Breton-Style Raspberry Shortcakes
Jean-Claude Pautrat - Château de Locguénolé
Crispy Raspberry Sticks with Verbena, Hibiscus Sorbet
Michel Portos, Hauterive Saint-James, France, Michel Portos
Fall Fig with Baklava and Noilly Prat Ice Cream
Didier Clément, Grand Hôtel du Lion d'Or, France
Mango Balls with Lemongrass Jelly and Yogurt Sorbet
Lothar Eiermann, Wald & Schlosshotel Friedrichsruhe, Allemagne
Pineapple Chips and
Philippe Le bail, chef pâtissier, Hôtel Belvédère, Corse
Pineapple Ravioles with Raspberries
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Plate Around an Apple
Olivier Roellinger, Les Maisons de Bricourt, Bretagne
Poached Rhubarb Soup with Frozen Yogurt and Lemon Balm
Alain Labrie, La table du chef, Sherbrooke, Québec
Prune, Apricot and Orange Salad with Bordeaux Wine
Christophe Girardot, La Table de Montesqieu, Gironde, France
Raspberry Croustillant with Hibiscus Flower Juice
Jean-André Charial, Oustau de Baumanière, France
Roasted and dried figs with spiced caramel crust, fromage blanc and trails of spices
Michel & Sébastien Bras, Bras - Michel et Sébastien, France
Whole Roasted Figs with Goat Cheese Ice Cream, Spicy Fig Sauce, and Oatmeal Tuiles
Charlie Trotter, Charlie Trotter Restaurant, Chicago, USA
Banana Tart Flambéed with Aged Rum and Soursop Sorbet
Jean-Pierre Challet, The Fifth, Toronto
Grandmother's Apple Tart with Calvados
Michel Bruneau - Restaurant La Bourride
Grape Tart
Marc Meneau, L'Espérance, France
Lemon Tart
Raymond Blanc, Le Manoir aux Quat'Saisons, UK
Raspberry Melon Tart with Meringue and Nuts
Jacques Chibois, La Bastide Saint-Antoine, France
The Demoiselles Tatin's Apple Tart
Didier Clément, Grand Hôtel du Lion d'Or, France
Biscuit de Savoie - Savoy Sponge Cake
Pierre Carrier, Le Hameau Albert Ier, France
Chocolate-Armagnac Soufflé Cakes
Michel Guérard, Les Prés d'Eugénie, France
Gâteau basque
Firmin & Philippe Arrambide, Les Pyrénées, France
Kouing-Aman from Douarnenez, Breton pastry
Jacques Thorel, anc. chef-propriétaire de l'Auberge Bretonne
Little chocolate-vanilla cakes with raspberries
Johanna Maier, Johanna Maier & Söhne, Hôtel Hubertus, Autriche
Perigordian Walnut Molten Cakes
Vincent Arnould, Le Vieux Logis, Trémolat
Stollen
Johann Lafer, Johann Lafer's Stromburg, Allemagne
Candied Orange Peel with Chocolate
Jérôme Ferrer, restaurant Europea, Nontréal
Chestnuts Cooked with Fig Leaves and Anise
Alain Dutournier, Carré des Feuillants, Paris
Fruit Paste with Fennel
Jean-Michel Lorain, La Côte St-Jacques, Bourgogne, France
Maple Macaroons
Jérôme Ferrer, restaurant Europea, Nontréal
Myrtle Ice Cream Pops
Philippe Le bail, chef pâtissier, Hôtel Belvédère, Corse
Sapphire Melon Jelly with Espelette Chili and Crispy Ham
Christophe Girardot, La Table de Montesqieu, Gironde, France
Acarigua
Stéphane et François Raimbault
Chocolate
Bernard Villain, restaurant Charbonnel, Périgord, France
Chocolate "Marbré"
Alain Llorca, Hôtel-restaurant Alain Llorca, France
Chocolate Caramel Chrysalis
Gérald Passédat, Le Petit Nice Passédat, France
Chocolate mousse
Raymond Blanc, Le Manoir aux Quat'Saisons, UK
Chocolate Tartlets
Thierry Daraize, Québec
Dark Chocolate Cake with Roasted Apricots and Tonka Bean Crème Anglaise
Gilles Etéocle, Hôtel restaurant La Poularde, France
Citrus Nage with Pear and Passion Fruit Sorbet
Michel Troisgros, Maison Troisgros, France
Fruit salad with berry coulis and peppermint
Annie Féolde, Ristorante Enoteca Pinchiorri, Italie
Mirabelle Plum Coupe, St. Tropez Style
Flora Mikula, restaurant Flora Mikula, Paris
Mirabelle Tartare with Bergamot
Patrick Frechin, Restaurant le Grenier à Sel à Nancy
Pineapple and Coconut Givré
Daniel Boulud, Daniel, USA
Strawberry "Shots" with Mint and Sorbet
Michel Portos, Hauterive Saint-James, France, Michel Portos
Strawberry jelly with saffron and basil
Didier Clément, Grand Hôtel du Lion d'Or, France
Tangy Peppery Strawberries
Marc Meneau, L'Espérance, France
Nougat Mousse with Black Currant Froth and Verbena Jelly
Christian Petz, Palais Coburg, Autriche
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