Verrines and bite sizes Strawberry cappuccino with rhubarb, frothy vanilla bourbon sauce by Lionel Lallement Dessert plate “rose givrée“ with a peach-lavender sorbet, pistachio and raspberry jelly in a lavender flower sauce by Pierre Lingelser See all your recipes
Verrines and bite sizes Strawberry cappuccino with rhubarb, frothy vanilla bourbon sauce by Lionel Lallement Dessert plate “rose givrée“ with a peach-lavender sorbet, pistachio and raspberry jelly in a lavender flower sauce by Pierre Lingelser See all your recipes