World Gourmet Summit 2006 Alain Ducasse (SPOON) Culinary Masterclass, Modern Vacherin
With a spirit of exploration, analysis and iconoclasm, SPOON was the result of a vision to redefine cuisine and its traditions and bring to everyone, food from a borderless world. The chefs from SPOON are SPOON by Alain Ducasse, Intercontinental Hong Kong Pastry Chef Christophe Grilo, Groupe Alain Ducasse Corporate Chef Christian Julliard, SPOON Corporate Chef Frédéric Vardon, Wine Director of Groupe Alain Ducasse Gérard Margeon, SPOON Des lles by Alain Ducasse, One & Only Le Saint Geran, Mauritius Island Chef Nicola Canuti, and SPOON at Sanderson, London Chef Pascal Féraud. Let the chefs of SPOON show you how to create a dish of modern vacherin.
Event: A SPOON-Full of Culinary Delights
Location: The Fullerton Hotel Singapore
Date: 27 April 2006
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kenapa vacherin tidak boleh di bakar terlalu lama?