Green Tea Biscuit with Elderflower-Wrapped Kabosu Lime Parfait, Tobacco Merengue, and Black Pepper-Grapefruit Reduction
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Green Tea Biscuit with Elderflower-Wrapped Kabosu Lime Parfait, Tobacco Merengue, and Black Pepper-Grapefruit Reduction
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Green Tea Biscuit with Elderflower-Wrapped Kabosu Lime Parfait, Tobacco Merengue, and Black Pepper-Grapefruit Reduction
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Green Tea Biscuit with Elderflower-Wrapped Kabosu Lime Parfait, Tobacco Merengue, and Black Pepper-Grapefruit Reduction
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Green Tea Biscuit with Elderflower-Wrapped Kabosu Lime Parfait, Tobacco Merengue, and Black Pepper-Grapefruit Reduction
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Blood Orange Creme Brulee with Devils Food Cake, Beet Foam, and Hibiscus
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Blood Orange Creme Brulee with Devils Food Cake, Beet Foam, and Hibiscus
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Blood Orange Creme Brulee with Devils Food Cake, Beet Foam, and Hibiscus
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Beef Brisket Mincemeat with Chocolate, Dried Fruits, Cocoa Powder, Vanilla Chocolate Swirl Sorbet, Cocoa Nib Struesel, and Chocolate Sauce
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Beef Brisket Mincemeat with Chocolate, Dried Fruits, Cocoa Powder, Vanilla Chocolate Swirl Sorbet, Cocoa Nib Struesel, and Chocolate Sauce
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Beef Brisket Mincemeat with Chocolate, Dried Fruits, Cocoa Powder, Vanilla Chocolate Swirl Sorbet, Cocoa Nib Struesel, and Chocolate Sauce
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Vanilla Creme Brulee with Violet and Huckleberry Compote and Black Pepper Shortbread
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Scones: Chocolate Orange; Redhouse Whiskey with Butter Pecan and Pecan Butter; and Fig and Fromage Blanc with Honey Glaze
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Pastry Chef Luis Villavelazquez
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Absinthe Brasserie
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Absinthe Brasserie
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Absinthe Brasserie
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Absinthe Brasserie
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Absinthe Brasserie
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Absinthe Brasserie
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Pastry Chef Luis Villavelazquez of Absinthe Brasserie - San Francisco, CA
Photo: Antoinette Bruno | January 2010
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