Pastry Chef Boris
Portnoy of Campton Place, San Francisco
March
2007
To Main Photo Gallery
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Gorgonzola Popovers with Pear Saffron Pearls, Toast, and Honey Sorbet
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Epoisse with Vanilla Ice Cream and Argon Oil |
Licorice Salad with Coriander-Raspberry Sorbet, Raspberry Jelly Beans,
and Tarragon Veil
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Carrot and Coconut Ravioli with Avocado Semi-Freddo and Spiced Tangerine
Sorbet |
