Pastry Chef Alison Roman of Frisson, San Francisco
March 2007
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The Dining Room at Frisson

Iced Priorat Moscatel, Cara Cara Orange Gelee, and Green Apple Shiso Sorbet.

Bitter Venezuelan Chocolate Tartlet with Rooibas Tea Kumquats, Montmorency Cherries, and Orange Blossom Iced Milk.

Poached Rhubarb in Syrup

Frozen Almond-Milk Parfait, with Vanilla Poached Field Rhubarb and Grandma Darling’s Poppy Seed Kordjas

Alison Roman of Frisson