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 |
