Traditional vs refine presentation

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When traditional bougatsa met fine dining..on tomorrow’s hot desert menu.

Crispy filo pastry, orange and vanilla infused custard, candied cranberries, pistachios and walnuts, crema ice cream.

Published by Thomas Didilis

Hi, I 'm Thomas, that's my way of tasting a life.. Passion for cooking and travelling.. same like listening to an eternal melodic sound.. keeping all the experiences in the magic box of memories.. I live and work in London as a Chef. Spending my time cooking, travelling, exploring, cycling, photographing and being imaginative..or otherwise..alive! Enjoy the trip through my vision and my taste..

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