Here is an example of good collaboration between the Restaurant class (A La Carte) and the advanced pastry class.
The dessert is an interpretation of a recipe developed by Valrohna pastry chefs.
It consists of a chocolate cremeux, a vanilla flan, a caramel sauce flavored with oranges, a crunchy cookie made with rice krispies, and a scoop of ice cream (orange and tahitian vanilla)
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