ATELIER DES SENS, PARIS
Cookery Masterclass. November 4, 2011
PROGRAM:
Egg en cocotte, grilled bread with chanterelle cream and pancetta.
Twice cooked pork belly with polenta cream perfumed with parmesan cheese, truffle juice.
Pear marinated in plum oil, arlette biscuit and pistachio cream.
Plum oil flavoured marshmallows coated with pistachio paste
Pierre Marcolini
Prune body cream spray
Amritara Japan
Oil-in-gel cleansing cream
Saishukan-seiyaku Japan
SUGAR PLUM FAIRY SCRUB
Plum scented solid scrub
LUSH UK
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