the base a cookie crust. apricot syrup. no detail too small. these bikini cookies complete with a chocolate belly button. and just as the fashion changes each season, so do the pastries. the designs can take months to concoct with a team of 14 chefs trying to keep those designs consistent. finally, it was our turn to sample. it s got the blueberry cake in the center with the blueberry compote. the handle goes on there just last minute with john paul gauthier we have the meringue. way better than jell-o. and booking for high tea on the weekends has sold out for the next six months but if you get in, it will cost you, roughly $75. well, high, high tea indeed. if i continue going like this, there s no way i ll fit into one of these. very nice. chef mourad so passionate he knew you would want to try one of these bikinis. have a taste. how is it?
wow, look at those. a cheesecake molded after an emiliol pucci trench coat. the base a cookie crust. apricot syrup. no detail too small. these bikini cookies complete with a chocolate belly button. and just as the fashion changes each season, so do the pastries. the designs can take months to concoct with a team of 14 chefs trying to keep those designs consistent. finally, it was our turn to sample. it s got the blueberry cake in the center with the blueberry compote. the handle goes on there just last minute with john paul gauthier we have the meringue. way better than jell-o. and booking for high tea on the weekends has sold out for the next six months but if you get in, it will cost you, roughly $75. well, high, high tea indeed. if i continue going like this, there s no way i ll fit into one of these. very nice. chef mourad so passionate he knew you would want to try one of these bikinis. have a taste.