Filet de Bar en Croûte de Sel (Sea Bass Baked in a Salt Crust)
Moist sea bass baked in a salt crust, served with lemon and olive oil

Moist sea bass baked in a salt crust, served with lemon and olive oil
French dacquoise with crisp almond meringue layers and smooth coffee buttercream

Peruvian caramel dessert topped with port syrup meringue

Breadcrumb custard baked with jam and meringue
Salt-crusted sea bass served with lemon, parsley and extra-virgin olive oil
Small French almond cakes with browned butter, vanilla and a tender crumb
Turrón nougat made with whipped egg whites, honey syrup and roasted almonds
Light French chocolate soufflé made with whipped egg whites and dark chocolate
Mexican peanut nougat pressed into a tin, then set and sliced
Moist sea bass baked in a salt crust, served with lemon and olive oil

