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chocolate creme brûlée on date rose terrine, yogurt, cocoa sherbet, rose petal jam

Dinner at Oleana. And the Little Scallop That Could - Confessions of a Chocoholic

Sultan's Delight, Eggplant Pinenut, Urfa, Braised Shortribs

Dinner at Oleana. And the Little Scallop That Could - Confessions of a Chocoholic

warm Buttered Hummus

Dinner at Oleana. And the Little Scallop That Could - Confessions of a Chocoholic

Chocolate Custard Brownie with Roasted Cinnamon Cream, Espresso Granite, and Liquid Sable Sauce

Chocolate Custard Brownie with Roasted Cinnamon Cream, Espresso Granite, and Liquid Sable Sauce

Peach Dolma with Knafe, rose petal jam, white chocolate labne, raspberries. Oleana dessert 2015

Peach Dolma with Knafe, rose petal jam, white chocolate labne, raspberries.

Arabic Coffee Creme Caramel, Fig Ma'amoul, bitter orange sauce, date espresso truffle

Arabic Coffee Creme Caramel, Fig Ma'amoul, bitter orange sauce, date espresso truffle

Sweet corn ice cream, poached blueberries, lemon verbena syrup, lemon olive oil curd and mountain bread crisps. Oleana summer 2014

Sweet corn ice cream, poached blueberries, lemon verbena syrup, lemon olive oil curd and mountain bread crisps.

One of my favorite desserts ever at Oleana. Palace Bread with white chocolate mascarpone, hibiscus sorbet, pistachio granite, passion fruit curd.

One of my favorite desserts ever at Oleana. Palace Bread with white chocolate mascarpone, hibiscus sorbet, pistachio granite, passion fruit curd.

Heston's Black Forest Buche, Heston Blumenthal has created his version of the classic Black Forest Gâteau recipe exclusively for UK retailer Waitrose

Heston Blumenthal has created his version of the classic Black Forest Gâteau recipe exclusively for UK retailer Waitrose. The Black Forest Buche is priced at

Blackberry bavarois, cornmeal black pepper sable, lemon crème, sweet buttermilk ice cream from Sixteen #Restaurant #Chicago #dessert

Blackberry bavarois, cornmeal black pepper sable, lemon crème, sweet buttermilk ice cream from Sixteen Restaurant in Chicago.

Dark Chocolate Sorbet, Coffee Granite, Caramelized Brioche Croutons    Chef Tony Esnault and Pastry Chef Sandro Micheli of Adour - New York, NY

Dark Chocolate Sorbet, Coffee Granite, Caramelized Brioche Croutons Chef Tony Esnault and Pastry Chef Sandro Micheli of Adour - New York, NY

Saffron zoulbia, sekel pear, pomegranate sorbet and pistachios

Oleana – Cambridge, Boston – Monday 20 October 2014 – Dinner

Saffron zoulbia, sekel pear, pomegranate sorbet and pistachios

Nougat Glace with Pineapple, Passion Fruit Sharbat

Dinner at Oleana. And the Little Scallop That Could - Confessions of a Chocoholic

Cranberry-Lychee Vacherin with Violet Meringue, Whipped Cream, Raspberry Marshmallow

On the Plate: Notable Presentations from Pastry Chef Uyen Nguyen of Guy Savoy in Las Vegas, including Citrus Salad with Chamomile Tea Steam, Coconut Six Ways, Chocolate, and Fresh Dates with Fromage Blanc Sorbet.

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