Wynn Las Vegas Magazine by MODERN LUXURY

Wynn Las Vegas - 2017 - Issue 3 - Winter

Wynn Magazine - Las Vegas

Issue link: http://digital.greengale.com/i/914167

Contents of this Issue

Navigation

Page 77 of 99

76 Patrice Caillot大廚拿著 一盤為公司晚宴製作的 巧克力地球。 Chef Patrice Caillot holds a tray of chocolate globes for a corporate dinner. 大廚為他的甜品製作 了一個可食用的展示 底座。 The chef creates an edible display stand for his desserts. 永利最受歡迎的 牛角包專門用歐洲牛 油製作,已經準備好 進入焗爐。 Wynn's popular croissants, made exclusively with European butter, are prepped for the oven. 本圖及下圖:廚師為 雲呢拿甘納許方塊的表 面塗裹牛奶巧克力漿。 Here and below: Vanilla ganache squares are enrobed in milk chocolate. 餅房助理行政總廚 Jeremy Vitou正在協助 Caillot。 Assistant Executive Pastry Chef Jeremy Vitou assists Caillot.

Articles in this issue

Archives of this issue

view archives of Wynn Las Vegas Magazine by MODERN LUXURY - Wynn Las Vegas - 2017 - Issue 3 - Winter