-
St. Regis Bal Harbour Resort
1 of 5
Antonio Bachour, executive pastry chef at the St. Regis Bal Harbour Resort, is passionate about fruit. A swirl of lemon curd is topped with raspberry mousse, raspberry "glass" and flowers. It's fizzy, tart, sweet and intense--like Willy Wonka's factory on a plate. Pin It
-
St. Regis Bal Harbour Resort
2 of 5
Bachour learned how to make white-chocolate namelaka, a Japanese version of panna cotta, during one his yearly visits to L'Ecole Valrhona. Passion-fruit foam, mango gel and passion-fruit sorbet add to the explosion of color on the plate. Pin It
-
J&G Grill
3 of 5
Pineapple carpaccio is from the menu at the J&G Grill, the Jean-Georges Vongerichten restaurant at the St. Regis. It's served with basil-cilantro sauce and topped with a tart key-lime sorbet. Pin It
-
J&G Grill
4 of 5
Jean-George Vongerichten's famous cheesecake is always on the menu at J&G Grill. Here, Bachour decorates it with his rhubarb sorbet, rhubarb-red wine sauce and crispy strawberry cubes. Pin It
-
St. Regis Bal Harbour Resort
5 of 5
Bachour prepares this lemon curd for St. Regis banquets and events. It's served with a pistachio microwave sponge cake, apple sorbet, Greek yogurt and crunchy apples. Pin It
- National
- Chefs’ Recipes
- Good Taste
- Top Shelf
- Sous Chef Series
- New York City
- Washington, D.C.
- Miami
- Chicago
- San Francisco
- Los Angeles
Tasting Table is the free daily email for adventurous eaters everywhere. Hungry? Sign up:
