Lending a tropical feel to the dessert course, a mille-feuille of bananas and pain epice gets an icy accompaniment of soursop sorbet, by sous chef Israek Marmol for La Varenne, canouan.raffles.com.
© 2016 Condé Nast. All rights reserved
Your California Privacy Rights
The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.