If you’ve had shrimps recently and asked yourself “what can I do with my shrimps heads and shells ?” then this recipe is for you.

Vanilla, egg whites and caramel, what’s not to love about that combination? In France they call this dessert Ile Flottante.

Future Food: using modern cuisine techniques to update the classic Banana Split

A delicious quenelle of chocolate sits atop crisped rice and a secret ingredient you’d never expect, in the Censier by Carl Marletti.