In his Michelin-starred Het Gebaar restaurant in Antwerp (Belgium), Roger van Damme presents a pastry which is mindful to the latest innovations and surprises in its play of flavors and textures.
Chosen as Best Pastry Chef at the Best Chef Awards 2017, he has traveled to Spain many times to exchange ideas with chefs such as Albert Adrià and Jordi Roca. In his book, Dessert (find out more about the book), he captures his vision and inspiring dessert ideas with step-by-step photos.
“From the very beginning I wanted to please people with tasty things that are also pleasing to the eye”
“From the very beginning I wanted to please people with tasty things that are also pleasing to the eye”
Featured in so good #29
