The first intake of this unique 4-month program will start on March 7th 2022
Luc Debove
Posted inF&B
Luc Debove, Executive Pastry Chef at École Ducasse unveils his signature Easter dessert
The creation of the “Emilie signature dessert” reflects his enthusiasm for low-sugar desserts. Based on vegan dark and white chocolate, lime and raspberries, the dessert features a perfect balance in terms of both flavours and acidity.