Michel LO, fruits and vegetables carvings, chocolate sculptures, Culinary arts.

Member of the Académie culinaire de France, Les Toques françaises, disciple of Escoffier. Bronze medal at Villeroy and boch Culinary World Cup

Monday, September 16, 2019

Chocolat taille directe à froid, Nâga

bloc massif de chocolat sculpté sur 4 pièces de 5kg assemblés. Technique de taille directe à froid, au ciseau et à la gouge. D'après photo Nagâ, Angkor

Posted by Michel Lo, Culinary arts

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Michel Lo, Culinary arts: Trained in cooking at the hotel school in Belgium since 1992 and in fruit and vegetable sculpture, a passion discovered in 1995 during an internship in a Parisian restaurant, I present this ancestral oriental art during events. Culinary teacher since 2006 in Belgium and France, based in Hong Kong since 2024, I now offer cooking classes to individuals and work as lecturer and consultant for F&B companies.

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Monday, September 16, 2019

Chocolat taille directe à froid, Nâga