bonbons revisited

bonbons with a twist

bonbons revisited

our inspirational concept black turns out to be a very productive perspective for creating all kinds of delicatessen with a twist.

after the successful introduction of our pastry ‘fresh colours‘ during inside design amsterdam 2009 we have presented at the food plaza of the food valley conference our latest collection savourish bonbons. at the picture a glimpse:

  • blackĀ²: black humus wrapped in black carrots;
  • black hearts: black & orange carrots with a heart of black potato puree.

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Thank you for visiting us!

Unfortunately De Culinaire Werkplaats is closed permanently.

eric meursing is still available as culinary advisor/food conceptualist/plant-based chef