Meringue flower, raspberries, and anise (Fleur de vacherin framboise et anis) by Maxime Frederic, chef pâtissier of the new restaurant l'Orangerie at Four Seasons Hotel George V Paris, who was also the former sous-chef pâtissier at Le Meurice when I interned there.

蛋白霜花朵、覆盆子與八角，這是巴黎喬治五世四季酒店新餐廳 - l'Orangerie (橘園)的甜點主廚Maxime Frederic (同時也是我在Le Meurice實習時的副主廚)的最新創作。