Yotam will be travelling to New York to take part in the third collaboration with the Metropolitan Museum of Art. This time it's the turn of Versailles. Yotam is joined by food historian Deborah Krohn to explore the decadence of pastry and sweets of 17th and 18th century Versailles. Yotam has invited 6 world renowned pastry chefs to join him and create 5 pastry creations inspired by the grandeur and flavours of the era.
The participating chefs are: James Beard Award-winning French baker Dominique Ansel - creator of the cronut. Janice Wong - two-times Asia best pastry chef known for her edible art. Executive Pastry Chef at Restaurant Daniel in New York and James beard Award-winning - Ghaya Oliviera. Sam Bompas and Harry Parr - famous for their jelly creations and sensory edible displays and Dinara Kasko - the Ukranian-based chef who's architectural creations and use of 3D modeling technologies are modernizing cake creations around the world.
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