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Students of Gastromotiva and of Anhembi Morumbi University have joined in pairs to create desserts inspired by the fragrance of the perfume Flower by Kenzo in the competition organized by the Mexican Alejandro de la Peña.
Over 20 teams subscribed and only 5 went to the grand final. The winning dessert was the Verrine of violet cremeux, vanilla bavaroise, rose jam and meringue presented by Abdoulaye Guibila, Gastromotiva’s student who came from Burkina Faso and Gabriela Natália from Anhembi Morumbi.
