Celine Rousseau has travelled the world, eating many excellent foods at the most exclusive restaurants. She’s studied the fine arts of wine and cooking. Having thoroughly absorbed the sensory experiences of food, she began making her own from her home in Geneva, Switzerland. She calls her experiments La Table.
It’s unclear to me if Rousseau prepares food for customers or just for herself and selected company. She certainly puts a lot of thought and attention to detail in the table that she sets, such as this recent addition. This Nutella-filled pastry can be pulled apart as it is eaten.
-via First We Feast