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Chef Antonio Bachour makes a chocolate and rasberry entremet, a kind of cake
Antonio Bachour oversees a temperature-controlled chamber called the chocolate room. But as he squeezes into this nook at the St. Regis Bal Harbour Resort today, it's the macarons that capture his attention. Dressed in a pressed white coat, the bespectacled chef pulls a confection-filled tray from a stack. "Bacon macarons!" he declares like a child grabbing his favorite toy from a trunk.
Read the full story on Bachour's sweet genius at the St. Regis Bal Harbour.
Published on August 29, 2013