DOMINIQUE ANSEL BAKERYのインスタグラム(dominiqueansel) - 1月20日 00時19分

I started thinking about "Time As An Ingredient" while working on #TheSecretRecipes more than a year ago. Our team then took months to look through the canon of French pastries to see when time matters most - a Madeleine must be eaten fresh; a Macaron must have time to temper. This was the beginning of Dominique Ansel KITCHEN. We can't wait to welcome you in a few months. #timeisaningredient #DominiqueAnselKitchen

[BIHAKUEN]UVシールド(UVShield)

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