Top Pastry chef Julien Duvernay presents a rhubarb dessert in restaurant Stucki, Basel

[@stescotty]

The precision and dedication to this dessert are amazing...worth the $60 bucks!

[@lorenzomadison]

Beautiful really. It has almost every texture imaginable

[@azissby1646]

if there are 300 servings, how many days do you finish it, 🤕🤕

[@mariechristineduvernay3382]

Super

[@melatiputih4202]

SO BEAUTIFUL LOOKING OKAY YO I LOVE IT EHMM SO SWEET YUMMY ❤

[@Toby78Toby]

this example shows why a star kitchen costs so much. the preparation of the food is not expensive. Serving with brushes etc. makes it expensive.

[@aviratausend]

bet its tasty, but so much things on the plate.

[@SeeMeFlee]

Great

[@longbrechi]

it miss real rhubarbe like poched rhubarbe, or something

[@brahimsayah5128]

It’s the first component. Rhubarbe compote