Paul Bocuse, he is inventor for novel creme brulee, and then Joel Robuchon make it more tiny and smart amount, I heard.
We shall try it...at this modern art museum...
This plate is very shallow...but it's a deep enjoyment.
It was very crispy and thin caramel, not too sweet pudding and, wah....really alot alot of vanilla beans in it...I thought I am eating more vanilla beans...hahaha! =)
Brasserie Paul Bocuse le Musee
National New Art Museum 3F
www.paulbocuse.jp/musee