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La Maison
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Trompe-l’œil entremets and plated desserts inspired by seasonality and composed of complementary layers of flavor and texture.
A scientist turned pastry chef, Fred Csibi-Levin is a chef instructor, consultant, and author of Mastering Macarons and Pâtisserie Extraordinaire. He specializes in modern French patisserie, bringing together creativity, technical precision, and science.
The Saint-Honoré
Chocolate Panettone.
Winner of the Salon du Chocolat Tour, France (2016)
2nd place in the Chocolate Panettone Competition, France (2025)
Easter Flower
Glacerie
Culinary Creations with Liquid Nitrogen
Chocolate
Vanilla knot
