This delicious Paul Gauguin-inspired, faux Caribbean version of the grapefruit brûlée builds on the combination of caramelized sugar and salt, white grapefruit, Tequila or Senior Curaçao  and chili flakes, topped with a chiffonade of mint leaves.

This delicious Paul Gauguin-inspired, faux Caribbean version of the grapefruit brûlée builds on the combination of caramelized sugar and salt, white grapefruit, Tequila or Senior Curaçao  and chili flakes, topped with a chiffonade of mint leaves.

This delicious Paul Gauguin-inspired, faux Caribbean version of the grapefruit brûlée builds on the combination of caramelized sugar and salt, white grapefruit, Tequila or Senior Curaçao  and chili flakes, topped with a chiffonade of mint leaves.

Nino Loss
Hi, I'm Nino, an unbridled foodnik blogging from Vienna, the city of dreams and Sigmund Freud. I'm cooking up a therapy with recipes and stories from Viennese cuisine and its eclectic influences – Jewish, Italian, Hungarian, Bohemian... – with an armchair psychoanalytical twist.

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