Jess Wang, owner of hédonisme, uses unexpected savory ingredients in plated desserts and handmade bon bons. #k5evening
SEATTLE — Chocolates filled with sweet corn and basil, or toasted jasmine rice?
They’re two of the new bon bon flavors created by Seattle chef Jess Wang, who’s challenging preconceptions about what desserts should taste like.
“Who thinks of a porcini mushroom in a bon bon? Well, I do,” Wang said, laughing. “Or wasabi in a bon bon? That one’s fantastic, by the way.”
Wang grew up in Seattle before training as a pastry chef in France and working in Michelin star restaurants. Now, she’s
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