Chef Kaspar Donier was born and trained in Switzerland. Of course, the Swiss hotel kitchens are some of the finest in the world. He came to North America with the Four Seasons Hotels, working first in Canada then in Houston. **In Seattle his restaurant Kaspar's is the toast of the town. **Here's his dessert; Earl Gray Tea Sorbet with Fresh Fruit.

Duration : 0:4:29

Read the rest of this entry