Hola Pavlova

Published in Selector
Mexican hens lay good eggs,” says Executive Chef Fabrice Gusset in his smooth French accent. Hopefully he’s right. Anyone who has ever made a pavlova knows it’s all in the eggs. I’m far from a chef, far from home
and about to unleash my husband’s secret family ‘pav’ recipe in one of the most glamorous resorts in the world. Part of the charm of Las Ventanas al Paraiso is that although it often caters for celebrities, the
staff make each guest feel like a star.
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