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A dessert from the future was presented by the Chef Joro Ivanov at the Forum for Responsible producers in Grand Hotel Sofia.
The legendary chef, who has worked in a two-star Michelin restaurant in Brussels, explained the use of liquid nitrogen to preserve the quality of the products and preserve their nutritional value.
The innovations are already familiar to the guests of the Grand Hotel Sofia, and even more futuristic innovations will stun the clients of Grand Hotel Millennium Sofia, whose opening is forthcoming. That was the other topic that prompted the interest of the attendees.