I recently checked in at Le Bernardin to see what their “new” Executive Pastry Chef, Laurie Jon Moran, was up to. It’s been about a year since he replaced Michael Laiskonis at the 3-star Michelin restaurant and I figured that was enough time for him to put his stamp on their dessert offerings. A quick glance at the menu supported the theory that it was now his alone, as there was no sign of Lasikonis’ iconic egg dessert.
Mr. Laurie came to Le Bernadin after a recent two-year stint at Per Se. Before that he worked at Picholine and spent a number of years at Daniel. A short interview follows this feature. (more…)