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Archive for the 'Le Bernardin' Category

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Earl Grey dessert from Le Bernardin Executive Pastry Chef Laurie Jon Moran

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…)

Foie gras with squid ink: Shaun Hergatt from the two-Michelin-starred restaurant bearing his name is just one of the chefs who will be serving some "street food" for guests

World Renowned Chefs and Photographer Join Together to Raise Funds for Action Against Hunger | ACF International

The eighth annual “The Great Gathering of Chefs” will bring together 150 of the world’s most renowned chefs and many DessertBuzz favorites on Tuesday, June 5th in a culinary effort to raise money for Action Against Hunger | ACF International, an organization that carries out innovative, lifesaving programs in nutrition, food security and livelihoods, and water, sanitation and hygiene to some of the most vulnerable populations in the world. (more…)

The beautiful black sesame panna cotta, sour cherry sphere, mandarin sorbet

2011 has to go down as one of the most exciting and tumultuous years ever for the top end of the New York pastry chef world.  On the exciting side: Bravo’s Top Chef : Just Desserts franchise finished its second season with NYC’s own Johnny Iuzzini as the head judge and a bevy of New York based pastry chefs as guest judges and hosts.  Alex Stupak, another of NYC’s elite pastry chefs, finally got the praise he deserved for his restaurant Empellon, proving once again that pastry chefs can make the switch into savory (or management) and blazing a trail for future pastry chefs to follow. (more…)

Green gauge plums from New Zealand

Last Wednesday a friend took me to Le Bernardin for lunch and aside from being my first visit to a 3-star Michelin restaurant, I was excited to finally meet one of the rockstars of the culinary world.  Someone who has won James Beard awards and been recognized as one of the top chefs in the US.  He has even been a judge on Top Chef–the real standard of your status in the culinary world!  Of course I am referring to Michael Laiskonis, Le Bernadin’s executive pastry chef (no disrespect to the other executive chef at Le Bernardin, Eric–something?). (more…)