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Archive for the 'Quattro (New York)' Category

Antonio Bachour's Vanilla Bean Panna Cotta with apricot

Top New York City Pastry Chefs

Pastry Chef Antonio Bachour preparing his macarons for service

On Monday night I attended the “The Oscars” for pastry, also known as The Top 10 Pastry Chef Awards presented by Dessert Professional Magazine. Ten of the best pastry chefs in the US all gathered in one place who, along with teams of 4-6 assistants, composed and plated over 300 fancy-pants desserts for attendees. There’s no judging or competition here, just lots of appreciation for the skills and careers of these accomplished chefs.

Here’s a video of Executive Pastry Chef Antonio Bachour from Quattro in New York and Miami, discussing his vanilla bean panna cotta with apricot sorbet he prepared for the Top 10 Pastry Awards on Monday night. This dish had over 11 different components!

Antonio splits his time between the Miami and New York branches of Quattro and is always making up new dessert creations. You can try Antonio’s desserts in New York City at Quattro in Soho.  Watch the video to learn more.

More coverage coming soon.

Follow DessertBuzz on Twitter for  updates.  Chef Migoya’s Blog is here.

Other interviews from the 2011 Top 10 Pastry Chef awards:

Heather Carlucci-Rodriguez, Print Restaurant takes us through her chocolate bread dish.

Ron Paprocki, Gordon Ramsay at The London talks about his Valrhona Chocolate Mousse.

Francisco Migoya, Culinary Institute of America, talks about his Black Forest Pop.

All 10 Desserts from the awards are here.  For coverage from last year’s event go here.

The CIA website is here.

Kiwi and a piece of Rhubarb before the soup got poured

Sometimes a dessert is so special that it hits the trifecta.  1) Incorporates fresh fruit that’s in season 2) Uses said fruit in a creative or unique way 3) Looks beautiful on the plate and 4) tastes really good – ok I guess I meant the “Quattro” not the trifecta. (more…)

Quattro Macarons from the Trump Soho hotel

While everyone is still going crazy for macarons I thought I would write about two very different experiences I recently had. (more…)

detail of the Valrhona Chocolato Sabataggio dessert

Antonio Bachour of Quattro restaurants in Miami and New York was just named one of the Top 10 Pastry Chefs in the US for 2011.  Here are some of his latest menu items from the New York menu.  Full review coming soon.  Please click on the images to view in a larger size. (more…)

don't miss the Bomboloni with apricot filling

One thing becomes clear after spending even a few minutes with Executive Pastry Chef Antonio Bachour: he takes his desserts and his craft unbelievably seriously.  Many experienced pastry chefs operate with passion, but Bachour’s level of enthusiasm is on a whole different level.  A highly caffeinated level.

Piedmont Hazelnut Cake, Vanilla Bean Crème Anglaise and Hazelnut Gelato

Torta Piemonte Di Nocciole (Piedmont Hazelnut Cake)