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Superb Seasonal Sorbets from James Distefano at Rouge Tomate
A few weeks ago I met with pastry chef James Distefano of the one-Michelin-starred Rouge Tomate. The chef took me through one of his desserts and also explained a bit about the special nutrition requirements he works with when creating the sweet menu.
Junoon desserts: Quince tarte tatin by Jenny Lee
Here’s a look at some of the great desserts and pastry chefs from New York’s Michelin starred restaurants. I also included some notes about the desserts, the restaurant’s location and a link to their website. (more…)
Former Executive Pastry Chef at Daniel, Dominique Ansel is set to open his Bakery in Soho
Flo Fab is reporting that Dominique Ansel, former Executive Pastry Chef at Daniel, is set to open Dominique Ansel Bakery next Wednesday on 189 Spring Street [NY Times].
Superb Seasonal Sorbets from James Distefano at Rouge Tomate
Of course this means Soho will now be jam packed with bakeries. Including Balthazar Bakery at 80 Spring St., Birdbath Bakery at 160 Prince St., Ivy Bakery at 138 West Houston (opened in September), Francois Payard Bakery at 116 West Houston St. and Grandaisy bakery on 73 Sullivan St. Of course, with the exception of Payard, Ansel’s bakery is the only one likely carry unique specialty items that New Yorkers and foodie tourists crave. Look for a report coming soon. (more…)