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Ashley Brauze from DB Bistro Moderne - Plum Delice: Ricotta Mousse, cornmeal poundcake, plum gelee, candied corn

Ashley Brauze from DB Bistro Moderne made one of my favorite desserts from the 2011 New York Food and Wine “Sweet” event.  She said her plum-based dessert was meant to compliment all the chocolate desserts expected to be on hand.  It was a thoughtful strategy that worked because I found her “Plum Delice”  (Ricotta Mousse, cornmeal poundcake, plum gelee and candied corn) to be exceptionally light and flavorful–the candied corn was a great touch as well.  Video after the jump…

Ashley has quite a pedigree having worked at one of the greatest restaurants in the world in El Bulli and one of the best in the US in Per Se.  Currently, she is the pastry chef for Daniel Boulud’s DB Bistro Moderne (not too shabby).  As luck would have it Daniel, or the person controlling the “Chef Daniel Boulud”  Twitter account invited DessertBuzz to come in for a tasting, so hopefully I ‘ll have more for you about Ashley’s latest desserts soon.   Watch the video above to see Ashley take us through her NY Food & Wine dish.

DB Bistro Moderne is located at 55 West 44th Street.  Their website is here.  (Pastry Chef Ashely Brauze’s bio is under “talent”).

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2 Responses to “Pastry chef and El Bulli & Per Se alum Ashley Brauze at the New York Food and Wine Show”

[...] restaurants?  For starters it helps to have worked at El Bulli and Per Se.  Here’s a video of Ashley talking to Dessertbuzz about her dessert at the New York Food and Wine Show. Ashley Brauze of DB [...]

[...] first met Ashley Brauze two years ago at the 2011 New York Food and Wine Festival Sweet event where she had one of the best desserts of the night.  A year later I saw her compete in the [...]

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