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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.

Valrhona Chocolato Sabataggio

Zuppa Di Rabarbaro E Yogurt Sorbetto

Detail of the Panna Cotta with apricot gelato and strawberry sauce

Last week I visited Daniel to check out their $25 plated dessert special that also includes a specialty cocktail, madeleines and after dinner chocolates (review coming later this week).  Daniel’s Executive Pastry Chef, Dominique Ansel, considered one of the best in the US was named a Top 10 Pastry Chef back in 2009.  Here are some of his spring items.

Sesame bavaroise araguani chocolate cremeux Szechuan Pepper Gelée, Chocolate Ice Cream

Warm guanaja chocolate coulant liquid caramel, fleur de Sel, milk sorbet

Lemongrass poached pineapple coconut meringue, lime-rum gelée, piña colada sorbet

Thyme marinated grapefruit, olive oil biscuit, candied buddha hand lemon sorbet

Full review of these menus coming soon.  Enjoy!

9 Responses to “Spring dessert previews from Daniel and Quattro: Two Top 10 pastry chefs”

Great and desserts look very yummy.

@Joseph – they were! I promise.

Very Nice, I know chef Antonio and his dessert are amazing.

I love the pictures and everything looks very tasty

@ Steven and Peter – These desserts actually taste as good as they look.

I will passing this weekend to try the desserts Quattro. What you recommend? Thank you.

These dessert look pretty and very high end.

Ok have to go to Quattro. Wow that chocolate is something.

[…] to Antonio and his desserts nearly three years ago when he was the Executive Pastry Chef at Quattro in the Trump Hotel in Soho.  Since then, Bachour has been on a tear.  After accepting a job as the Executive Pastry Chef at […]

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