If only there were a way to squeeze a Black Tap milkshake in there ...
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Dominique Ansel and chef Deuki Hong have collaborated on a very special sandwich.
Tickets cost $85 per person and go on sale this Friday.
This is a smart expansion plan — slow and steady.
It includes soft-scrambled eggs, a confit egg yolk, homemade cheese, black truffles, bacon, and maple flakes.
"There are a lot of ways to break a croissant down, and I judge it without mercy."
For those who dare to break the holiday-dessert stranglehold, a new array of options to finish your feast with surprise endings that are frozen, Nutella-riddled, or prune-laced.
One Saturday afternoon, after the children had run off all their excess energy in the park, they found Ansel at their apartment, laden with boxes of his latest desserts.
A $35 ticket buys an unlimited amount of nine flavors.
Plus: a Gianduja flavor, with salted-hazelnut brittle and orange mist.
Plus: matcha beignets, lemon-yuzu tarts, and sage-smoked brownies.
The chef plans to make up for this in mille-feuilles.
"Doh! Why didn't we think of it before?" the chain asks.
It doesn't hurt things that the kid chef could make macarons in less than an hour when he was 12, but still.
In fact, he doesn't seem too concerned at all with the haters.
"Most people don’t know anything about good pastry anymore," he says.
Time to make the Cronuts. (And the ganache, and the flavored sugar, and glaze.)
"There will be something created just for Tokyo, and I will personally see every aspect of development," the chef says.