In a few weeks' time, I will be back in New York. I, of course, have mixed feelings about this. But one thing is for sure: I have a lot of sweets to get through. Today…
Desserts at l’Atelier de Joel Robuchon
The other day, I had the sumptuous pleasure of lunching at the new l’Atelier de Joel Robuchon. After seeing a neighbor’s golden caramel soufflé, I had to order dessert.
And after I finished dessert, pastry chef Francois Benot, shared another little creation with me: granita with banana, passionfruit and rum, topped with cream.
Holiday decadence, to be sure.
Tell me if there’s anything you want to sample vicariously through me… it would be a honor. And my pleasure.