The inspirations of Chef Dominique Ansel - what he cooks and what he eats.
Cronut cross-section
Posted on Friday, May 10th 2013
Introducing, the “cronut” - half croissant, half doughnut.
Posted on Friday, May 10th 2013
hawaiian lunch plate: pork lau lau, kalua pork, lomi lomi salmon
Posted on Monday, May 6th 2013
Compressed Strawberries, Creme Fraiche Ice Cream, Tomato Gelee and Basil Sponge Cake
Posted on Sunday, May 5th 2013
Aged roasted duck
Posted on Saturday, May 4th 2013
Smoked Brioche, Caviar, Marcona Almonds, Maple Syrup
Posted on Friday, May 3rd 2013
Passion Fruit Baked Alaska
Posted on Thursday, May 2nd 2013
Mini Pain Au Lait, served warm
Posted on Wednesday, May 1st 2013
Spring Sashimi Plate
Posted on Wednesday, April 24th 2013
Fresh grilled anago eel with yuba and mustard greens
Posted on Tuesday, April 23rd 2013
Notes