E. GUITTARD CHOCOLATE BEST DESSERT MENU
Spring Menu

Dominique Ansel
Executive Pastry Chef
Daniel
60 East 65th Street
New York, NY 10021
(212) 288-0033
www.danielnyc.com

About Dominique Ansel
Growing up north of Paris, Dominique Ansel began his culinary education at 16, apprenticing in a restaurant kitchen before going on to complete his compulsory military service. Upon his return, drawn to the precision and science of pastry, he set his sights on Paris, eventually landing at Pâtisserie Peltier.

A year later, and already on his way to becoming an accomplished pâtissier, Dominique made what would be an invaluable crucial choice when he joined the legendary Fauchon. He would spend seven years there under master pastry chef Christophe Adam. He made his way up the ranks quickly, focusing first on Viennoiserie, and then on entremets. Working on Fauchon's unique cakes was revelatory. It taught the pastry chef balance in flavor, texture, and aesthetics. This in-depth experience provided him with a strong foundation from which he would create exquisite recipes of his own design. Furthermore, as the company expanded, Dominique was called upon to travel to many of Fauchon’s boutiques and production facilities worldwide where he would manage and train an international staff and guide them in the production of Fauchon classics and new desserts.

Daniel Boulud invited Dominique to New York, naming him chef pâtissier in the summer of 2006. At Daniel, Dominique's chocolate and fruit dessert menus evolve with the seasons, offering classics with a twist. Characterized by elegant lines and cleanly focused flavors, his desserts draw on an array of international ingredients, and are as stunning to the eye as they are dazzling on the palate.

 
SPRING 2007 MENU

FRUIT

Caramelized Banana with Chantilly and Caramel Sauce
Candied Hazelnuts, Vanilla Ice Cream

Cranberry-Lychee Vacherin with Violet Meringue
Whipped Cream, Raspberry Marshmallow

Tahitian Vanilla Bavaroise with Mango-Cilantro Gelée
Passion Fruit-Banana Sorbet

Coconut Dacquoise with Poached Pineapple
Lime Cream, Pineapple Sorbet

Lemon Fromage Blanc with Rhubarb Compote
Caramelized Phyllo, Pine Honey Ice Cream

Sorbet
Pineapple, Lychee, Passion Fruit-Banana, Raspberry

CHOCOLATE

Chocolate Upside-Down Soufflé
Pistachio Ice Cream

Hazelnut Rice Crispy with Milk Chocolate Mousse
Caramel Tuile, Milk Jam-Caramel Ice Cream

Bittersweet Chocolate-Praline Crémeux
Amer Cocoa Biscuit, Dark Chocolate Ice Cream

Chocolate Sablé with Colombian Coffee Cream
Coffee Ganache, Hazelnut-Macadamia Ice Cream

Warm Chocolate Financier
Bergamot Gelée and Confit, Lady Grey Tea Ice Cream

Ice Cream
Vanilla, Milk-Jam Caramel, Chocolate, Lady Grey Tea

  back to the 2007 Golden Scoop Awards