E. GUITTARD CHOCOLATE BEST DESSERT MENU

Raphael Haasz
Executive Pastry Chef
Café Boulud
20 East 76th Street
New York, NY 10021
(212) 772-2600

About Raphael Haasz
Raphael began his pastry career as an apprentice in Guy Lassausaie's restaurant and pâtisserie in 1997. Over the next few years, he worked as a pasty cook throughout Lyon under Serge Lassausaie, Phillippe Gauvreau, and other top-rated chefs. In March 2002, he began work at Relais & Château's La Chevre d'Or near Nice in the south of France. Under the talented young chef Jean Marc Delacourt, a Meilleur Ouvrier de France, Raphael gained a significant appreciation for traditional French pastries, with a specific interest in the warm, citrusy summer flavors of the Côte d'Azur.

Raphael first met Chef Daniel Boulud in July 2000 in the kitchen of La Rotonde, a two-star Michelin restaurant located in their shared hometown of Lyon, but Raphael would not make the trip to New York—and the kitchen at Restaurant Daniel—until the fall of 2004. It was then that Raphael accepted a position as pastry sous chef, a position which he held for three years as he developed the skills necessary for promotion to head pastry chef at Café Boulud in the fall of 2007.

Raphael enjoys experimenting with the colors and textures of his ingredients, adding an artistic flair to the design and taste of his dessert. His philosophy of baking is well evidenced in his favorite dessert: pâte à choux with crème Chantilly—a classic, uncomplicated French pastry filled with whipped cream. Raphael's approach to his dessert menu is to take a French classic and modernize it for the sophisticated diners at Café Boulud.

DESSERT MENU

LA TRADITION
French Classics & Country Cooking

Raspberry-Pistachio Vacherin
Vanilla Chantilly

Coffee Opera Cake
Chocolate Ice Cream

Ice Creams
Chocolate, Fudge, Lemongrass, Vanilla

LA SAISON
The Rhythm of the Seasons

Rhubarb & Almond Tart
Fromage Blanc Sorbet

Napoleon
Dark Chocolate Crémeux, Caramel Mousse, Speculos, Fudge Ice Cream

Sorbets
Grapefruit, Fromage Blanc, Mimosa, Passion Fruit & Milk Chocolate

LE POTAGER
Seasonal Farmers' Market Fruit

Meyer Lemon Délice
Fromage Blanc Mousse, Blood Orange, Mimosa Sorbet

Lemon-Orange Chocolate Bar
Hazelnut Bavaroise, Puffed Rice, Pierre Citrus Sorbet

Dégustation of Artisanal Cheeses

LE VOYAGE
World Cuisine

Roasted Pineapple
Coconut, Muscovado Sugar, Lemongrass Ice Cream

Molten Chocolate Cake
Vanilla Ice Cream

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