Food trendsetter Dominique Ansel aims to break gastronomical barriers yet again with upcoming project for dessert lovers
Pastry chef Dominique Ansel is widely known for creating the Cronut, a hybrid of much-loved pastries the donut and croissant. Now he aims to satisfy every foodie’s sweet tooth yet again with his new concept restaurant.
Situated in the West Village in New York at 137 Seventh Avenue South, the new bakery-themed establishment will feature a $65 dessert tasting menu with wine and cocktail pairings served at an exclusive chef’s table. The table will fit eight-10 lucky diners who will be treated to the chef’s imaginative creations from a menu titled UP, which stands for Unlimited Possibilities.
According to agency Community Board 2, the culinary delights could include a dish titled “Bread and Butter,” made from yeast ice cream and brown butter mousse, paired with a “milkshake” cocktail of mezcal, lemon blossom, honey and egg whites. Other daring concoctions on the list included a rhubarb carpaccio paired with a carbonated gin float of strawberry and rose sorbet, and a “modern Crepe Suzette” paired with a cognac, sugar, lemon and champagne cocktail. Elsewhere there could be the option of a warm chocolate financier teamed with a shot of creme de cacao, coffee and angostura bitters, or a bittersweet chocolate praline cake paired with port topped with apricot whipped cream.
The chef’s imagination knows no boundaries and this new concept restaurant is sure to go down well with both locals and tourists following the glaring success of his existing self-titled SoHo-based bakery. Alongside the chef’s table it will also seat 36 downstairs that will be accessible between 8 a.m. to 7 p.m., serving delicious food centered on “the idea of freshness.” Pastries will be made to order meaning that delightful, somewhat nostalgic sense of freshly baked, still-hot indulgences will inevitably be captured.
The doors to the aptly named Dominique Ansel Kitchen will open in Spring 2015 to customers for two seatings from 7 p.m. until 11 p.m. Judging by the daily queues that fill up the streets of his current bakery on Spring Street, reservations will be required.