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Dominique Ansel’s New Bakery Will Feature Booze and Tasting Menus

Dominique Ansel’s New Bakery Will Feature Booze and Tasting Menus

Dominique Ansel is planning cocktail and dessert pairings at his upcoming West Village bakery

If these pastries are any indication, we’d be happy to drink to any of Ansel’s sweet creations!

As we get closer to the opening of Dominique Ansel’s new bakery in the West Village, more enticing details are released about this tantalizing new sweet spot. Although the bakery will not serve cronuts, you’ll hardly be missing out on the flaky pastries, because this new bakery will serve a six-course dessert tasting menu and cocktail pairing.

Ansel Bakery’s spokeswoman, Amy Ma, told DNA Info that Ansel will be applying for a liquor license in order to pull off this all-dessert, six-course chef’s tasting menu that will only be served at a special table after the kitchen normally closes at 7 p.m. The local community board, who will vote later in the year to approve Ansel’s liquor license, got to taste a sample menu, starting with "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 dessert items from the community board tasting include a rhubarb carpaccio paired with a carbonated gin float of strawberry and rose sorbet; Floating Island "Alphabet Soup Style" paired with Riesling granita; a "modern Crêpe Suzette" paired with a cocktail of cognac, sugar, lemon, and Champagne; a warm chocolate financier paired with a shot of crème de cacao, coffee, and angostura bitters; and a bittersweet chocolate praline cake paired with port topped with apricot whipped cream.

That’s a lot to take in. The chef’s table will be open for two seatings per evening, meaning that a total of 20 people can experience this sumptuous parade of desserts and alcohol per evening. The bakery is likely to open this spring.


U.P. at Dominique Ansel Kitchen: restaurant review

A friend of mine, a big wheel in the food side of the high-street coffee-shop business, has a simple theory about the products she sells. “People generally only buy cake for one of two reasons,” she told me. “Because they’re happy and because they’re sad. It’s an entirely emotional purchase.” I suspect the vast majority of people who have bought Dominique Ansel’s products in New York have done so because they were happy. You’d have to be, to justify standing in line for the 45 minutes required to purchase one of them.

Keeping it sweet: American Dream-themed offerings included the gold rush inspired Eureka! Photograph: Wendy George

French-born Ansel was Daniel Boulud’s pastry chef in New York for many years before setting up his own business and creating the Cronut, a hybrid of a croissant and a donut. Perhaps you’ve heard of it. Perhaps you imagine it’s hyped. It really isn’t. I won’t queue for anything, but I did queue for a Cronut and I didn’t begrudge a moment of it. The flaky, laminated croissant-style pastry is deep-fried, dusted with sugar and then back-filled with flavoured cream. It’s every kind of good. I was grateful for the two-per-person limit. Without it I would have ended up face down in a tray of them.

And he’s not just a one-trick pony. There’s the DKA, his take on a Breton pastry, which is a caramelised croissant, with a soft flaky interior. There’s the frozen S’more, an ice-cream block wrapped in chocolate, then enrobed in marshmallow and frozen. There’s his soufflé inside a brioche shell and his shot glass fashioned from chocolate chip cookies. You get the point. Ansel is the king of happy.

So when I heard about U.P., short for Unlimited Possibilities, his dessert-only tasting-menu supper club in New York, I had to go. Seven courses from the inventor of the Cronut? Get me a stunt pancreas and hail me a cab. I pulled strings to secure a booking for when I would be in the city, because there are only eight places at the limited number of sittings, and each tranche of 800 seats sells out in minutes. I happily coughed up the $135, reasoning that the stupid price only added to the excitement (plus this included a cocktail pairing without drinks it would be $85.)

I didn’t even baulk when the youthful waiter greeted us at Dominique Ansel Kitchen, his shop and production base at the bottom of 7th Ave, with the news that the team upstairs was “super-excited” to meet us. The only adult who should ever be described as “super-excited” is the middle-aged chap who has overdosed on Viagra. But hey, I was here for killer dessert, not sincerity.

What followed was one of the most disappointing of culinary experiences. It was proof, if proof were needed, that where food is concerned deliciousness is always more important than theatre, and that the gifted should recognise their limitations. Through seven courses of dismal, overconceptualised, crushing mediocrity, Ansel proved himself so far out of his depth it was a wonder he could still breathe.

‘Clumsy symbolism’: the cigar-shaped Wall Street. Photograph: Wendy George

We were led upstairs to the production space, lit by a buzzing strip light. With sombre ceremony a table was lowered from the ceiling, and legs screwed in place. If these people were super-excited to see us, they were very politely not showing it. Alarm bells rang when we were told our meal’s theme was to be the American Dream. It started badly with a savoury course – a beetroot cracker with a scoop of spiced yogurt, which I ate obligingly. I mean, really! I didn’t come here for this. Bring on the sugar.

For the first course, celebrating the gold rush, we were each given a miniature version of the sieves used to pan for gold, filled with coffee grinds. We were to shake it to reveal two nuggets, one containing acacia honey ice-cream, the other a bread and butter pudding made with sourdough. These set the scene for the night: without having been told what they were we wouldn’t have known. They were just misshapen balls of sweet cold stuff. The sieve gimmick was overly cute, the dish it served a complete letdown.

Carpe Diem, celebrating the jazz age, began with a fake champagne fountain and finished with a bowl of exceptionally lacklustre summer pudding made with brioche. M&S make a better summer pudding. The 1950s dream of home ownership was celebrated by the arrival on the table of pop-up paper cut-outs of houses with white picket fences. The food element was something instantly forgettable involving curls of persimmon and an unidentifiable root dotted with strawberry and cherry tomato purée.

Home ownership theme: white picket fence. Photograph: Wendy George

The age of peace and love brought the most edible dish, a rather lovely panna cotta, all silk and set dairy fats, flavoured with camomile. But it was back downhill from there. Wall Street was celebrated courtesy of a “cigar” made with a slightly soggy potato tuile, filled with an overly subtle chocolate ganache and cream, presented inside a glass dome filled with smoke. It was clumsy symbolism, followed by an extremely disappointing bit of pastry work. The drink with this summed up the dreadful cocktail pairings: a huge, fruity Cabernet Sauvignon completely ruined by the addition of a peaty whisky. It’s the sort of drink kids invent when pissed at the end of a teenage party by decanting other people’s leftovers into one cup.

The waffle spitting Tech Boom Photograph: Wendy George

The tech age involved a fake old-style Apple Mac, into which we shoved a floppy disc. In return it spat out a waffle, to be topped with tonka bean ice-cream. A waffle as made by Ansel should be the best waffle you’ve ever tasted, a celebration of crunch and soft and hot sweet air. It should be the kind of waffle you would queue for. This one arrived without me even having to stand up let alone queue, and I still felt short-changed. It was dark, crumbly and slightly bitter as, by this time, was I.

Look, I don’t think less of Ansel’s patisserie products because of this. He’s due to open an outpost of his bakery in London later this year and I urge you to try his Cronut, it’s brilliant. But I do think less of him for believing $135 for this victory of style over substance, for this pompous, self-important exercise in paper cut-outs and props, is in some way OK. Because it really isn’t. It made me sad.


You Can Now Make Reservations at Dominique Ansel's First Sit-Down Restaurant

Ever since Dominique Ansel announced that his first sit-down restaurant would open in Los Angeles this year, everyone and their mother has been wondering what the master of baked goods will bring to the table. While Ansel has gained fame for his dazzling pastry offerings, ranging from the Cronut to the Cookie Shot, 189 by Dominque Ansel will be a thoughtful foray into the savory side of things—something Ansel hasn’t done in quite some time.

Taking over the old location of Morel’s Steakhouse in The Grove, the space will be two stories, with a bakery on the first floor, featuring some of Ansel’s classics and new L.A.-exclusive items, and Ansel’s flagship sit-down restaurant on the second. While dinner will be served daily, what is perhaps most exciting about Ansel’s latest venture is his take on brunch.

“I&aposve always been intrigued by brunch,” he says. “It&aposs something that’s usually a half-effort by a restaurant team. The menu is short, just some egg dishes. The team is tired, unenthusiastic. But yet, from a guest perspective, it&aposs one of those meals that’s a real event. People go on their precious day off for brunch.”

Ansel aims to make the meal more inspired than the cookie-cutter hangover fixers we’ve all grown accustomed to. “It&aposs an investment from the guests to do brunch," he says. "And they aren&apost doing it at the end of the night, but during the day. So why is it that it means more to a guest, yet chefs and restaurants pay less attention to it? There was an opportunity there."

So what does that opportunity to make brunch exciting again look like exactly? Weekend Table at 189 will be an interactive communal feast that won’t feature any menus and will mash-up different styles of table service and hospitality.

"We started thinking about what people needed for brunch over a year ago,” he said. 𠇊nd it became apparent that it needed more hospitality, more service and more risk taking. We saw a lot of menus were turning generic: eggs benedict, scrambled, omelette.” But not at 189.

In line with the family-style feast, each table features cutting boards in the middle of the table. Guests will be able to see what catches their eyes and mark it down on the table&aposs brunch stamp card, which are written in emojis à la Instagram and take the place of menus. The reason menus won’t do for brunch, according to Ansel? “No matter what you try to inject creatively into brunch, people would end up perhaps with just their staple egg choice," he says. "And so we took away the menu all together.”

Instead, as an array of seasonally inspired sweet and savory dishes including maple-glazed pork shank with winter spice marinade, 𠇌runchy over crispy” fried chicken, shallot flatbread with gorgonzola, thyme and honey and D-I-Y lobster rolls are presented on trays from table to table, guests can pick the items they want as they emerge from the kitchen. And for those where brunch equals booze (we hear you), 189’s Weekend Table will also feature tableside, made-to-order Bloody Mary’s.

“We thought of bringing the food around the room and showing them to the guests and having them order it that way,” he says. 𠇊 big communal feast, a weekend table at our home and kitchen."


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Dominique Ansel's new bakery may be Cronut-less, but there will likely be booze. The pastry wizard plans to pair cocktails with his $65 dessert tasting menu, reports DNAinfo. One idea mentioned in his community board paperwork is a course called "bread and butter:" yeast ice cream with brown butter mousse. To help wash it down, the dessert would come with a "milkshake" cocktail of mezcal, lemon blossom, honey, and egg whites. There could also be a rhubarb carpaccio paired with a gin float of strawberry and rose sorbet, and a fromage blanc il flottante with a Riesling granita. The drinks would be available exclusively at the after-hours reservations-only meal.

The community board gave its go ahead for the license somewhat begrudgingly. One member remarked: "I still don't know why you need to serve alcohol. This area has been identified by elected officials as being over-saturated." Ansel still needs the sign off from the SLA, but it will likely go through. There's no word yet on what the drink menu will cost.


The Pairings Are Proustian on Dominique Ansel’s New Tasting Menu

NOTHING PUSHES OUR emotional buttons quite like sweets and liquor. That’s the idea, anyway, behind U.P., pastry chef and cronut creator Dominique Ansel’s new after-hours tasting-menu venture. Conceived as an ongoing, constantly evolving event—the initials stand for Unlimited Possibilities—U.P. opens this weekend in the production kitchens above Mr. Ansel’s eponymous bakery in New York’s West Village, with a menu centered around firsts.

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Every course is a dessert with an optional drink pairing. Last week Mr. Ansel offered me a preview. Perhaps the most memorable, “First Kiss,” involved bringing a smooth, voluptuous ceramic bowl designed to feel like a woman’s cheek to my lips. (A stubbly “male” version is also available.) Sweet raspberry liquid filled my mouth, along with small spheres that tasted of cream soda. Getting to the final prize—a tiny portion of panna cotta—required a kiss of the so-called French variety.

The pairing for this course, a butter-popcorn rum-and-Coke cocktail, transports the drinker straight to some distant movie theater and the awkward thrill of a teenage date. Don Lee, the mixologist who collaborated with Mr. Ansel on the drink pairings for U.P., is the creator of another evocative twist on a classic that has found a foothold in the modern cocktail canon: the Benton’s Old Fashioned, which uses bacon-infused bourbon and maple syrup. (Think breakfast in a glass.)

SWEET ROMANCE | Chef Dominique Ansel prepares his ’First Kiss’ dessert.

Other courses include a carrot-cake-and-peas dish to recall infancy and, to conjure first heartbreak, a meringue ring of “he loves me, he loves me not” petals set aflame around rocky road ice cream, chased by a smoky mezcal punch. Like these offerings, the buttered rum and Coke will be available only to those lucky enough to score one of the eight seats at U.P. There are two seatings a night every Friday to Sunday, and you must reserve online seven weeks ahead.

Fortunately, this cinematic sipper is easy enough to make at home with just a bit of work up front. The rest is as easy as, well, rum and Coke. Make it for a Netflix marathon—smooching optional.


First Taste: Dominique Ansel’s All-Dessert Tasting Menu

What comes after the Cronut? Memories.

It’s the theme of chef Dominique Ansel’s first-ever tasting menu endeavor called U.P. (stands for Unlimited Possibilities), located in a production space above his eponymous New York kitchen. Eight dessert and drink pairings are designed to evoke various firsts throughout life (words, job, heartbreak). It’s like Proust’s madeleine on steroids. The menu will be served to eight guests during two seatings on Friday, Saturday and Sunday nights. (Menus start at $75 and the drink pairing is $35.) Tickets are available online on Monday at noon for dates seven weeks later—click fast, they’ve sold out in seconds.

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If it looks like a whole lot of dessert, it is, but there are enough savory notes in the dishes to make it feel like a meal, albeit one of a Wonka-esque variety. Mr. Ansel gave us an exclusive first taste of most of U.P.’s menu. A few dishes were still being tweaked prior to this weekend’s opening. “We can’t stop changing things for the better,” he said. True to that, this menu will be gone after six months, to exist as, yes, another culinary memory.

This is Mr. Ansel’s favorite dish on the menu: cubes of carrot cake served with a sauce made of caramelized green peas and adorned with meringue imbued with a touch of gin. “The gin adds a sharpness,” Mr. Ansel said. “And also adds a bit of ‘adult’ to the dish.” It’s a savory first course that has just a touch of sweetness, with a personal touch: Guests are asked to share their actual first words, which are playfully spelled out in foamy meringue.

First Kiss

The course that most resembles the real thing. You hold a ceramic bowl meant to feel like either a woman’s cheek (smooth) or a man’s (stubbly), place it to your lips and drink. Sweet raspberry liquid fills your mouth, along with small spheres that taste of cream soda and then, a smooth, minty piece of panna cotta sneaks its way in. Yes, the “First Kiss” is a French kiss. They are toying with the idea of spraying the underside of the bowl with CK One—depending on your age, the official scent of teenage dates.

First Time Living Alone

A play on eating pasta out of the pot it’s made in. Crêpes are sliced into noodle-like ribbons, lightly tossed in a pan with brown butter and lemon juice, then served in a miniature pan atop star-anise cream and bits of smoked toffee. (The toffee is a star in and of itself.) It’s paired with a sangria made from a red wine from Jura and garnished with wild strawberries. I’d order this by the pitcher if it was sold that way.

Bars of chocolate, nougat and the like each represent a breakdown of life at this moment in time: sleep (tiny), taxes (huge), beer money (small, but bigger than sleep) and caffeine (gigantic.) It’s served on a piece of paper with a bar graph that is curled up and sealed with a paper clip, adorned with a Post-it note reading: Urgent! It’s best if each bar is combined with another. Nougaty “taxes” and malty “beer money” made for an interesting juxtaposition.

First Heartbreak

The most theatrical dish on the menu. A piece of rice paper with the word “love” scrawled on it is lit on fire, igniting petals of meringue around a ball of rocky road ice cream sitting above an almond cake. It’s “He loves me, he loves me not” meets baked Alaska. The charred dish is served with a powerful, equally smoky mezcal milk punch. Ice cream and booze: the stuff of breakups.

First Fine Dining Experience

First Fine Dining Experience

The biggest “Wait, what?” moment of the menu. A kind of culinary trompe l’oeil. The dish is meant to resemble a beef Wellington, that old-school symbol of fancy dining, and at times even tastes like one. It’s all about the sauce: red wine, cassis, sugar and brown butter make for a dynamic mix of acidic and savory. It starts off dessert-like, but then finishes on a buttery note making you go back for more to ponder what you just ate.

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A sample menu was presented to Community Board 2 last week and featured pastries like the "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 imaginative confections were 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."

"The cocktail courses are just place holders right now. There will be a theme and a story that goes with each menu," Dominique Ansel spokeswoman Amy Ma tells the Daily News. "We will be working with a mixologist on our end."


Are Cronuts (Croissant Donuts) the Country's Most Popular Dessert?

If you're thinking you have to get your hands on one of those cronuts, don't get too excited. Because of the media hype, the fried croissants have become nearly impossible to obtain. Customers must wait in a long line at Dominique Ansel's as soon as the shop opens to have a shot at tasting the treat, and the bakery has had to implement a six-cronut-per-customer limit. According to the Huffington Post, Dominque Ansel has already trademarked the treat, so that limits the possibilities of the cronuts being recreated at other establishments. Foodbeast reports that cronuts are even being resold online. One Craigslist post stated that delivery for a single cronut would cost between $20 and $40.

What do you think of the cronut craziness? Do you want to try one of the popular treats?

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5pc Cannelé de Bordeaux

Description:

A classic treat from Bordeaux, cannelé feature a crunchy caramelized shell and a tender flan-like center. Made with a crepe-like batter that is speckled with Tahitian vanilla beans and a mild touch of dark Caribbean rum, these make for a satisfying treat. This gift box includes 5pcs.

Our cannelés are baked fresh daily here at the Bakery and are best enjoyed on the same day you've received them. To enjoy, please follow the directions that accompany the box:
1. Pre-heat oven to 350°F.
2. Place cannelé on a baking sheet lined with parchment paper.
3. Heat for 5-7 minutes. Let cool fully (the crust will become a bit crunchy once cooled). Enjoy!
Can be stored in a cool, dry place and consumed within 48 hours. Do not refrigerate, as the humidity from the fridge will cause the crunchy crust to get soggy.

Ingredients: Whole milk, sugar, f lour , unsalted butter, pasteurized egg yolks, eggs, rum , vanilla paste, salt


Brilliant baked treats

Introducing our latest hybrid bake – the Biscake! This teatime treat combines a delicious biscuit base with a super-soft and fluffy cupcake. Choose from cherry cake-well, choc chip off the old block and lemon-meringue-a-tang – all perfect with a cuppa, coffee or extra-indulgent milkshake.

Find our Biscakes in store now.

Handcrafted to perfection

Made using a slow fermentation process, which adds a salty flavour and lovely light texture, our handcrafted baguette is quite simply delicious. Plus, discover our handcrafted poppy seed roll, which is made using the same process then generously topped with poppy seeds for a slightly nutty flavour. Serve your baguette or roll with a generous layer of salted butter alongside your favourite seasonal soup or load with your favourite sarnie fillings, such as classic BLT, tomato, mozzarella and pesto or leftover roast chicken, mayo and avocado.

Find the handcrafted baguette and poppy seed roll in store now.

Oh-so-yummy Yumnuts

Since the invention of Dominique Ansel’s Cronut in 2013, the trend for hybrid bakes has shown no signs of slowing down – especially with the launch of our super-delicious Yumnut. Made using a unique butter-enriched recipe, these showstopping treats are rested for a minimum of 12 hours and feature beautifully light layers. The dough is then fried, covered in a sweet sugar glaze and finished with a variety of indulgent toppings.

Try our raspberry royale, which has a sweet yet sharp fondant icing and a scattering of pretty freeze-dried raspberries. If something indulgent and chocolatey is more up your street, then opt for our dark chocolate, salted caramel and biscuit billionaire’s Yumnut, or our milk and cookies Yumnut, which is topped with a milk vanilla glaze, chocolate and cookies. Like to keep things classic? Our plain Jane version is simply delicious, with a sweet vanilla flavour.

Tasting is believing, so head to the bakery when you’re next in store and try them for yourself.


Watch the video: Ράπτης. Εργαστήριο Ζαχαροπλαστικής, Ζαχαροπλαστείο, Γλυκά, Παγωτά, Τούρτες, Πάστες, Μήλος (January 2022).