Why Are Pastry Chefs Obsessed With Extremely Fancy Apples?
At the midtown fine-dining temple Le Bernardin, a dessert called, simply, “apple” arrives at the table looking like a perfect McIntosh just plucked from an upstate orchard. Cut into it, though, and you find a wall of brown-butter mousse surrounding a core of armagnac sabayon and apple roasted with…More »
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