Richard
Years ago I cooked for a night in DC at an event honoring Jean Louis Paladin-of blessed memory (I was at the time a sous chef for Eric Ripert-who had been a sous for Jean Louis). Presenting a course that evening was Michel Richard. I didn’t know much about Richard at that point, had never really followed his career, he was just a guy that was out there somewhere that I knew to be well respected.
Richard’s course was a rum baba. I rarely eat dessert, but the presentation was so simple and perfect I could not resist. Exquisite.
The other night I was plating a dessert at my resto, during the process I tasted Heidi’s current milk chocolate sauce for her “sundae”, perfect, and transported me to that night in DC.
Who else has a great dessert in town right now?
8 Comments to “Richard”
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had 2 really good desserts this weekend:
chocoalte peanut butter cup with mallow brulee @ The W
sweet potato beignets w/ creme fraiche @ Heidi’s
I am somewhat spoiled as a good friend of mine is a pastry chef ( http://blogs.citypages.com/food/2009/02/fridge_shot_but.php ), and I generally get to sample her work once a week.
But my wife and I try to hit different spots to try different foods, and the one thing we are most often disappointed in is desert. My creme brulee is superior to the ones I’ve ordered while out. And if you knew my culinary ineptitude, you’d know that’s saying something.
That being said, and I’m truly not trying to suck up here, that sweet potato beignet is the best dessert I’ve had. Probably ever.
Good work Heidi.
My vote is for the sweet potato beignet also…drool
Ooh that beignet sounds good.
Nick and Eddie has (had?) an excellent butterscotch pudding on their menu.
Yeah.. in the interest of not sucking up, if I could think of even one other thing that would come close, I would name it. But that sweet potato beignet is the singular Great Thing that springs to mind when I hear dessert.
we drank the remnants of the creme fraiche and bits of breading and sweet potato that fell in the demitasse.
In my book dessert needs to include something “fresh”, fruit, ice cream, anything – nothing worse than your standard gooey, cloyingly sweet chocolate cake that stays with you for ours. So we had excellent roasted pears with Roquefort and caramelized pine nuts – yum – at home.
We too loved the potato beignet, but see my comment on “fresh” above.
I remember Famous Amos cookies back in 1976, when Wally himself was making them. They were much better than the current version. Cookies are dessert sometimes, right? It seems to follow, that better tastes are often spawned from smaller, non corporate venues. They really were way better!