La bûche Arielle
  
Paved with bright pink macarons and filled with pistachio sponge, Cointreau-infused nougat, and mixed-berry purée, bûche Arielle by pastry chef Stéphane Glacier

La bûche Arielle Paved with bright pink macarons and filled with pistachio sponge, Cointreau-infused nougat, and mixed-berry purée, bûche Arielle by pastry chef Stéphane Glacier seems like a refreshing end to a decadent holiday feast

Gâteau Noël à la Campagne - Pierre Hermé.

Pierre Hermé -almond and chocolate-mousse sponges, chocolate-praline puff pastry, whipped cream, and single-origin Madagascar chocolate ganache

gently poached vanilla bean meringue thats has been hallowed out and filled with mango purée, diced mangoes, toasted coriander ice cream, white tea foam, and dusting of matcha powder

First Look: Per Se's $65 Five Course Dessert Tasting

Per Se tasting menu: Vanilla bean meringues, poached, hollowed out & filled with champagne mango puree. Accompanied by diced mangoes, toasted coriander ice cream & white foam (made from intense brew of white tea scented with vanilla)

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