_HT24569.jpg

DESSERT BAR

— DESSERT BAR —

Récolte Dessert Bar serves contemporary American desserts with global influence. Our open-kitchen provides guests an inviting atmosphere to observe the preparation and plating of the delicate desserts before serving to the table. The plate as a blank canvas becomes a medium upon which we build flavors, textures, and temperatures. Within this unique form of architecture, we employ seasonal ingredients, technique, science, and inspiration drawn from both tradition and innovation. Through dessert, we strive to shape an experience and leave a lasting impression.

Make your reservation Via Resy or if you have more than 8 people, please email to DessertBar@therecolte.com. Thank You!

Screen Shot 2019-01-22 at 4.58.45 PM.png

After Hours, This Pastry Shop Serves Dessert

Michael Laiskonis, the former executive pastry chef at Le Bernardin, is now the creative director of the Institute of Culinary Education, but he says he missed turning out high-end restaurant-style desserts. So starting Sunday, he will run an evening dessert bar in an Upper West Side pastry shop, Récolte. It will be open Wednesdays through Sundays, starting at 7 p.m., after the shop closes. Three courses of elegantly fashioned sweets, like a version of s’mores with smoked chocolate, marshmallow and a graham cracker; or a verrine of passion fruit and chocolate in a glass, are $23.

MISSION/PHILOSOPHY

For pastry chefs, the most challenging – and rewarding – form of expression is the plated dessert. The plate as a blank canvas becomes a medium upon which we build flavors, textures, and temperatures. Within this unique form of architecture, we employ seasonal ingredients, technique, science, and inspiration drawn from both tradition and innovation. We seek to share both the familiar and the unfamiliar - a sense of discovery as we incorporate global influences; we also seize the opportunity to tap into the deeply personal, a sweet sense of nostalgia. We recognize the powerful potential of food as a means of dialog. Through dessert, we strive to create an atmosphere, to shape an experience, and to leave a lasting impression.

_HT24512.jpg

CHEF MICHAEL

Michael Laiskonis was named Creative Director of New York City’s Institute of Culinary Education in 2012. Previously Executive Pastry Chef Le Bernardin for eight years, his pastry philosophy manifests itself in a style of desserts that balance art and science, and contemporary ideas with classic fundamentals. Awarded Outstanding Pastry Chef in 2007 by the James Beard Foundation, his work helped the restaurant maintain three stars from the esteemed Michelin Guideand four stars from the New York Times.During his five-year tenure as Pastry Chef at Tribute in Detroit, Pastry Art and Designtwice named him one of the “10 Best Pastry Chefs in America”. In 2014, the International Association of Culinary Professional stapped him as its ‘Culinary Professional of the Year’. Laiskonis has been featured in numerous web, print, radio, and television, appearances internationally.