Old dessert bar
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— Dessert Bar —
The Recolte dessert bar serve contemporary American desserts with French influence. It features an open-kitchen-concept, which provides customers an inviting atmosphere to observe the preparation and plating of the delicate desserts before serve to the table. Using the plate as a blank canvas, a media 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 the experience and leave a lasting impression.
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.
— Menu —
Lime, Avocado, Basil, Grapefruit
Sweet Potato, Maple, Brown Butter, Red Wine
Rose, Mango, Coconut, Pistachio
Passion Fruit, Milk Chocolate, Mascarpone, Olive Oil, Brioche
Smoked Chocolate, Marshmallow, Graham Cracker
Petit Basque, Marcona Almond, Fig, Honey, Pimentón, Peach
Coffe & Tea
— Coffee — Drip Espresso Latte Cappuccino Chocolate
— Tea — Black Green Oolong
— Pink Lady —
Guava, Yogurt, cherry lemon, french soda
— French 75 —
Lemin, bitters, tonic water
First come, First serve. We request that each customer order one item.