Chefs Combine Nostalgia and Seasonality in Warm Desserts
Le Périgord, a classic French restaurant in Midtown Manhattan, has a “Temptation Wagon” laden with desserts that rolls up to every table. The treats are included in the restaurant’s $75 prix-fixe menu.
Nonetheless, owner Georges Briguet says about three quarters of his customers order a warm soufflé, which is $8 à la carte or a $6 supplement to the prix-fixe menu.
Operators of newer restaurants also report that their warm desserts are attracting crowds. For some, the physical comfort of something warm at the end of the meal, plus the emotional comfort of the desserts’ sweetness and richness, are enough to satisfy customers. Others are using seasonal ingredients, nostalgic whimsy, pop culture references or contrasting temperatures to add extra allure to dishes….read more ››
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