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The overloaded dessert cart carries something for everyone, from ripe and luscious fresh fruit sorbets and seasonal berries with sabayon sauce to towering chocolate layer cakes with bittersweet-chocolate shavings clinging precariously to the the sides, to first-rate fruit tarts and citric lemon meringue pie.
--The New York Times
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Warm pistachio tart with carmel nougatine ice cream.
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The new kitchen team is as consistent as a Swiss watch, deft in meats as in seafood, and quickly developing a new dessert identity with pastry chef Serge Decrauzat. His light but lingering fruit-based specials augment Le Périgord's familiar and friendly trolley of tarts, mousses and floating islands.
--Crain's New York
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