At Michelin-starred restaurant Aureole in New York, they use a technique very similar to glass-blowing to make one of the most whimsical garnishes I've seen come out of a pastry department. We went behind the scenes to see how they're made.
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Had the pork been the succulent, melt-in-your-mouth experience I had hoped for, I still think that I would be hard-pressed to recommend Aureole for lunch, when one can get do better for less money.
First Course BUTTERNUT SQUASH SOUP CANADIAN LOBSTER, CRANBERRIES, BLACK TRUMPET MUSHROOMS, HOT CINNAMON COTTON CANDY WILD MUSHROOM RISOTTO SPECK HAM, PARMIGIANO-REGGIANO, TOASTED PINE NUTS, EXTRA VIRGIN OLIVE OIL (SHAVED WHITE TRUFFLE SUPPLEMENT $MP) YELLOW FIN TUNA TARTARE DAIKON RADISH, NORI...