Pastry chef on staff
We are one of very few restaurants that has a fulltime pastry chef or pâtissier (pronounced: [p.ti.sje]; the correct French female version of the word is pâtissière [p.ti.sj]), and is a station chef skilled in the making of pastries, desserts, breads and other baked goods.
Our professional pastry chef presents a non-traditional French croquembouche and is a member of the classic brigade de cuisine.
Some of the duties of our pastry chef are to research recipe concepts and develop and test new recipes. The pastry chef does all the necessary preparation of the various desserts in advance, before dinner seating begins. The actual plating of the desserts is often done by another station chef, usually our garde manger, at the time of order. Our pastry chef is solely in charge of the dessert menu, which besides traditional desserts may include dessert wines, specialty dessert beverages, and gourmet cheese platters.