203640 Thu Sep 11 00:12:56 -0700 2003 11 18 Manhattan 0 1085832 A friend is moving to New York to study "Classic Pastry Arts" at the French Culinary Institute. If you wanted to "wow" a future pastry chef, where would you take her for dinner? And to which desserts would you give highest marks? Thanks!!! Thu Sep 11 00:12:56 -0700 2003 0 Greg S. 1 1085870 11 Madison Park comes to mind, partly because of the beautifully-plated desserts; partly for the petit fours that come after dinner whether or not you order dessert; partly for the fabulous gougere puffs they serve at the beginning to the meal. It's pricey, however. Thu Sep 11 10:10:56 -0700 2003 1085832 0 xavier 2 1085872 Absolutely. I regret not including Nicole Kaplan in my previous list. Her desserts are simple and straightforward. Her flavors are always right on. Thu Sep 11 10:15:03 -0700 2003 1085870 0 JMinNYC 1 1085871 What about surprising her with a trip to ChickaLicious the all dessert restaurant in the east village. I've heard some very positive things about their $12 prix fix three course dessert menu. They have their own website. Some of my dessert favorites include: Park Avenue Cafe (Richard Leach), Cafe Boulud (George McKirdy), Fleur de Sel (Yvan-David Lemoine), Gotham Bar and Grill (Deborah Racicot), Craft (Karen DeMasco), Babbo (Gina DePalma). Thu Sep 11 10:13:51 -0700 2003 1085832 0 JMinNYC 2 1085928 If you go past prime time, you could probably just go for desser at places like 11 Madison or Park Ave Cafe. The advantage of Payard is that is has a little cafe, so you wouldn't need to even had dinner there. Same, of course, with Chickalicious. Thu Sep 11 13:35:30 -0700 2003 1085871 0 xavier 1 1085873 Are you looking for visual wow or taste wow? I love the chocolate souffle at 11 Madison Park, but it's a souffle, so it looks like, well, a souffle. Park Avenue Cafe (also not cheap) used to have all kinds of twee desserts, like a chocolate park bench and streetlight (I might be misremembering here). Basically, most of the high-end restaurants have great desserts: Gramercy Tavern, Veritas, Tocqueville, etc. There's a new place called Chickalicious that serves a three-course dessert and that's it. Haven't been, but your friend might be interested. Also, at Craft you get to do the do-it-yourself thing with dessert as well, so you can pair, say, roasted fruit with a scoop of one of their ice creams. She might find that fun, or else she might find it a busman's holiday, if you know what I mean. Thu Sep 11 10:17:56 -0700 2003 1085832 0 scrittrice 1 1085908 I highly recommend the desserts at Babbo. Gina Di Palma is extremely creative, while still being practical. Thu Sep 11 12:41:39 -0700 2003 1085832 0 brooklynart 1 1085916 I think any aspiring pastery chef would be impressed by Payard Bistro on Lexinton bet 73rd and 74th. Francois Payard is about as good as it gets. Thu Sep 11 13:05:40 -0700 2003 1085832 0 KenOnDean 2 1085927 Payard is fine for fairly classic French pastry, but not very adventurous. Thu Sep 11 13:32:26 -0700 2003 1085916 0 xavier 3 1086033 I think it would be best if a chef in training had an appreciation for the foundations and the classics before they are let loose on the nouveau. Thu Sep 11 20:34:48 -0700 2003 1085927 0 KenOnDean 4 1086953 The question of the day was: "If you wanted to "wow" a future pastry chef, where would you take her for dinner?" Thu Sep 18 17:56:15 -0700 2003 1086033 0 xavier 1 1086292 Fiamma Osteria on Spring Street in Soho. Elizabeth Katz has made some transformational desserts! Otherwise, Jean-Francois Bonnet, formerly executive pastry chef at Atelier, will resurface soon at Christian Delouvrier's new Terre in the meatpacking district as well as Delouvrier in midtown... Sun Sep 14 21:23:35 -0700 2003 1085832 0 jck0926