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New Pastry Chef at Daniel

kosmose7 Nov 11, 2011 01:35 PM

As you know, Dominique Ansel, former pastry chef at Daniel has opened his own bakery shop in SoHo. Last night, I dined at Daniel and could taste wonderful desserts prepared by its new pastry chef replacing Dominique. I heard he used to work for Alain Ducasse and all of the desserts I tried were really awsome!

I had:
Maple-Honey Pear Variation.
Nicely poached crunchy and crispy Asian pear was accompanied by maple-pecan ice cream.

Caramelized Honeycrisp Apple.
It came with sable Breton, Calvados cream, and apple confit ice cream.
I especially liked the apple puree that came with the apple. So refreshing.

Dark Chocolate Dacquoise.
Rich, dark chocolate flavour with Manjari cremeux, caramelized hazelnuts, and Meyer lemon sorbet.

Peanut Butter Custard.
This was served as the last dessert, accompanied by flourless chocolate biscuit, and hazelnut ice cream.

 
 
 
 
 
  1. Cheeryvisage Nov 11, 2011 02:10 PM

    Surely not Sandro Micheli?

    He is/was amazing at Adour. He created my favorite dessert of 2011, the Dark Chocolate Sorbet (http://flic.kr/p/arRDSN). I hope Adour keeps his fabulous creations on their menu if he left for Daniel.

    7 Replies
    1. re: Cheeryvisage
      kosmose7 Nov 11, 2011 02:20 PM

      Not sure whether it's Adour or now-closed Alain Ducasse at the Essex House, but your Dark Chocolate Sorbet looks so yummy! :)

      1. re: kosmose7
        Cheeryvisage Nov 11, 2011 02:34 PM

        I see Sandro Micheli's name is no longer on Adour's website, so it's likely he was the one who became Daniel's pastry chef. A pity for Adour and congrats to Daniel for snagging such a talented pastry chef.

        Now I have to go back to Adour asap and have a dessert tasting before Sandro's creations disappear from their dessert menu.

        1. re: Cheeryvisage
          kosmose7 Nov 11, 2011 02:55 PM

          I dined at Adour early this month for their white truffle course, and "Contemporary Exotic Vacherin" was served as dessert. While good, I thought it was rather simple and plain compared to the more sophisticated desserts I used to have at Adour before. Perhaps you are right..? :)

          By the way, what is happening to pastry chefs these days?

          After Michael Laiskonis announced he would leave Le Bernardin, Johnny Iuzzini has also said he would work for Jean Georges only until the year end. I particularly loved Johnny Iuzzini's desserts at JG and feel very sad that he is leaving.

           
          1. re: kosmose7
            Cheeryvisage Nov 18, 2011 01:38 PM

            The Contemporary Exotic Vacherin is actually listed as one of the best new restaurant dishes of 2008 at the NYT: http://www.nytimes.com/2008/12/31/din... . I hope to try it soon.

            Comparing Adour's dessert menu with the desserts you just had at Daniel, I see a ton of similarities.

            Adour -
            APPLE SABLE
            GRANNY SMITH SORBET, CALVADOS EMULSION, VANILLA CREAM

            Daniel -
            Caramelized Honeycrisp Apple
            Sable Breton, Calvados cream, and apple confit ice cream.

            Adour -
            PEAR COMPOSITION
            HONEY PARFAIT, ROASTED PECANS, MAPLE ICE CREAM

            Daniel -
            Maple-Honey Pear Variation.
            Poached crunchy and crispy Asian pear accompanied by maple-pecan ice cream.

            Adour -
            CHOCOLATE LEAF
            HAZELNUT MOUSSE, RICE CRISPY, GIANDUJA SORBET

            Daniel -
            Dark Chocolate Dacquoise.
            Rich, dark chocolate flavour with Manjari cremeux, caramelized hazelnuts, and Meyer lemon sorbet

            I think it's pretty safe to say that Daniel's new pastry chef is Sandro Micheli.

            1. re: Cheeryvisage
              kosmose7 Nov 18, 2011 02:35 PM

              >The Contemporary Exotic Vacherin is actually listed as one of the best new restaurant dishes of 2008 at the NYT

              Don't give me wrong, it was good in flavor as I said. It was just not sophisticated or should I say, didn't look like there was a lot of labor involved. LOL

              Looking at your list, I see a lot of similarities too.

              I will ask next time I visit Daniel.

              Thanks for your info.! :)

              1. re: Cheeryvisage
                kosmose7 Dec 2, 2011 07:18 PM

                Cheeryvisage, you were right!

                Looking forward to chef Sandro Michelli's action at Daniel going forward. :)

                http://ny.eater.com/archives/2011/12/...

                1. re: kosmose7
                  w
                  wew Dec 4, 2011 11:10 AM

                  Sandro Michelli makes desserts are so successful in complex combinations as to render a result that seems as obvious as greatest standards. Your maximum pleasure seems to be his load stone and enchantment his method. His works bring cooking up to the ranks of other arts which presents pitfalls for verbal advocacy.

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