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Executive Pastry Chef at Chefs Club by Food & Wine
We just put this Apple Tart with almond cream on our menu last week. To make it, we use a honey crisp apple, and a machine that makes very fine slices of the apple. We roll the slices to make the rose shape, bake it for 45 minutes, and then add some honey and brown sugar. It takes a lot of time to roll correctly and make nice roses, but the result is nice . Finally, we plate it with a salty caramel sauce and créme fraiche sorbet . The idea for this dish was to make something different with an apple tart , we wanted to try something that was both fancy and fun. Hope you enjoy!
I spend a disproportionate amount of my income of food
Amazing! Congrats on a beautiful new dish!
over 1 year ago
the best meals are the ones we eat with friends
This is absolutely gorgeous! A work of art!
Writer, culinary adventurer, originally from North Carolina
Lovely work Sylvain! I have been wanting to go to Chefs Club I will most certainly try this out!
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New York City
Executive Chef at Boqueria Restaurants
The dish we are most excited is the pork cheeks. We just put it on the menu a couple weeks ago and we are getting really good feedback from our guests.. The smoky lentils are the best part of the dish in my opinion as it goes really well with the braised cheeks.
Aspiring chef, food blogger
Looks so good! I love Boqueria I will most certainly try this next time I'm there!
When life gives you limes, just add tequila
Amazing! Looks as beautiful as it does delicious!
Chef de Cuisine at The Cecil
I'm most excited about our new Goat + Rice dish with banana leaf, braised goat and coconut yass. West Africa is the largest consumer of rice after Asia. I love working with rice, transforming its flavors to highlight what it represents in West Africa today. My new Goat + Rice dish represents a variety of food cultures and flavors. For example, goat is popular through the African diaspora, and rice, turmeric, and banana leaf are popular in both Asian and African cuisine. Although this dish seems simple in appearance, it's incredibly complex in flavor and history.
Life is too short to skip dessert
I love love loved the writeup for this, a really nice piece of culinary knowledge! Thank you!
Event Coordinator, I research great places to eat for a living
The Cecil has been one of my favorite restaurants this past year, you guys are totally on point! This dish looks like another great addition to the menu.
Pastry Chef, Entrepenuer, Positivity
Chef/Owner at Cagen
I like to present dishes and experiences to our customers that are unique and different from other Japanese restaurants. It's not just how good the dish tastes but the aesthetics as well. With the new "fukiyose" course we will be replicating the beautiful colors of fall and the flavors of fall ingredients. It's grilled eggplant with seasonal vegetables and Japanese wagyu beef with sweet miso.
Life is uncertain, eat dessert first.
I fell in love with Cagen when I went there a few months ago, it's incredible! This looks as beautiful as it does delicious...another masterpiece!
Coffee addict and world traveler
Well the aesthetics certainly are beautiful to look at! Thank you for sharing :)
Executive Chef at Gradisca Restaurant
Hand-made rosemary infused pappardelle, Umbrian style wild boar ragout, juniper berry jus
I can only imagine the wonderful dimension the gamey flavors of the wild boar brings to this. Looks SO good!
Ramen Hipster, I loved it before it was cool
Wow looks amazing! Beautifully plated and looks delicious!
Sous Chef at Inatteso Pizzabar Casano
Red wine braised wild boar ragu with black olive flavored fresh pasta. Its a bold dish and one that I enjoy making just as much as I enjoy eating. Tons of red wine, black pepper, rosemary, and of course, soul. This is the main ingredient Chef Eric Lind demands of our kitchen staff in every dish we serve. The salty and unctuous fresh pasta coupled with the rich boar ragu and fresh rosemary is a beautiful thing. Throw in a glass of a bold red wine an call it a day. We will have this on our menu for the next few months.
Private chef specializing in Italian, French
This looks fantastic! Nice work Evan!
Chul Kee Ko
Executive Chef at Fushimi
I am most excited about our Marjoram Honey Glazed Duck Breast dish. The dish features tender breast meat and crispy skin, honey with gorgeous marjoram flavor, smoked bacon with sweet dates along with char-grilled squash, quinoa with mushroom, peach & corn. The crispy gyoza dumpling that accompanies the dish is filled with slow-braised, shredded duck leg and Asian vegetables.
Perfect dish for the fall and holidays!
Looks beautiful and delicious. Thanks for sharing!
Mother first, chef second
Wow the plating for this is gorgeous! Amazing!
Executive Chef at Le Philosophe
The dish I'm most excited about this fall is a Rabbit ballontine with Hudson valley foie gras, burgundy truffles, game Demi glacé roasted chestnuts. Hope you enjoy!
Looks incredible! I've wanted to try Le Philosophe for some time :)
INATTESO PIZZA BAR CASANO
Chefs Club by Food & Wine
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