Sugar high

It is a well-known French chef in NY who is the mastermind behind this gourmet initiative. Dominique Ansel opened a new bakery in the West Village two months ago: Dominique Ansel Kitchen. Nothing earth-shattering at its debut – just a sister restaurant for this Frenchy, inventor of the now-cult “Cronut”, a hybrid pastry of an American donut and a French croissant. There are, of course, some novelties beyond the counter: the sculptural chocolate croissant (a real piece of art) or the homemade soft-serve ice cream window (be bold and taste the burrata flavor!)
But the real revolution began more discreetly two weeks ago on the second floor with the creation of the “U.P.” concept. Now every Friday, Saturday and Sunday there is an after-hours tasting table welcoming 8 guests for an all-sweet menu located in the intimate setting of the kitchen. Chocolate pain de gênes, bergamot and bitter almond. Malt, nougat, cardamom and praliné feulletine. Strawberries, mascarpone and elderflower. In order to imagine a 100% dessert menu, not only do you need to be daring, but also very talented.
The menu changes twice a year, revolving around a theme. You have until the end of this year to discover the both poetic and Proustian inaugural menu celebrating in 8 regressive treats the memorable moments in one’s life: first word, first kiss, first job, first heartbreak, etc.