Print Recipe BLACKBERRY AND CRÈME FRAÎCHE VACHERIN EVERY SEASON we feature a different kind of vacherin, one of my childhood favorite desserts. I see it as...
Print Recipe SWEET BING CHERRIES; KIRSCH CHANTILLY, SICILIAN PISTACHIO ICE CREAM IN MY MIND, it is impossible to imagine a real cherry dessert without drops of...
Print Recipe WARM RUBY RED GRAPEFRUIT; CANDIED POMELO, BERGAMOT HONEY DURING THE WINTER, we are blessed with the most fragrant citrus. By baking the ruby red...
Print Recipe APRICOT AND LAVENDER CLAFOUTIS ;FRESH GREEN ALMONDS AS THE APRICOTS BAKE within this custardy tart, they release their luscious juices into the batter. In...
Print Recipe CONTEMPORARY CHESTNUT MONT-BLANC UNDER THIS SHINY glazed dome hides our interpretation of the Mont-Blanc, the typical French early winter dessert that celebrates sweet chestnuts....
Print Recipe CHOCOLATE PRALINÉ PALET D’OR INSPIRED BY the chocolate palet d’or, a bonbon created by French chocolatiers at the turn of the century, we have...
Print Recipe POACHED RHUBARB; VANILLA PARFAIT, MICHEL GUÉRARD’S SAUTERNES-RHUBARB ICE CREAM IN EUROPE, rhubarb is often used in compotes and rustic tarts, but at Daniel it...
Print Recipe RASPBERRY AND YUZU VERRINE; SWIRLED SORBET OUR OWN glorified sundae at Restaurant Daniel is a dessert in a “verrine,” a thin glass jar or...