What are the desserts like at Bouley?

Answers from Our Experts (1)

French women may not get fat, but then again, they probably don’t eat dessert daily at Forbes Travel Guide Four-Star Bouley where the confections are simply irresistible. Straightforward, yet somehow still decadent, chef David Bouley’s desserts are a shining jewel in his culinary crown. The New York restaurant’s signature dessert is the hot Valrhona chocolate soufflé over Bouley’s signature white coffee cloud, served with homemade chocolate mousse. Not a cocoa fan? Then consider the hot caramelized Anjou pear with Valrhona chocolate, biscuit Breton, hot toffee sauce and lemon verbena and Tahitian vanilla ice creams, or if you’d like something really light, try the pineapple carpaccio with cilantro syrup and lime sorbet. If you’re more of a custard person, meanwhile, we think you’ll enjoy the amaretto flan, which comes with a piping of white chocolate mousse and a smattering of caramelized bananas. One caveat no matter what French-inspired dessert you sample — be sure to leave a little room for Bouley’s tasty petits fours, which run the gamut from chocolate truffles to raspberry macarons. They’re almost a dessert unto themselves.

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