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Bouley pastry chef Octavio Reyes has been with the French eatery for more than a decade, a time period in which chef David Bouley has not only been Reyes’ employer but his mentor, educating and encouraging him in the art of pastry making. After stints with Basque chef Juan Mari Arzak and training at Barcelona’s Sole Graells pastry school, Reyes has come into his own, helping craft new treats for the sweet tooths visiting Bouley. The French restaurant’s signature dessert is its hot Valrhona chocolate soufflé over a white coffee cloud, served with homemade chocolate sorbet. It’s a decadent ending to dinner at this Forbes Travel Guide Four-Star restaurant.