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At the end of dinner at Le Bernardin, you’ll get a sweet treat before you head for the door. Even if you order dessert, save room: You’ll get your own plate of petits fours. The bites include a changing selection of traditional French sweets, like chocolates, macarons, financiers and fruit jellies. The petits fours may be tiny, but they’re complex — created by pastry chef Laurie Jon Moran to meld different flavors.
At lunch, small madeleines and financiers are served warm from the oven in a napkin at the end of your meal at the Forbes Travel Guide Five-Star restaurant. During our visit, the almond- and pistachio-flavored cakes served with our coffee were a highlight of the meal.