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Signifying his passion for Mr & Mrs Bund and its menu, Paul Pairet takes on the pastry chef duties and creates all the dessert recipes himself (a rare feat for a head chef). The sweets each embody Pairet’s philosophy in cooking — wit, creativity and unique textures and techniques. His vast dessert menu runs from tartelettes like mango licorice sablé to brioche panna cotta made with caramelized milk brioche and panna cotta ice cream. Particularly charming are his petit pots, cups of custard in flavors like vanilla caramel and mango chocolate. The “milk rice” section of the menu includes several options, but our favorite is rum and raisins vanilla milk rice made with panna cotta vanilla rice milk, caramel Rice Krispies and raisins. The sizable dessert menu at the French restaurant closes with what is dubbed “fruit sashimi” — flavorful combinations served like the slices of raw fish. We like the watermelon licorice sashimi served with licorice-lime-caramel dip and lemon-popping sugar.