Tricolor Gnocchi, Truffle, Pancetta, and Arugula
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Tricolor Gnocchi, Truffle, Pancetta, and Arugula
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Loup de Mer: Lemon-glazed Potatoes, Black Garlic Consomme, Green Zucchini, and Hen of the Woods
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Loup de Mer: Lemon-glazed Potatoes, Black Garlic Consomme, Green Zucchini, and Hen of the Woods
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Loup de Mer: Lemon-glazed Potatoes, Black Garlic Consomme, Green Zucchini, and Hen of the Woods
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Strawberry Chiffon: Strawberry Mousse, Sherry-macerated Strawberries, Basil, and Fromage Blanc Sorbet
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Strawberry Chiffon: Strawberry Mousse, Sherry-macerated Strawberries, Basil, and Fromage Blanc Sorbet
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Strawberry Chiffon: Strawberry Mousse, Sherry-macerated Strawberries, Basil, and Fromage Blanc Sorbet
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Nougat Glace: Caramelized Apricots, Pistachio Streusel, Milk and Honey Emulsion, and Apricot Sorbet
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Nougat Glace: Caramelized Apricots, Pistachio Streusel, Milk and Honey Emulsion, and Apricot Sorbet
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Chocolate Caramel Palet: Speculos Sable, Caramel Fondant, Vanilla Meringue, Cherry Compote, and Goat's Milk Ice Cream
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Chocolate Caramel Palet: Speculos Sable, Caramel Fondant, Vanilla Meringue, Cherry Compote, and Goat's Milk Ice Cream
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Chocolate Caramel Palet: Speculos Sable, Caramel Fondant, Vanilla Meringue, Cherry Compote, and Goat's Milk Ice Cream
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La Lune: Baked Chocolate Mousse, Coffee Bavaroise, Crushed Amoretti, and Espresso Chocolate Sabayon, and Bailey's Ice Cream
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La Lune: Baked Chocolate Mousse, Coffee Bavaroise, Crushed Amoretti, and Espresso Chocolate Sabayon, and Bailey's Ice Cream
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La Lune: Baked Chocolate Mousse, Coffee Bavaroise, Crushed Amoretti, and Espresso Chocolate Sabayon, and Bailey's Ice Cream
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Pastry Chef Ashley Brauze of db Bistro Moderne - New York, NY
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Chef Laurent Kalkotour and Pastry Chef Ashley Brauze of db Bistro Moderne - New York, NY
Photo: Antoinette Bruno | June 2012
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