2010 BEST Pastry Chef
In contrast to all the molecular tomfoolery of the moment (honey ‘dust,’ chocolate ‘caviar’), Ewald’s plates at Bistro du Midi are familiar yet refined. Ice cream melts into warm cherry clafouti; Armagnac infuses a plum-filled tart. Compared with this, the nouveau stuff seems about as tasty as, well, a freeze-driedgoji berry.
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