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Dear chefs: Stop it with the useless garnishes
There is little new or particularly cool about the practice of depositing doodads I can barely see, let alone taste, on my plate. Plus: Long live quiche! (Especially Sarah O’Brien's at Little Tart Bakeshop.)
Technique: Cafe Alsace’s Benedicte Cooper on perfect profiteroles
The profiteroles at Cafe Alsace have developed quite a reputation since Benedicte Cooper first put them on the menu 18 years ago. “We have regular customers who order them on their anniversaries instead of Champagne,” says Cooper.