The Best Desserts at NYC Restaurants | Eater NY
"This is Gregory Gourdet’s anchor NYC restaurant inside Printemps, the French department store with a cafe, bakery, and Champagne bar, too. For dessert, since souffles are so everywhere, pastry chef Rachel Green wanted to take hers to the next level with the coconut chiboust, a free-form version. The white-on-white plate displays a fluffy custard cloud laced with lemongrass and makrut lime, flanked by toasted coconut sorbet. Its soft textures — wobbly, light, cold, and creamy — contrast with bold flavors." - Melissa McCart
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