Dominique Ansel

Chef Dominique Ansel
Credit: Thomas Schauer
Chef Dominique Ansel
Photo Courtesy of Dominique Ansel

Growing up in a small town in France just north of Paris, Dominique never set out to become a chef. At the age of 16, he began working at a local restaurant in order to help support his family. There was a free culinary school in his hometown, so he enrolled in their apprenticeship program, first as a savory cook and then as a pastry cook. It was the precision and scientific nature of pastry that appealed to Dominique immediately, and from then on, he knew what he was meant to do.

At age 19, Dominique went on to complete his military service in French Guiana in South America as part of a community program teaching locals how to cook. Upon returning to France, he used all of his savings to buy a beat-up car and drove to Paris, dropping off his resume at any bakery he could find. He later landed at the legendary French pastry shop, Fauchon, as one of 30 seasonal holiday workers. He was told that only one employee would remain at the end of the season, and when the time came, he was the one they chose. Dominique stayed on with Fauchon for nearly eight years, working his way up to lead international expansion, traveling the world opening new shops.

In 2006, Dominique moved to New York City with just two suitcases to serve as the Executive Pastry Chef of Daniel Boulud’s renowned restaurant Daniel. During his six years there, the restaurant earned its coveted third Michelin star and a four-star review from The New York Times.

In November 2011, with a team of just four employees, Dominique opened Dominique Ansel Bakery on a quiet Soho street. Serving both sweet and savory items with pastries reigning supreme, the bakery became a neighborhood destination and was named Time Out New York’s best bakery and Zagat’s highest ranked bakery in the city.

Since then, Dominique has also launched several successful endeavors including Dominique Ansel Kitchen, U.P. (short for “unlimited possibilities), Dang Wen Li by Dominique Ansel, and Dominique Ansel Workshop.

Throughout his career, Dominique has been honored with several awards and accolades, including Business Insider’s “Most Innovative People Under 40,” Vanity Fair France’s “50 Most Influential French in the World,” and Daily Mail deeming him the “most fêted pastry chef in the world.” He has also been named Dessert Professional’s “Top 10 Pastry Chefs in the United States” and Time Out New York’s “Top Ten Pastry Chefs You Need To Know.”

In 2014, Dominique won the prestigious James Beard Award for “Outstanding Pastry Chef” in the nation and was one of Crain’s “40 Under 40.” The following year in June 2015, he was bestowed the Ordre du Mérite Agricole award, the second highest honor in France, for his dedication to promoting French cuisine and culture. In 2017, he was named the World’s Best Pastry Chef by the World’s 50 Best Restaurants Awards.

Featured Item provided by Chef Dominique Ansel
on January 12th, 2023:

Hong Kong Thousand Layer Hotdog Roll
(Created in our Hong Kong shop, Dang Wen Li)

Featured Sandwich provided by Chef Dominique Ansel
on November 22nd, 2022:

Smoked Salmon & Crème Fraîche,
with Capers, Sliced Red Onion, Lemon Zest, Chives, on Homemade Ficelle Bread

Featured Sandwich provided by Chef Dominique Ansel
on May 26th, 2022:

Ham, Brie & Cornichon Laminated Ficelle Sandwich

Featured Dessert provided by Chef Dominique Ansel
on October 14th, 2021:

The DKA: "Dominique’s Kouign Amann”

Photos courtesy of Dominique Ansel

Dominique Ansel

Dominique Ansel Workshop
17 E 27th Street, New York, NY

Dominique Ansel Bakery
189 Spring Street, New York, NY

www.dominiqueansel.com

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Lafayette

Chef Andrew Carmellini
Photo: Dustin Aksland

Andrew started cooking at the age of 14 in his hometown, Seven Hills, OH. With over 20 years of experience under his belt, Carmellini is responsible for the food and drink at the 15 restaurants, bars and food stands he owns with his partners at NoHo Hospitality. He has received a place on Food & Wine’s Best New Chefs list, James Beard Rising Star Chef and Best Chef New York awards, and a Michelin star. He is the author of two cookbooks.

Lafayette is an everyday grand café and bakery in the ceremony of French cooking at the corner of Lafayette Street and Great Jones Street in downtown Manhattan. Our market-driven bistro menu is a worldly homage to the genre that spans a variety of regions, from Provence to Normandy to neighboring Mediterranean coasts, offering a re-mastery of traditional dishes we love and some signatures.

Chef Andrew Carmellini is joined by Executive Chef John Ramirez, Pâtissier Scott Cioe, and Boulanger James Belisle in the kitchen. Our beverage team offers a list of vin de campagne, cocktails, apéritifs and craft beers. The main dining room, bakery, and two private dining suites are housed inside an iconic landmark NoHo building originally designed by Henry J. Hardenbergh. Designed by Roman and Williams, the interiors are a cinematic landscape rooted in traditional brasserie style with new and natural touches like mahogany floors, spontaneous murals, towering arched windows overlooking the street and honey and blue-tiled columns that define intimate spaces. Our rotisserie counter is displayed right at the entry, and the bakery stays open late for perusing après dinner.

Featured Salad provided by Chef Andrew Carmellini
on September 1st, 2022:

French Cobb Salad:
Salad Verte, Egg, Avocado, Bacon Lardon, Pulled Chicken,
Cherry Tomato, Roquefort Cheese, Banyuls Vinaigrette

Featured Pastries provided by Chef Andrew Carmellini
on August 25th, 2022:

Pain Au Chocolate “Suprême”, Pistachio Chouquette, Key Lime Bundt,
Cinna Cruffin, “24 Carrot” Cupcake, Salted Chocolate Chunk Cookie

Photos courtesy of Lafeyette

Lafayette Grand Café & Bakery

380 Lafayette St,
New York, NY 10003

www.lafayetteny.com

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Charcutier Aurelier Dufour of Bar Boulud - New York, NY
Chef Aurélien Dufour

Chef Aurélien Dufour was born amidst the rich food and wine culture of Bordeaux, and spent his childhood in Germany where he was introduced to the charcuterie tradition.

Aurélien’s natural talent for charcuterie was apparent, and he learned from the talented Chef Gérard Berranger, a Meilleur Ouvrier de France-distinguished Charcutier (the highest and most prestigious award in France in the food industry). There, Aurélien learned the technique and tradition of French charcuterie, steeped in history, with recipes passed down over generations. He mastered pâtés, terrines, galantines, ballotines, crépinettes and sausages, and also participated in many charcuterie competitions. He won second place at the prestigious Best Young Chef in Charcuterie award at age 19 and has since placed within the top 3 in every competition.

Aurélien Dufour has worked in the food industry for nearly 20 years, including six years in New York City, as Chef Charcutier for the prestigious Chef Daniel Boulud and his restaurant group.

Since his debut in NYC, Aurélien has gained recognition from the press and has upheld a strong reputation amongst his industry peers for the quality of his work, his dedication, and exceptional savoir-faire that only very few know in the United States.

In 2013, Aurélien was recognized by Star Chefs as a Rising Star in the Artisan Category, was also named by Zagat, the reputable restaurant guide, as a 30 under 30 Best Chef. In February 2016, he was inducted into the prestigious and exclusive association of Académie Culinaire de France/Maîtres Cuisiniers de France. which preserves and spreads the French culinary arts, encourages training in cuisine, and supports professional development.

Featured dish provided by Chef Aurélien Dufour
on July 21st, 2022:

Pork and Cheddar Cheese Sausage,
French-style Potato Salad, Green Beans

Featured dish provided by Chef Aurélien Dufour
on April 7th, 2022:

Thai Chicken Sausage with Kimchi Fried Rice & Roasted Bok Choy

Featured dish provided by Chef Aurélien Dufour
on January 13th, 2022:

Merguez Sausage & Vegetable Couscous with
Carrot, Zucchini, Sweet Potato, Chickpeas, Raisins

Featured dish provided by Chef Aurélien Dufour
on November 4th, 2021:

Truffle Boudin Blanc with Mashed Potatoes, Roasted Brussels Sprouts

Photos courtesy of Dufour Gourmet

Dufour Gourmet

Made in the USA, shipped nationwide.

www.dufourgourmet.com

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Chef Soogil Lim
Photo by Michael Tulipan via Soogil

Born and raised in South Korea, Chef Soogil Lim was originally majoring in Biology. His interest in culinary world was sparked when he went into a restaurant and saw a sign that said “Make People Happy.” It prompted him to research culinary education and enter the Culinary Institute of America in Hyde Park, NY. Upon graduation, he began his training in French cuisine at Daniel, one of New York’s most acclaimed fine dining restaurants. Through his hard work and great talent, he was able to move up the ranks and become the first Korean Sous Chef in the restaurant’s history. After working for 7 years under Chef Daniel Boulud (three as Sous Chef) and honing his French technique, he became Executive Chef at Hanjan, where he ran the kitchen for 4 years. With the opening of his own restaurant, Chef Soogil Lim will blend the two backgrounds he knows best: French and Korean.

Featured Salads provided by Chef Soogil Lim
on July 19th, 2022:

Soy Glazed Chicken Breast with Udon Noodles,
Mesclun Greens, Broccoli, Pickled Kumquat, & Yuzu-Soy Vinaigrette

Tofu with Udon Noodles, Mesclun, Broccoli,
Pickled Cumquat, Shiitake Mushrooms, Sesame Seed Vinaigrette

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on April 29th, 2021:

Soy Glazed Chicken Breast with Udon Noodles,
Mesclun Greens, Broccoli, Pickled Kumquat, & Yuzu-Soy Vinaigrette

Featured Salad provided by Chef Soogil Lim
on January 21st, 2021:

Tofu Salad with Broccoli, Shiitake Mushrooms,
Pickled Kumquat, Mesclun Greens, & Wild Sesame Dressing

Photos courtesy of Soogil

Soogil

108 E 4th St, New York, NY 10003

www.soogil.com

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Éclair Bakery

Chef Stéphane Pourrez

Owner and head pastry chef Stéphane Pourrez brings his French creations from Paris to New York City.

Inspired by pastry from the age of 16, Stéphane was educated at the world-renowned Ferrandi, the French School of Culinary Arts, as well as being trained by some of the best chefs in Paris.

After two years working in a French bakery in New York, Stéphane took the big leap and decided to open his own bakery in Midtown Manhattan in 2013. It was a childhood dream!

Driven by integrity and passion, Stéphane has been working in constant pursuit of perfection to treat his customers and offer pastry lovers an unparalleled culinary experience.

Eclair Bakery offers delicious and authentic French pastries, croissants, macarons, tarts and – of course! – its signature item, éclairs.

Their gourmet pastries are made with the freshest, most carefully sourced ingredients, and are handcrafted daily in their open kitchen!

Featured Dessert provided by Chef Stéphane Pourrez
on Bastille Day (July 14th, 2022):

Chocolate Trio Mousse

Featured Desserts provided by Chef Stéphane Pourrez
on Valentine's Day (February 14th, 2022):

"Wendy" Heart Mousse: Milk Chocolate Mousse, Vanilla Cream Brûlée
"Crunchy" Heart Mouse: Dark Chocolate Mousse, Hazelnut Crunch

Photos courtesy of Éclair Bakery

Éclair Bakery

305 E 53rd Street

www.eclairbakery-nyc.com

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