Aquavit, New York City
“New Nordic” cuisine is fashionable at some fine dining restaurants these days. In this example of the genre, pastry chef Emma Bengtsson twists freshly baked tuile cookies, while they’re still warm, into a nest. That’s accompanied by an “egg” made with goat cheese parfait filled with a purée of sweetened berries of the sea-buckthorn plant and dipped in white chocolate. “Snow,” made from frozen lemon yogurt is shaved onto the ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!