The 'Secret' Dessert Egg At Le Bernardin Is A First Lady Favorite
The appeal of a "secret menu" is difficult for most people to resist. In fact, many famous restaurants are known for having off-menu items that must be asked for specifically. Parade lists a few of these establishments — like Sonic, for instance. The chain offers "secret" extreme tots to those in the know, which consist of cheese, jalapenos, chili, and other delectable toppings. There's also White Castle's surf and turf sliders, which include fried fish with your mini-burger.
Off-menu creations aren't just for your average Joe. They can also exist at the world's most prestigious restaurants, and Le Bernadin falls into that category. The iconic restaurant's website describes its auspicious beginnings in Paris, where the establishment was awarded three Michelin stars within six years of its opening. Upon making a move to New York in 1986, the restaurant continued its impressive upward trajectory thanks in no small part to esteemed chef Eric Ripert. Le Bernadin has since won numerous honors, including multiple James Beard Awards, which recognize the most outstanding members of the culinary world in the United States. It also has the distinction of impressing one former first lady with a one-of-a-kind dessert.
What's in an egg?
Serving as Le Bernadin's Executive Pastry Chef from 2004 to 2012, Michael Laiskonis (pictured above) played a substantial role in the restaurant's success, according to the Institute of Culinary Education. In addition to his impressive skill and technique, which have garnered him many honors in the culinary world, Laiskonis is also known for his inventiveness when it comes to his creations. His most revered preparation, simply referred to as "The Egg," was even described as Le Bernadin's "signature dish" by Eric Ripert on Twitter.
So, what's in "The Egg?" Labeled an "off-menu creation" by the Wall Street Journal, the tasteful simplicity of the dish is part of what makes it so special. The recipe also showcases Laiskonis's ability to pair flavors seamlessly. Forbes provides the renowned recipe, which includes eggs (of course), caramel custard foam, caramel sauce, and crème brulée made with rich milk chocolate. In addition to its exquisite flavors, the presentation of the dish itself is also quite eye-catching. Laiskonis serves his sweet concoction in the eggshells themselves after delicately removing the tops with an egg topper. It was perhaps this inventive presentation that had a certified VIP clamoring for the recipe.
A stately dessert fit for a presidential brunch
According to a 2008 report by the Washingtonian, then-First Lady Laura Bush became acquainted with "The Egg" during a visit to Le Bernadin at some point during her husband George W. Bush's presidency. Upon sampling Michael Laiskonis's egg dessert, she was immediately impressed by it — so much so that she asked Laiskonis for the recipe, and he happily obliged. ("I guess, when the wife of the leader of the free world asks for the recipe of your signature dish, you fork it over ... all personal politics aside," Laiskonis commented at the time.) The recipe was then given to the White House's pastry chef, who happened to be a close friend of Laiskonis, and his creation was subsequently served at a White House Easter brunch during the Bush presidency – much to the delight of the guests, one would suspect.
While "The Egg" might live in White House infamy, it certainly hasn't been the climax of Laiskonis's career. These days, Laiskonis is quite active as an educator, consultant, and culinary writer, as illustrated by his Instagram account. He's also busy innovating new and exciting desserts of all flavors and descriptions. A recent post featured a gummy candy recipe that incorporates bergamot and apricot puree for a more grown-up version of this childhood favorite. Much like his egg dessert, this latest offering has been met with wonder and awe.