Dominique Ansel Hosts Midnight in Paris Dessert Tasting

Every chef brought to the table desserts with their own distinctive flare
The tables at the Midnight Tasting were covered in dessert.

Kimberly Williams

The tables at the Midnight Tasting were covered in dessert.

Hosted by no other than chef Dominique Ansel, the creator of the sought-after cronut, the Midnight in Paris dessert tasting for the 2016 New York City Wine & Food Festival included a variety of visually inviting and whimsical yet tasty treats themed to the City of Love and Lights.  

The Parisian-themed desserts, served in the Prince George Ballroom on Saturday night, ranged from macaroons, to chocolate treats, pastries, and perfect combinations that could satisfy any sweet tooth. One of the desserts that stood out was the brioche ice cream from Bob Truitt of the Altamarea Group. This salty-sweet treat came with licorice syrup, crunchy chocolate crumbs, banana-brioche ice cream, and was finished with a light sprinkle of sea salt and a delicate, crispy, caramelized sheet of sugar.

The ballroom was lined with other flavorful desserts, such as the milk chocolate mango-stuffed verrine made with a light topping of pistachio sponge cake, milk chocolate creme, and a layered mango and coconut panna cotta presented by Michael Laiskonis from the Institute of Culinary Education. Another unforgettable dessert was the sophisticated but modern twist on the Push Pop from Sweets by Chloe presented by Richard Leach. The flavors for these individual pops were matcha coconut with matcha chocolate babka, caramel with banana bread, and chocolate with Chlostess cupcakes (a pleasant surprise!). Let's just say it was hard to just have only one. 

It was truly a night of sweet indulgence that ended with Ansel handing out balloons and bidding farewell to all. 


Ansel said it best, "NYCWFF is a place where people come to have fun, enjoy lots of great food and meet lots of talented chefs. It’s a place where people come together for something good."