Five Classic French Desserts That May Earn Chefs Stars from Adam Platt

A rebuttal of the New York Magazine restaurant critic's complaints about the state of desserts in New York City restaurants


Does it get any more classic than this French dessert? Just don't bump into the stove or slam the oven door when they're in cooking.

Poire Belle Hélène

Does it get more classic than Escoffier? Pears poached in syrup. Take that, îles flottantes!

Gâteau St. Honoré

A dessert named for the French patron saint of bakers and pastry chefs. Time for a comeback?


Shaped like a wheel, and created to honor the Paris–Brest race in late 19th century, keep a-Paris–Brest of the times. (Sorry.)

Geateau Opera

Layers of coffee-soaked almond sponge cake layered with buttercream and ganache.