Yes, that's real gold leaf on top of eight of the most perfect raspberries you will find. The raspberries not only have to be perfect, but all eight also have to be the same size or else the arlette won't sit level and the pastry will lean to one side.
Plating a desert as delicate as this is a special skill that can only be learned through practice. Once the bottom two arlette layers come out of the freezer with the sorbet between them, the clock starts ticking.
Here's the complete list of components: layers of arlette, lemon sorbet, fresh raspberries, raspberry sauce, lemon zest confit, sugar decor, gold leaf
Mid-June in NYC means fresh strawberries and Mr. Wurtz uses them to their full effect in this very colorful dessert. Crunchy bits of meringue and strawberry gelee elevate the dish even more.
The plate also contains almond crumble, fresh strawberries, strawberry gelee, strawberry sorbet, basil ice cream, basil sauce, micro basil, and meringue.
At this level of fine dining, guests expect something special. In this case, that means a white chocolate semifreddo with a white chocolate decorative cutout and cherry gelee. These are all specialty components with a high degree of difficulty that are added to the dish to increase the "wow-factor".
The final dish is composed of pistachio biscuit, white chocolate semifreddo, pistachio crumble, toasted pistachios, pistachio ice cream, cherry gelee, fresh cherries, white chocolate decor, pitted cherry with stem, nd silver leaf.
Milk Chocolate Bar
In order to pipe milk chocolate cremeux with this kind of precision, you need to learn from the best. Wurtz says Daniel's Sandro Micheli is his mentor and biggest influence
The dish includes a chocolate sable topped with caramel parfait, chocolate cremeux, milk chocolate rice krispies, milk chocolate leaf decor, and gold leaf, with caramel ice cream on the side.
This souffle offers a powerful trio of apricot flavors for your palate. The apricot souffle base is paired with lady fingers soaked in sweet apricot brandy syrup, apricot jam, roasted apricots, and almond ice cream.
Chocolate Stove Cake
Jacques Torres, who was Executive Pastry Chef at Le Cirque in 1991, created the Stove Cake after initially building a full-size stove cake for then New York Times food columnist Pierre Franey’s 70th birthday party. The cake features an actual desserts, such as a tiramisu, inside the stove. The pots on top have different syrups in them and the stove itself is made from different types of dark chocolate.
Chocolates with "Jewelry Box" Box
Every female guest who has dinner in the main dining room at Le Cirque leaves with this beautiful "jewelry box" with two individual chocolates.