The title of World’s Best Pastry chef 2017, as ranked by The World’s 50 Best Restaurants, went to Dominique Ansel. A prestigious award that in previous years has fallen into the hands of internationally recognized professionals such as Pierre Hermé (2016), Albert Adrià (2015) and Jordi Roca (2014).
He jumped to worldwide popularity for being the inventor of the cronut in 2013, but his career goes much further as readers of So Good have had the opportunity to appreciate since 2009. In 2011, he opened Dominique Ansel Bakery in Soho in New York, the birthplace of his signature desserts and the cronut. In April of 2015 he inaugurated Dominique Ansel Kitchen in the West Village, a gastronomic space where more than 70% of the menu is served Instantly. A space where every afternoon, a small group of customers can enjoy a sit-down tasting menu entitled U.P. (Unlimited Possibilities) on the floor above the shop. The chef explained this concept in so good # 15: ‘It’s been five years since I’ve done a plated dessert. And our goal here was not just to focus on ingredients and flavors, but the emotion behind a dish. That’s where the idea of ’First’ comes from “.
2015 was also the year in which he inaugurated his first location abroad, in Tokyo, where he fuses classic French technique with modern New York style.
The latest has been his eponymous bakery, Dominique Ansel Bakery London, where you can try creations like the Cookie Shot, a warm chocolate chip cookie shaped like a shot glass and filled with ice-cold milk infused with Tahitian vanilla bean, or Frozen S’mores