Episode 10048:Le Bernardin’s Michael Laiskonis is the Bombe

June 8, 2010 8:00 am

This episode is filed under:

Le Bernardin‘s pastry Chef Michael Laiskonis has a modern, surgically precise elegance to his style that doesn’t get the credit it deserves. (Nor do enough people read his brilliant, eloquent blog.) Anyway, he showed me how it’s done at the Le B kitchen.

6 Responses to “Le Bernardin’s Michael Laiskonis is the Bombe”

I first saw Jose Andres use Alginate to create clementine spheres on Made in Spain. How does it taste? This looks awesome. I read you Time article about Medium Raw today. I am picking up my copy after work.

best pastry chef in the world, are you kidding us.. not even one of the best in NYC.
spherification is about 12 years old now and on its way out now.


Mine too.

straight from the pastry kitchen at Chez Whitey….JMore! Let’s have a hand!

I would like to know who JMore thinks is a better pastry chef so I can try the restaurant next time. The dessert I recently had at Le Bernardin was definitely one of the best desserts I have ever eaten (for my taste). I don’t care if spherification is on its way out. The dessert was beautiful and modern and delicious.

Leave a comment