Desserts can make or break a meal, and in some cases are the meal. Angela, our Executive Pastry Chef took some time to sit with me and talk about a new dessert on the menu. She, not unlike the rest of our kitchen staff, takes a lot of time and effort choosing what goes on the menu. From the Campfire Sundae to the newest Pluot Vol-Au-Vents, Angela is top notch.
We started with a small history lesson. Chef Marie-Antoine Careme of France is credited with the creation of this pastry in the 18th century. Usually used for savory dishes, this puff pastry can be filled with many things and Angela has chosen to fill it with delicious chevre cheese. This is a goat cheese, keeping with the tradition of savory while pairing it with the seasons end of stone fruit and basil. When looking through our dessert menu, you will find Angela likes to keep things from straying too sweet. Our version of this Pluot Vol-Au-Vent is served with a basil anglaise and plum compote. Angela has found that basil and stone fruit pair well together, and with the stone fruit season coming to an end thought this was the perfect way to celebrate it. Making the dish a more delicate version of the traditional, we have found it to be the perfect ending to any meal here at Waterbar.
From beginning to end this dessert is something to behold. The foundation of basil anglaise, plum jam, pluot slices and puff pastry vol-au-vents. Vent(s), because we have three. Next we have the sweet chevre that's added to the top of the puff pastry. Then, the micro basil is placed perfectly while the finishing touch of chevre snow completes the dish. Prefection. No joke.