Le Bernardin's "Egg"
Le Bernardin's "Egg"
Michael Laiskonis may have retired as pastry chef of Le Bernardin, but his legacy... or eggacy... lives on. Although never offered on a written menu, the secret egg dessert has still managed to develop a big following. The 3-bite pastry dish composed of milk chocolate crème brûlée, caramel custard foam, caramel sauce, and sea salt served inside an egg might be small, but has made a mark on the diners. Former first lady Laura Bush even asked for the recipe so she could have it on the menu for the White House Easter brunch.
Le Bernardin, 155 W. 51st Street
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