因为骑Cronuts国际糕点的名声,Dominique Ansel has openedDominique Ansel Kitchenin New York, complete with a dessert-tasting menu upstairs, and taken his company across waters to London and Tokyo. But he’s so far limited his fondant influence in the United States to New York. That will change later this year, when Anselexpandsto Los Angeles with a branch ofDominique Ansel Bakeryand his first full-service restaurant.
The location(s) of the projects has not been revealed yet, but Ansel promises brunch, dinner, cocktails, events, and more than just sweets. He’ll be cooking undisclosed savory dishes — will he apply his trademark whimsical techniques to French toast and burgers? — as well as, fear not Instagrammers, his signature confections. This is certainly a big move for the chef, who is arguably thehardest-workingman in sugar.
