Bonsoiree

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  1. dessert at blackbirdby Chelsea Rolander on 03/25/2010
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    . Sitting in front of us now was a favorite of Patrick Fahy's and many diners. This was described as milk chocolate cremeux with butternut squash, gingerbread, and horchata sherbert. With chocolate, butternut squash, and horchata being a few of my favorite things, I was hoping to not be disappointed. ||[]The dessert was very linear in design. A line of butternut squash caramel had been drawn across the center of the plate first. Patrick makes this caramel much like any caramel, but substitutes the cream for butternut squash puree. A perfectly molded square sat left of center with the quenelle of horchata sherbert on its right. The square was the cremeux, basically a super-creamy chocolate mousse, layered with a spiced mixture of gingerbread and butternut squash, molded, and then airbrushed with chocolate ganache to give it a rich deep color. Finishing the array of wintry colors, this dessert was garnished with crushed almonds, diced butternut squash, honey poached cranberries, and whole almonds. ||[]Everything was incredible, whether eaten together or separate. I could only describe the dish as a complete foodgasm. All flavors were complimentary of each other, and this dessert delivered all aspects Patrick Fahy promised to deliver.

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      Bonsoiree
      (312) 715-0708
      619 W Randolph St
      Chicago, IL 60661-2203
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