Pomme Palais in the New York Palace Hotel

 I had the wonderful pleasure this past Wednesday of attending a tasting at Pomme Palais in the New York Palace hotel. For anyone who is a fan of desserts and art, this totally fills both needs. This was my first time visiting, and it will not be my last. There are savory selections served here as well as sweets. 

Above is the Opera Cake: Layered cake of coffee, chocolate, and almond flavors. $42

The lovely design is by Jeffrey Beers, and is very cheery and inviting upon arrival. 

Charlotte Cake: (6 slices) with fruit, apricot, raspberry, passion yogurt mousse and lady fingers. This cake can have a mousse filling with any fruit the customer prefers. $42 

Chocolate Fleur d'Automne: Chocolate flower on top of cake with almond meringue and chocolate mousse. $42 

I knew you would not get enough of this chocolate cake with just one photo. It was the most intense chocolate cake I ever tasted. Happy Happy!!  

Macaron Cake: Almond vanilla sponge cake layered with chocolate mousse, coated with dark chocolate and decorated with macarons for playful color and texture. 

My favorite of all the cakes. I loved the design, the inside with almond vanilla sponge cake layered with chocolate mousse, made my head spin. It was a-mazing!! 

Orange Crème Brûlée Cheesecake: A creative twist on the classic cheesecake and flan. 

Tart au Pomme: Puff pastry with thin slices of apple, pastry cream, topped with sugar. $42 

This tarte was so wonderful and simple. The apples melted in your mouth, and then you had that crunch from the puff pastry underneath. 

Lemon Eggceptional Cake: Layers of sponge cake, lemon curd, French meringue, topped with white chocolate lemon eggceptionals. $42 

A fig and marzipan tart from the display case was a work of art  

These are cocoa dusted grapes in a pastry crust. I told you this place was pretty a-mazing!  

Saint Honoré Cake from the display case  

Michel's Snowman: White meringue Snowman wrapped up with a sugar scarf and marzipan-chocolate hat, and protected from the elements in a see-thru container. He carries a rosemary stalk “tree” and includes raspberry sauce. A colorful gift tag has playful instructions drawn by Michel, illustrating how to rim your plate with whipped cream, fill the snowman with ice cream, and serve. Makes a perfect hostess gift or DIY activity for kids. $20, sized for two.

In the holiday spirit of giving thanks and taking care of one another, $2 from each purchase will be donated to St. Jude Children’s Research Hospital.

We felt really bad busting him open, he was just soo cute but he tasted even better! This is such a great item to take home and have for your holiday table of desserts!  

Everything here is presented in such a beautiful way. I was very impressed on my first visit. 

We were able to go home with these lovely chocolates as well. I was able to take some cakes home, but due to my ride home, it wasn't an option. This event was wonderful, and I thank Pomme Palais for the invitation. I am going to be back to try the crab cakes on brioche roll that was talking to me while I was there! This is such a lovely place for breakfast, lunch, a light dinner or just a quick bite in between shopping. There are many options that are awaiting for you at this fabulous place!! 

Pomme Palais

30 East 51st Street

Between Madison and Park Avenues

New York, NY 10022

212-303-7755

Michel Richard exemplifies the art of cuisine and a love of his profession. Born in Brittany, and raised in the French tradition of culinary apprenticeships, Michel originally came to America with his mentor Gaston Lenotre to open a pastry shop in 1974.
Michel is credited with pioneering French/California cuisine before making his move to Washington, D.C., where Michel Richard Citronelle became his flagship restaurant, and Michel earned the James Beard Foundation Award for Outstanding Chef of the Year. In 2007 the original Central Michel Richard opened in Washington to rave reviews, winning the James Beard Foundation Award for Best New Restaurant.
Following the opening of Pomme Palais at The New York Palace, Michel will also open Villard Michel Richard, the premiere restaurant at the hotel.
Richard's creativity can be seen in the most prestigious culinary publications, and his restaurants hold top honors in the best American dining guides. Michel has also published three books, regularly appears at charitable events and food & wine festivals across the country, designs menus for the National Gallery of Art, and features dishes onboard Amtrak’s Acela First Class service.

Today's Words of Wisdom: There are four basic food groups:  milk chocolate, dark chocolate, white chocolate, and chocolate truffles.  ~Author Unknown

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