Opening Date: September 18, 2013
I have the utmost pleasure today to take part in a tasting at this wonderful new pastry shop located in the spectacular New York Palace Hotel. Be sure to follow me on Instagram for some photos and I will be having another post with my original photos of Pomme Palais!! Here is some information on the place for you:
A shop full of delights from Master Pastry Chef Michel Richard, Pomme Palais is Michel’s next generation of patisserie, serving whimsical treats including chocolates, sweets, grab-n-go breakfast, lunch, and light-entrees.
Specialty Holiday Cakes:
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.
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
Lemon Eggceptional Cake: Layers of sponge cake, lemon curd, French meringue, topped with white chocolate lemon eggceptionals. $42
Tart au Pomme: Puff pastry with thin slices of apple, pastry cream, topped with sugar. $42
Orange Crème Brûlée Cheesecake: A creative twist on the classic cheesecake and flan.
Chocolate Fleur d'Automne: Chocolate flower on top of cake with almond meringue and chocolate mousse. $42
Opera Cake: Layered cake of coffee, chocolate, and almond flavors. $42
Macaron Cake: Almond vanilla sponge cake layered with chocolate mousse, coated with dark chocolate and decorated with macarons for playful color and texture.
Restaurant Design: The elegant design of the patisserie is by Jeffrey Beers; the shops bold color palette translates to the pastry bags and boxes, lunches and cakes that customers will take away.
Seats: 18 seats
Services & Hours: Seven days a week, 6:30am – 8pm
Michel Richard: 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.
30 East 51st Street
Between Madison and Park Avenues
New York, NY 10022
212-303-7755
Today's Words of Wisdom: Seize the moment. Remember all those women on the Titanic who waved off the dessert cart. ~Erma Bombeck
