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" ... And the desserts? I’ve visited the top patisseries in Paris, where pastries are displayed in glass cases like Cartier jewels – and the same holds true at Le Blanc. Dessert is not some mere slice of pie on a plate. Each dessert is a work of art, perhaps too beautiful to eat, containing extraordinary flourishes such as 24K edible gold leaf, or miniature handcrafted white daisies. A typical dessert menu includes, for example, gianduja tarts, pina colada eclairs, carrot cake verrine, chocolate/banana verrine, goat’s cheesecake, along with other sleek swirls and rectangles of sweet delight. Just looking at the daily dessert display was loads of fun – but factor in the taste of these miniature Michelangelo-worthy creations – and now you’re talking. I conducted an interview with the resort’s pastry chef, Gonzalo Ponce Munoz, and he described the superior attention to detail that goes into the desserts. And if that wasn’t enough, the resort has its own patisserie – Kakau – where you can order even more gorgeous goodies – and yes, this is all complimentary and included in your room rate. There were macarons – even those flavored like rose petals– and truffles, such as mole and Mojito. “Each one is handpainted with a paintbrush, and we make 300 per day,” Chef Munoz told me. ... "
" ... “Part of living in New York City is leaving New York City,” Weller says of her determination to explore the French countryside rather than taste her way through more metropolitan areas with chic patisseries. ... "