Palm Beach Daily News - - TODAY -

Also sure to please: Sant Am­broeus’ St. Honoré cake, which, named af­ter the pa­tron saint of bak­ers and pas­try chefs, fea­tures puff pas­try, páte à choux, pas­try cream, whipped cream and more.

“In­tro­duc­ing our Palm Beach guests to some of the sweets that I ex­pe­ri­enced as a child is al­ways fun for me,” said Sant Am­broeus’ ex­ec­u­tive chef Marco Bar­bisotti. “Easter is one of my fa­vorite times to show­case the tra­di­tions and fla­vors of Italy along­side the fresh in­gre­di­ents found here in Florida.”

Renato’s, 87 Via Mizner, is set to serve on Easter a tra­di­tional dessert revered in Italy: pastiera napo­le­tana, a cre­ation slightly sim­i­lar to Amer­i­can cheese­cake.

With a mild per­fume and taste of orange

— and an over­all fla­vor-and-tex­ture pro­file fans have called “ad­dic­tive” — pastiera napo­le­tana with var­i­ous in­gre­di­ents in­clud­ing ri­cotta and orange will be fea­tured among dessert selections on Renato’s spe­cial lunch and din­ner Easter menus Sun­day.

Else­where on the is­land, Café L’Europe, among other places, will of­fer on Easter some­what of a rar­ity in restau­rants to­day: the dessert souf­flé, which by its very del­i­cate na­ture cap­tures a cer­tain sense of drama.

Café L’Europe, 331 S. County Road, will fea­ture made-to-or­der choco­late souf­flés, which should be re­quested when your en­trée or­der is placed.

Choco­late souf­flés will be among the desserts Café L’Europe of­fers Sun­day as part of a spe­cial a la carte Easter din­ner menu.

“Our souf­flés lit­er­ally ‘rise’ to any oc­ca­sion, es­pe­cially on Easter, when ev­ery­thing feels light and fresh,” said Bruce Strick­land, Café L’Europe’s gen­eral man­ager. “Choco­late souf­flés are a way to treat your­self no mat­ter what your age.”

And we all de­serve a spe­cial treat.”

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