Last week at a preview tasting for the soon-to-open GASPAR BRASSERIE (it’s opening on Thursday May 22nd!), I was very surprised to suddenly see pastry chef Chucky Dugo come out of the kitchen to tell us about the stunning dessert courses. It ends up that after many years (and two stints) as the executive pastry chef for the Slanted Door Group (since 2008), he has left that position to become the executive pastry chef at Gaspar. His future role with the Bon Repas Restaurants group—which includes Gitane, Café Claude, and Claudine—will be revealed after the Gaspar opening, which is his primary focus right now.
The desserts we tasted included a gorgeous Paris-Brest and le fraisier pour deux, a strawberry and pistachio cake with pistachio mousseline and toasted financier (exquisite!). I know a new restaurant where I’ll be saving room for dessert.
We’ll have more details on the restaurant, menus, and pics next week! 185 Sutter St. at Kearny.
Chucky Dugo’s dreamy fraisier pour deux. Photo: © tablehopper.com.
