Friday, January 10, 2014

Bagatelle LA is Getting New Desserts.

Executive Chef Robert Liberato of Bagatelle LA is a talented man. He works out of a kitchen that is a fraction of the size most chefs of his position do. What he gets out of it is truly amazing. The vegan risotto with butternut squash is one of the best vegan things someone has ever tricked me into eating that's vegan. But I am here to talk about desserts.  Chef Robert is about to change the dessert menu at Bagatelle LA in a very good way. EASC was able to preview the new dishes. One is a carmel beignet plate with Crème Fraîche ice cream. The other is a chocolate mousse topped with berries, cream, and a macron. The beignets are not traditional at all but were amazing. In the top three donuts I have ever had. Ever better mixed with the ice cream. These need to be eaten hot. The chocolate mousse was beautiful and I liked that  Chef Robert makes them himself in a variety of flavors. If you like berries and chocolate you should love this. These new dishes hit the menu next week.


chocolate mousse topped with berries, cream, and a macron

 carmel beignet plate with Crème Fraîche ice cream
Executive Chef Robert Liberato

Dining room.