Lemon tarte meringuée
At Cenadou Bistrot, which opened last month in North Salem, N.Y., pastry chef Andy Chorda, makes a reimagined version of a classic French lemon tarte.
He makes a classic Breton sablé cookie and tops it with equally classic lemon curd. Then he takes five lemon supremes (lemon segments with the white skin removed) that have been refrigerated in a light sugar syrup for four days and arranges them on top of the curd along with candied lemon peel and three micro-basil leaves.
Next come sticks of baked Swiss meringue and a quenelle of basil sorbet made by using a Pacojet to freeze simple syrup, lemon juice, basil leaves and sorbet stabilizer.
Price: $16