New Pastry Chef!
We are happy to announce the newest member of our team:
Pastry Chef Serge Torres! Chef Torres has been hard at work in our kitchen practicing the sugar arts: chocolates, cakes, ice creams, petit fours, and every kind of delectable pastry you could imagine. The last few months have been a flurry of financiers, macarons, canel
és, whimsical fruit tarts, and chocolate truffles; he's made our menu that much sweeter...
Born and raised in Bandol (the region in Southern France famous for bold red wine), his earliest memories are in the kitchen, assisting his mother--a chef-- with her recipes. After a decade making pastries, chocolates, and ice creams in his home town, he left to bake in Paris, and then moved to New York City in 1993 where he joined the pastry team of the famed Le Cirque kitchen.
At Le Cirque, Chef Torres worked alongside his cousin, Jacques Torres (yes, the same Jacques Torres of the chocolate wonderland in Manhattan!). Chef Torres now brings some of his family's chocolate magic to Charlottesville, along with a healthy dose of classic French pastry techniques.
Alas, the only downside to having Chef Torres on the team is that we've all gained a pound or two since he started. Even the strongest-willed on the Fleurie staff cannot resist the delightful treats to be found in the pastry fridge! If you have a sweet tooth, stop by to try our new desserts. At your request, we'd be happy to arrange a dessert tasting menu, or a cake for a special occasion...
Here are a few of Chef Torres' sweet creations:
Chocolate Cake, Red Pepper-Raspberry Sorbet
Chocolate Pear Belle
ne, Saffron Honey
Chocolate Cake, Strawberry Custard, Opera Cakes, Macarons, Brittany Cakes, Lemon Chiboust
e Bite with Balsamic Strawberry