About the Chef
JAMES BEARD AWARD- WINNING PASTRY CHEF, DOMINIQUE ANSEL HAS SHAKEN UP THE PASTRY WORLD WITH INNOVATION AND CREATIVITY AT THE HEART OF HIS WORK.
One of the industry’s most prolific pastry chefs, Chef Dominique is responsible for creating some of the most celebrated treats in the world, including the Cronut® pastry (named one of the Best Inventions by TIME magazine in 2013), Cookie Shot, Frozen S’more, Blossoming Hot Chocolate, and more.
He is the chef/owner of Dominique Ansel Bakery and Dominique Ansel Workshop in New York, and also has two locations in Las Vegas.
He was named “World’s Best Pastry Chef” by the World’s 50 Best Awards and has received two James Beard as Best Pastry Chef in the country as well as for his MasterCass. He is also the recipient of the Ordre Du Mérite Agricole, France’s second highest honor.
To his two kids, Celian and Elise, he’s simply known as Papa.
A Day in the Life of Papa @papadamournyc
THE SCALLION BASIL BLOSSOM. Next on the menu at @papadamournyc, opening next Thursday, May 22nd. I’ve always loved the streetside scallion pancake stalls throughout Taiwan, and the secret to getting that airy flaky texture is a final fluff and crunch to aerate the layers. For our version, a brioche center is stuffed with fresh scallions and a Thai basil pine nut pesto, surrounded by flaky laminated brioche petals to peel away and fluff up before eating. Served warm, so satisfying, so good. See you all on opening day, Thursday 5/22 at 8AM at 64 University.
THE HOT DOG STICKY RICE SPIRAL: another new item from our @papadamournyc menu (opening in just a few weeks here in NYC). Starch on starch is something that works really well in pastry, and this is no exception. When I first started dating my wife, she made me pan-seared Kurobuta pork sausage with a fried egg and dark soy sauce on top of rice. To this day, it’s still one of my go-to late-night meals or morning breakfasts, and now it’s something our family enjoys together too. For Papa d’Amour, our version is a laminated brioche spiral with a center of shallot oil-sautéed sticky rice with shiitake mushrooms and scallions, topped with seared Kurobuta sausage, honey soy glaze, and a sprinkle of furikake and nori. Served warm, with flaky and chewy textures throughout - it makes me feel right at home. See you all soon at 64 University Place…just a few weeks to go. #papadamournyc
THE TARO LACE BATTER MOCHI DONUT. Meet the first pastry on our new @papadamournyc menu, opening in few weeks here in NYC. I’ve always been fascinated by dim sum traditions and my favorite is always the taro puff. Our version will be a donut with a center of chewy soft vanilla mochi and strawberry guava jam, surrounded by creamy taro. There’s a special technique to achieving those flaky crispy layers that shatter with each bite (a few chef friends of mine with Chinese restaurants in the city told me it’s too much work and not to even attempt it) - but I was up for the challenge. All at once creamy, crispy, chewy, and flaky - I can’t wait for you all to try it soon at 64 University Place. Stay tuned for more menu reveals, and we’ll be announcing our opening date soon. #papadamournyc
Papa d’Amour, a new concept by chef @dominiqueansel, launches this April 2025 at 64 University Place (btw 10th & 11th Street) here in NYC. We can’t wait to share more with you all. Check back for updates soon!
