Orsay hits the Sweet Spot – 3/26/16

Orsay continues to prove why it’s the best restaurant in Jacksonville.

Best cocktails, best brunch, best restaurant to impress a date, best happy hour, and one category you may not know about: DESSERT. Pastry chef, Michael Bump, is a mad scientist when it comes to creating monster desserts.

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All pictures were taken by Kristen Penoyer , except for the macaron pic
Check out her photos at www.kristenpenoyer.com
Follow her on Instagram @kristen.penoyer

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Orsay’s Popcorn Ice Cream

A couple of years ago, I tried the Salted Caramel Popcorn Ice Cream and it changed my life. I think about it every time I go to Orsay and they’ll occasionally run it as a special. It’s one the most unique flavors you’ll ever taste; it tastes like popcorn with an exclamation point. (They should consider  serving it at a movie theatre!) It’s made using a Pacojet. What is a Pacojet? In a nutshell, a Pacojet is a $4,000 ice cream machine that is used by all the best restaurants around the world. It lets you make ice cream out of anything and really fast. I was told they made a mousse out of a whole burrito one time and it was amazing. With that being said, they made one with corn dogs and let’s just say they’re better off at the fair. The ice cream was so good that Pacojet featured Michael Bump’s recipe on their website.

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Orsay’s Dessert Tower is the best $20 you will ever spend.

I’ve ordered this tower on three separate occasions in the last couple of weeks. Each time we split it four ways ($5 each for four people.) Macaron, Wonut, and Creme Brûlée flavors change everyday.

The tiers shown above include:

MACARONS: Thai cinnamon spice
WONUT : Salted caramel

CANELÈ: 18th century pastry, tender custard caramelized crust
KEYLIME TART: Coconut crust, chantilly cream, citrus caviar
MANJARI CARAMEL TART: 64% chocolate, caramel, Bull’s Bay sea salt
CHOCOLATE ECLAIR:Chocolate custard, chocolate glaze
CRÈME BRÛLÉE: Vanilla saffron

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Fruity Pebble Macarons from Gastrofest 2016

Macaron flavors vary from banana’s foster to my favorite fruity pebbles.

Wonut flavors vary from salted caramel to smore’s. I’ve made a custom wonut before with Luxardo cherries and my friend went hard and threw some foie gras on it. Creme Brûlée flavors vary from coffee to my favorite raspberry.

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Speaking of towers, Orsay did this special Dessert and Seafood tower for my birthday. Thanks, Jon


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Orsay is currently working a new dessert menu that debuts at Orsay and Black Sheep in about a month and I can’t wait. Get over there now before the new menu comes!

-Tell them Nate sent you.

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