Mont Blanc

robuchon mont blanc

I don’t have a sweet tooth, but the mention of a Mont Blanc on a menu makes me salivate like a pavlovian dog.

This seasonal pastry only pops up in the fall and winter when chestnuts are readily available. Even then, it’s not commonly found in New York. I’ve sampled three different ones on my recent trip to Paris.

L’Atelier Joel Robuchon’s is a deconstructed version of the classic and runnier than usual. Flavored with kirsch, it’s a bit too sweet for me.

Au Bon Accueil Mont Blanc

Au Bon Accueil’s chestnut beehive is deceiving. It’s only a shell; inside it lurks the meringue and whipped cream.


Angelina’s consists of a crisp meringue bottom lathered with whipped cream then topped with oodles of pureed chestnut extruded out like spaghetti. For me, it’s the clear winner. It’s not cloying and there’s just enough chestnut cream to tide me over till next year.

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~ by Jaded Fork on January 7, 2009.

One Response to “Mont Blanc”

  1. Dear Jocelyn!
    Greetings again!
    I’ve always be intrigued why and when Mont-Blanc changed from a homey kids’ dessert to a cake!
    The original Mont-Blanc was a “mountain” of chestnut cream/Creme de marron topped by Creme Chantilly snow!

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