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New Desserts at L’Auberge

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Pastries on a plate with nature background

It is always an exciting time at L’Auberge de Sedona when the culinary teams for Cress on Oak Creek and Etch Kitchen & Bar are designing a new menu.  The menus for this season are sure to impress!

Executive Chef and Food & Beverage Director Franck Desplechin took some time to explain the meaning and reasoning behind the addition of a certain dessert to the menu.

Story of the “Paris-Brest”…then Sedona

The original dessert was created in 1910 by a French pastry chef named Louis Durand, upon request from the organizer of a bicycle race between Paris and Brest (Brest is in Brittany where I come from). The dessert was shaped as a large ring representing bicycle wheels. The bicycle race eventually become what is known today as the “Tour de France” that takes place every summer throughout the country.

It was obvious that it had to be part of our menu with a little Sedona-ish twist by adding Pecans rather than praline and using our Desert Bee Pollen in it as well…sounds good?…well, it tastes even better!

Posted: April 14, 2018

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