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Michael Laiskonis on Eggs and Intensity

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Here now, part two of Eater's collaboration with our friends at tech blog Gizmodo. Our offering to their Taste Test 2.0 week, here's a video exploring the science and technology employed by Michael Laiskonis, the Executive Pastry Chef at Eric Ripert's New York City restaurant Le Bernardin.

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Although Johnny Iuzzini occupies the role of Greaser Bad-Ass Pastry Chef in the public imagination, Michael Laiskonis is the less-public real thing. Laiskonis, Detroit-born, Brylcreemed, and movie-star handsome, is the Executive Pastry Chef at Le Bernardin, maybe the most plum gig in the country. Past the big kitchen, Laiskonis has carved out a niche for himself, a cold marble counter to call home.

Unlike Iuzzini, Laiskonis is most often found in the kitchen where he works from noon to midnight. "When I came to New York I thought, great, I'm in the cultural center of the world," he says, "But I don't think I've seen a movie since I got here." Recently I stopped by the kitchen for a lesson on how to make the famous "Egg" — a milk chocolate pots de crème with crème anglaise foam, inside an eggshell — perhaps the most well-known off-menu dessert in the city.

Video: Michael Laiskonis' Egg


See part one in this series: The Mast Brothers on How Artisanal Chocolate Gets Made.

· The Egg Recipe [Michael Laiskonis' Blog]
· All Le Bernardin Coverage on Eater [-E-]
· All Michael Laiskonis Coverage on Eater [-E-]

Le Bernardin

787 7th Ave NYC, NY 10019

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