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Watch: Breaking Down and Rebuilding a Coconut for a Michelin-Starred Dessert

Sugar Coated investigates how Le Bernadin’s executive pastry chef Thomas Raquel crafts a pastry showstopper

Welcome back to Sugar Coated, Eater’s video series for dessert lovers hosted by New York pastry chef, Rebecca DeAngelis.

Rebecca DeAngelis was the pastry chef at New York City’s Babbo for 11 years, a post that today DeAngelis confidently claims she only would have left for a job at Le Bernardin — Eric Ripert’s three-Michelin-star French, seafood-centric restaurant. For the better part of the last five years however, the role of pastry chef at Le Bernardin has been held by Thomas Raquel, a vet of Chicago’s renowned L20.

To go along with iconic dishes from Ripert, Raquel has made a name for himself with a pastry program where each dish is known to highlight a single ingredient like citrus, coffee, apple, or hazelnut. In Raquel’s meticulous coconut dessert the chef deconstructs a coconut and rebuilds it as coconut mousse, coconut granita, a piña colada sauce, and coconut cake that’s all paired with roasted pineapple and candied passionfruit.

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