by Tiffany Maleshefski
We’ve already described the holiday offerings at the bar and lounge at the Four Seasons Hotel San Francisco. But the hotel’s new pastry chef Jeffrey Wurtz may have you postponing your resolutions to get healthy and eat right. The recent addition to the team, who has worked with Daniel Boulud, Alain Ducasse and Joël Robuchon, has brought with him an upscale, sophisticated dessert menu that is now in step with Seasons‘ highbrow dinner menu. Try a brioche crouton plated with caramelized apple and melon sorbet.
Wurtz also has a penchant for gold leaf, and the fancy accoutrement is seen in almost every dish he sends out. Here it is with a refreshing and light raspberry sorbet served with elegant house-made chocolate tiles (and more comforting chocolate crunchies underneath).
Keeping the holidays alive, Wurtz has redefined the time-honored Bûche de Noël (reflecting his training in and passion for French desserts) by replacing the recognizable sponge cake with chocolate mousse, with layers of raspberry compote, feuilletine that adds much-welcomed crunch, a very subtle amount of almond-chocolate cake, and a dark chocolate glaze. He then decks out the traditional log with lots of gold leaf and marzipan.
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You can click on each photo to enlarge to see dishes from The Seasons’ restaurant menu.