My dear friend Marko Gnann never fails to alert me to anything new in pastry in our town--and he is a discriminating critic! So when he told me about Bosie, a tea room minutes from my home, saying I sampled selflessly - purely for research. Pastry chef Damien Hergott was at Ladurée and Pierre Hermé in Paris before coming to NYC to work for David Bouley, I lost no time in running over for an exploratory visit. I just had to have the Ispahan pastry I had enjoyed years ago in Paris. This exquisitely crafted pastry is a rose macaroon filled with rose buttercream, lychee, and fresh raspberries. Was that a real drop of dew on the rose petal? No--it was a perfectly piped little dew drop of glucose syrup. I was enchanted. The packaging was as amazingly tasteful as what it contained--a beautiful design on the outside with four petals opening to a plain white interior so as not to compete with the pastry. I would not have thought to ask, but thorough Marko, ever the investigative reporter, unearthed that the name Bosie was the nickname Oscar Wilde gave to his lover. Don't you just love knowing this?! Check out the site and you will see a stunning choice of teas as well as lunch items and an intriguing array of pastries. I can't wait to try the Montebello: pistachio dacquoise, pistachio mousseline, raspberries--just up my alley!
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