Hester Street Café at New Museum
To coincide with the opening of its Chris Burden exhibition earlier this month, New York's New Museum unveiled a new eatery operated by its neighbour, Hester Street Fair. The Saturday market, which has brought together small-production food businesses since 2010, roped in its producers to devise the ultimate museum menu. From gourmet sandwiches by Duck’s Eatery and Intelligentsia coffee to cold pressed juices from Juisi and ice cream sandwiches by Melt Bakery, Hester Street Café has set a new benchmark in museum eating. The real treat lies in the café’s rotating selection of petit fours that relate to each new exhibition. In Chris Burden’s case, this means golden candy floss by Handsome Dan’s and mini chocolate versions of Burden’s one-tonne blocks by Café Grumpy. Grumpy also created a one-off gingerbread model of SANAA’s iconic building. Sadly, it’s not available for purchase, but visitors can opt for an equally delicious 2D version instead. Photography: Benoit Pailley. Courtesy of New Museum
235 Bowery, New York, USA; Tel: 1.212 219 1222, www.newmuseum.org
Writer: Pei-Ru Keh
Ballance by Front
Maison Pierre Marcolini in London
Back in 1995, Belgian chocolatier Pierre Marcolini was honoured with the title World Pastry Champion just as he was opening his first store in Brussels. And he’s still got it. This month he's added a new boutique in London’s Selfridges to his retail portfolio, which stretches from Paris to Kuwait, and rebranded the entire operation Maison Pierre Marcolini. The Selfridges concession, designed by Parisian group BETC, features colourful revolving carousels displaying the full spectrum of Marcolini’s signature chocolates. Their exotic ingredients include pink peppercorns from Morocco and cinnamon from Sri Lanka in addition to raw cocoa beans worked into confections like the famous carrés (single estate chocolate squares), palets fins and macarons in pearlescent colours. Each season will see artful additions, like the upcoming Christmas Bauble, a 17cm gold-leaf ball filled with 42 pralines, and the almond praline, hazelnut and puffed-rice Christmas tree. We're holding out for the rather surreal headless Santa.
Siegenthaler & Co designs for Masa
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