Monday, September 17, 2007
Aurora restaurant welcomes new pastry chef
Stephen Noe previously worked at the Beverly Hills Hotel.
DALLAS — Stephen Noe has joined Aurora as Executive Pastry Chef. Known for making desserts as delicious as they are attractive, Noe's line-up of decadent delicacies includes cutting-edge culinary design and French trends, the perfect complement to chef-owner Avner Samuel's innovative take on French-American cuisine.
With 17 years of experience in pastry including three years at The Beverly Hills Hotel, Noe has worked from coast to coast, with a special touch in baked breads, puff pastries, petit fours and even wedding cakes. Now he comes to Dallas to create his newest masterpieces. What a perfect way to celebrate an occasion than with any of Noe's collection of sweets:
- Dégustation of Vitamin C: orange basil sorbet in tuiles de beurre breton with Meyer lemon panna cotta and ruby red pamplemousse en gelée and Key Lime in pâte sucrée, candied orange confit
- Chocolate framboise bombe on pâte sucrée with Tahitian Vanilla crème Anglaise, raspberry sauce, and butter tuile
- Banana filled with Amandes écrasées wrapped in Crispy Fillo, with caramel-spiced ice crème and mango coulee
Or have a bonne bouche of each of the desserts with the Dégustation of Desserts.
Recently recognized again with Wine Spectator's Award of Excellence for distinguished wines and champagnes, Aurora wine director Edwin Savaria is ready to pair the perfect digestif with its delectable desserts. Experience any of collection of sweets at Aurora for lunch (Thursday through Saturday) and dinner (Monday through Saturday).
Source: Aurora
