Former White House pastry chef comes to Dallas to celebrate 10th anniversary of Mercury Grill

by Teresa Gubbins

He made dessert for a six-course dinner presented by Chris Ward.

Roland Mesnier, who served as White House pastry chef for 27 years, came to Dallas this week to help chef-owner Chris Ward celebrate the 10-year anniversary of Mercury Grill.

Mesnier has written three cookbooks, including his most recent, 2007's All the Presidents' Pastries: Twenty-Five Years in the White House, which he proudly crowed had endorsements from five First Wives.

On Wednesday, Ward hosted a dessert/tea party for Mesnier, who shared behind-the-scenes tales of his years in the White House. (Hillary Clinton's favorite dessert: mocha cake.) Among those in attendance were Darren McGrady, former pastry chef to Princess Diana.

On Thursday, Ward hosted a six-course 10th-anniversary dinner at the Mercury, with Mesnier providing the pastry course, and Robin Lail of Lail Vineyards in Napa providing wine, as follows:

First Course: Olive Oil Poached Halibut with Pan Seared Foie Gras and Mango Vinaigrette

Second Course: Pan Seared Colorado Lamb Chop with Goat Cheese and Ricotta Cheese Ravioli

Third Course: Blue Marlin Tataki with Seven Pepper Sauce

Fourth Course: Sorbet of Choice

Fifth Course: Porcini Crusted Tournedo and 48-Hour Braised Short Rib with Pommes Anna & Vegetable Medley

Dessert Course: Chef Roland Mesnier's "Trio of White House" desserts

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