Pastry Chef Cristina Lee is at the helm of the sweet department at the casual, yet refined, Recette restaurant, on the corner of Greenwich and 12th Street in the West Village neighborhood of New York City. After receiving her training from the French Culinary Institute and working at Thomas Keller’s prestigious Per Se restaurant, you can now find her working alongside Chef Jesse Schenker who focuses on an American menu with Spanish flavors and French techniques at Recette.

After the beef carpaccio with burrata and porcini puree, or the braised rabbit with leeks and wild mushrooms, have been devoured by hungry guests, Cristina’s sweet creations follow shortly behind. Such delicacies include a deconstructed s’more with housemade graham cracker ice cream, toasted marshmallow, and a hot chocolate ganache.

Today, we’re here for the gluten-free dessert, which is fabricated in a meticulous and tasteful manner to provide a delectable end for our brothers and sisters who are on the constant hunt for gluten-free menus.

Pistachio Cake with crème brûlée cream, brandi cherry coulis, & rose ice cream.

Chocolate Molasses Gateaux: candied walnuts, vanilla anise ice cream, & prune coulis.

Citrus “Eton Mess”: lemon ice cream, pistachio dacquoise, nougat creme, pomegranate, & grapefruit.

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Recette
328 West 12th Street
New York, NY 10014