dominiqueansel dominiqueansel

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dominiqueansel  Chef/Owner Dominique Ansel Bakery and @DominiqueAnselKitchen. What I eat and what I cook (not always what you think). 🇫🇷🇺🇸🇯🇵🇬🇧

Love is Proud. And so are we. Hope everyone is out today to support and celebrate the #LGBT community, our friends, our family. What a great day to be in NY. #nycpride2018

She always orders the more adventurist items, and I go for the basics. Spicy lemongrass pho for her; classic beef pho for me. We agree on the spring rolls.

Weekend Table #brunch at @189bydominiqueansel, where our dishes are served family style, like these DIY Lobster Rolls with tender tail and claw meat, confit lemon aioli, Old Bay and espelette spice, and homemade split top potato rolls. #189byDominiqueAnsel #WeekendTable #LosAngeles #TheGroveLA

Tristars #🍓 are here! These late summer harvest strawberries are small and tough. About the size of a thimble, they have strong berry flavor and will grow through the late summer to the fall.

An oldie, but a goodie. I remembered the first time I climbed up the stairs to find the “secret” yakitori spot. The many times since then that I have the delicious chicken oysters or pork belly covered with green onions and ponzu. Can’t believe it’s been close to a decade since I’ve been back.

A little Cookie Shot toast to the first day of summer. #Cheers #CookieShot #DominiqueAnselLA #happysummer (Regram from @mrcvfx)

Our desserts at @189byDominiqueAnsel are inspired by kitchen foundations and the lessons that young chefs learn along the way. Here’s our “Cross Section” dessert, inspired by that beautiful honeycomb crumb when you slice open a well-made croissant, made with honey poached rhubarb, levain mousse, flaky puff pastry, and brown butter levain ice cream. 🥐#189byDominiqueAnsel

3 years ago today, we took a chance and opened our very first shop overseas in Tokyo. It was always a dream of mine to one day be in Tokyo, and we didn’t know what to expect. But we tried the best that we could, built a beautiful shop and a team of incredibly hardworking chefs, and created what we call a “next generation bakery,” one that pushes forward with what pastry can be. Here’s a look back at those early days, with our pastry high above the city, our team giving well wishes to one another during our last family meal before opening, and day 1 when we opened our doors to more than 700 people that morning (the first of whom arrived at 9pm the night before). Thank you, Tokyo, for being a part of my dream and for traveling from near and far to visit us. And thank you to our Team @DABJapan for all of your heart and hard work. #Gambarimasu!

Brown Sugar DKA’s all day, everyday at @dominiqueanselkitchen . Tender and flaky layers on the inside with that rich molasses flavor, and a caramelized crunchy crust outside. #NationalKouignAmannDay (Regram from @pmelnick)

Honored to be invited by @metmuseum and @ottolenghi to create this modern interpretation of Versailles. Our cake has a hand-engineered contraption inside the swan so that its wings can flap in two different directions. #WhenInVersailles #FeastofVersailles

During these warmer days, croissants are at their most difficult. But our @dominiqueansellondon team does it justice. Our daily croissant cross section test. #🥐

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