Medium 1568
Crème brûlée


"This classic dessert is so sick at this smart French bistro. I get so excited to crack that brûléed, bourbon-infused top layer and dig into the rich, creamy goodness."
"Peter Woolsey cooks savory with the best of them, but he has a pastry background, too. There’s something really refined about his desserts, the crème brûlée especially. It’s definitely a simple dish, but one of the best on his menu. Leave room for this, or don’t and eat it anyway."

Also at Bistrot la Minette