The signature dessert at Adour Alain Ducasse is this Baba au Rhum ($14). There are three components that come together at the table, all of which you'll want to keep for yourself. First the baba, a moist, cork-shaped yeast cake soaked in rum syrup. Baba is like a brioche, but even more buttery and rich. It arrives to the table perfectly split. Most decadent. Second, soft vanilla bean cream is spooned from a silver dish. The cream is barely whipped, just enough to hold shape and no more. More rum is poured tableside and then you are encouraged to devour. Dig in!
Adour Alain Ducasse
About the author: Originally from Honolulu, Kathy YL Chan blogs at Kathy YL Chan, where she chronicles her eats and travel adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.