Pâtisserie perfection

After a few years drawing raves for his work at Vancouver’s Four Seasons Hotel, German born, fourth-generation patisserie Thomas Haas joined Daniel Boulud’s flagship New York restaurant in 1998. Haas quickly gathered notices and awards. He explained to the New York Times, ”I’m not superconservative, but I strongly believe in classics.” In 2005, Thomas HaasContinue reading “Pâtisserie perfection”