Creative Director and Executive Pastry Chef Gabriel Mitchell, the driving force behind
MAISON MITCHELL, proudly presents his confections, collectively known as "The Ladies".
Plated desserts as well as pastries, chocolates, confitures, ice cream, tarts, cakes, macarons -- just about anything made with real sugar.
An Evening of Dessert
with Spoondate. Sept. 2011
MAISON MITCHELL partners with you to create unforgettable pastry experiences: Dessert Tasting, Soufflé 101, Tart Doughs.
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Marcia Gagliardi, Tablehopper, 9 Februaruy 2010: Cupid Came Early
"...A pastry chef whom I met while he was at Chez Papa and Baraka, Gabriel Mitchell, has just launched his own online pastry shop, ~MAISON MITCHELL~. His first creation for Valentines Day is Azteca, a sultry and dark chocolate truffle that weaves in the flavors of Ceylon cinnamon and smoky pasilla chile. In a word, meow. (I can see why he won a competition before with this recipe.) The $25 box decadently comes with about 40 pieces, so you can share them with your sweetie. You can order the truffles online (in-person delivery is free to San Francisco residents) or have them mailed if youre not in SF. Limited quantities are also available at AREA in North Beach, MAC in Hayes Valley, and at Arjan flowers in Oakland, which is where Mitchell will be making an appearance on Sunday from 9am-7:30pm.
Mitchell was most recently the executive pastry chef at Zinnia, and his background also includes working for Jacques Torres at Le Cirque 2000, Johnny Iuzzini at Restaurant Daniel, and in Paris at Pierre Hermé. As he puts it, he's the Sugar Pimp, and all of his creations are his "Ladies", whether its Chloe, an upcoming champagne truffle, or Tam-Tam, the soon-to-be-released chocolate tart with gold leaf (indeed). (Fortunately he has the sartorial sense and baking skills to pull this sugar pimp thing off.)"
READ ENTIRE ARTICLE: http://www.tablehopper.com/chatterbox/cupid-came-early/
Dani Friedland, Plate Magazine, May-June 2011: Heaven-scent
"...Mitchell uses a less well-known component of chocolate in his Black Velveteen: cocoa fruit. The pureed pulp of the cocoa pod, Mitchell says , has no chocolate flavor; instead, it's very floral, almost lychee-like. "it's rich, it's velvety, it's kind of earthy and decandent,"...
READ ENTIRE ARTICLE: http://www.plateonline.com
Editors' Pick, The San Francisco Bay Gaurdian 37th Annual "Best of the Bay" Awards
" ...provides the chance to nosh on cocoa nib nougatine and buttermilk bubbles (no stale croissants here)...the payoff is oh-so-sweet. So while working forever, we'll happily gorge on a rotating dessert menu full of high quality ingredients and imaginative concoctions (think beet fluid gel...
READ ENTIRE ARTICLE: http://sfgb.com
