House-made Desserts that Transport You to the South of FranceColumns Jus' Desserts
July 28, 2013
Story By: Nicole Kato | Photos by: Rachel Breit
Brasserie Du Vin does French cuisine right, and it’s no different when it comes to desserts. The establishment’s pastry chef, Lisa Simulinas, serves up amazing desserts that satisfy not only your tummy but also your wallet.
Chocolate Souffle ($10; $13, ala mode) is made with 55 percent cacao chocolate along with creme anglaise. Make sure you order this dessert ahead of time, as it requires about 20 minutes to prepare.
“The souffle is very traditional, a very classic French dessert,” explains Simulinas. “It is a very sensitive dessert. It’s very airy, very delicate. It’s very good after a steak.”
The Devil’s Food Cake ($7) is Simulinas’ “baby” and is served with burnt caramel mousse and chocolate ganache (with a touch of gold dust atop).
Don’t be fooled by the seemingly dense texture. The Devil’s Food Cake is light and fluffy — everything you want in a mini cake and more. The only thing devilish about it is its sinfully addictive flavor.
Vanilla Bean Creme Brulee ($8) is a classic French dessert that features vanilla custard sprinkled with a bit of sugar and torched at the very end. Brasserie Du Vin’s creme brulee is light and sweet, and served with fresh strawberries.
The Petit Four includes Flourless Chocolate Cake ($1), Madeleines (75 cents), Walnut Shortbread Cookies (75 cents), Cardamom Puffs ($1) and Chocolate Sable Cookies (75 cents). The Flourless Chocolate Cake takes you on an amazing bite-sized journey through the land of desserts that satisfies your sweet tooth. (Each pastry is available for individual purchase.)
Brasserie Du Vin is located across from the historic Hawaii Theatre in Chinatown, and is perfect for lunch on the patio or an intimate dinner. And as we all know, desserts are good any time of the day.
Brasserie Du Vin
1115 Bethel St., Honolulu
Monday through Saturday, 11:30 a.m. to 4 p.m. (lunch), 4 p.m. to closing (dinner)