The Last Bite: Floating Island

2013-06-28T12:00:00Z 2014-09-07T13:30:35Z The Last Bite: Floating IslandContributor's pick chef Cassy Vires, Home Wine Kitchen and Table Feast Magazine | Inspired Local Food Culture/Midwest

I remember my first dining experience at Brasserie by Niche very well. It was for a wedding anniversary, and my husband misunderstood the server and thought we were served “floating brain” for dessert. He hesitantly took his first bite of “brain” and realized his mistake. Ever since that first bite, for both of us, the floating meringue at Brasserie has been one of our all-time favorite desserts. No matter how full we might feel after dinner, we always find room for this delectable treat.

The Floating Island, a classic French dessert, is done perfectly at Brasserie. It plates a delicate mound of poached meringue atop a bed of vanilla crème anglaise. Garnished with toasted almonds and caramel sauce, its combination of creamy, fluffy and crunchy textures sing beautifully with its sweet and salty flavors. I recommend pairing this decadent dessert with a glass of Sauternes to really bring out the caramel flavors.

Brasserie by Niche, 4580 Laclede Ave., Central West End, 314.454.0600,


Learn Cassy's technique for tempering pillowy pot de crème in Tech School. 

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