Food
Cuckoo for Criollo
October 4, 2011
It looked like it had been unearthed from some mystical, chocolate-encrusted forest floor, but Pastry Chef Patrick Fahy’s criollo chocolate dessert at Chicago's Café des Architectes had us in perfectly designed ecstasy.
“My goal is to have an organic feel, but I like the perfect, clean, precise look, too. Meshing these two styles can be challenging,” Fahy says....