• A Chicago suburb sweet spot
• Balanced translation of flavors
B. Patisserie, which opened last summer as part of Hilton Chicago/Oak Brook Hills Resort & Conference Center’s newest restaurant, B., has found its sweet spot. Chicago’s western suburbs have a love of custom cakes, artisan breads, and decadent desserts allowing B. Patisserie to engage the local bakery scene while simultaneously elevating the B. restaurant experience for patrons.
Award-winning Pastry Chef, Erica Tomei puts her unique ability for flavor profiling to work daily. Her beautifully balanced creations, like the Lemon Tart, have won over guests since the Patisserie opened.
Tomei admittedly is not afraid to think outside the box - to mix a little sweet with savory. Her gift of combining flavors to create something truly unique translates across cultures and taste buds. The Chicago native describes her style as ‘modern classic.’ “Simply put, I take classic desserts and find ways to distinctively reinvent them with a contemporary twist,” described Tomei.
Tomei’s Lemon Tart is a delicate, yet bold juxtaposition of charred lemon curd, balsamic blueberry compote, vanilla sable, and Italian meringue. The tart lemon plays off of the blueberries mix of sweet and tart qualities, while the French shortbread cookies provide a lovely, buttery crunch next to the toasty, yet smooth meringue — creating levels of both sensation and flavor complexity. “I put a bit of me into every individually-sculpted dessert,” Tomei revealed. “I’m trying to create a story through each recipe so that when people taste my creations, they know it’s one of mine!”
Although Tomei offers a diverse menu of rotating specialties at B. Patisserie, she has several mainstays - many of them use ingredients sourced on property in Chef’s Garden, the key to the hyperlocal farm-to-table experience from Executive Chef Sean Patrick Curry of B. Incorporating fresh B. honey harvested from beehives that are tended by Curry (also a certified beekeeper), Tomei wows customers with honey cinnamon scones, honey cupcakes, and honey apple tarte tatin. She also uses home-cultivated yeast strains as the base for her original artisan breads such as honey wheat boule and cinnamon swirl brioche
Observe Pastry Chef Tomei as she discusses and plates her Lemon Tart at www.MidwestMeetings.com/Lemon-Tart-By-B-Patisserie