Pastry chef Shuan Velez makes a sweet new addition to the Deuxave team. Velez honed his skills at the French Culinary Institute and went on to work at spots like Bar Boulud, Café Boulud and, most recently, chef Daniel Boulud’s flagship NYC restaurant DANIEL. Well-versed in the classical style, Velez redefines dolce with his imaginative use of modern ingredients—like matcha paper and cocoa rocks—to spark dessert dialogue. His new menu at Deuxave includes creations like the Baba au Calvados with ginger biscuit, orange cream and quince glace, and the off-menu engagement ring sugar sphere designed for a sweet proposal. Call Deuxave at 617.517.5915 for a reservation or swing by to sample the new dishes.
Baba au Calvados
Ginger Biscuit, Orange Cream, Quince Glace ~12
Crème Brûlée
Hazelnut Mirliton, Passion Fruit Diplômât, Hazelnut Glace ~ 13
Café Épicé
Chocolate Dacquoise, Spiced Coffee Mousse, Cocoa Rocks, Orange Blossom Ice Cream ~ 15
Chocolate Soufflé
Caramelized Vanilla Glace, Grand Marnier Anglaise ~ 15
Meyer Lemon Vacherin
Meyer Lemon Sorbetti, Black Pepper Chantilly, Red Currant Gelee, Matcha Paper ~ 13
Assortment of Glace and Sorbet
A Seasonal Selection of House-Churned Sorbets & Glace ~ 9
Artisanal Cheese
Chef’s Selection of Fromage Served with Accompaniments ~ 18
