Elegant dessert uses a familiar cookie at this Midtown restaurant

Dish of the Week: Biscoff Cream Pie at Bar Margot

Commercial airline flights are not known as laboratories of culinary innovation, but inspiration can strike anywhere. In AJC reporter Nedra Rhone's recent profile, pastry chef Lasheeda Perry revealed that the idea for one of her signature desserts was sown by the Biscoff cookies served on her flight to Atlanta to begin her current post at Bar Margot. 

Interlacing flavors of banana, bourbon and its namesake cookies, the Biscoff Cream Pie at Bar Margot is understated, yet whimsical, subtle and fun. Piles of crumbled Biscoff cookies flank the velvet-textured pie, and the dish is dotted with melon ball-size scoops of lightly caramelized banana. Resting atop the dessert, a tuile-like pattern of chocolate swirls painted gold adds a bit of luxury, though the dessert costs only $9.

It's a genuine delight to discover that the shapely little spheres on the plate are not ice cream or sorbet, but simply prepared raw banana. The crunchy, crumbly texture and spiced caramel flavor of the Biscoff cookies play perfectly off the fruit in the pie, and the garnish. When inspiration strikes, it's best to keep it simple. Perry has done just that with her Biscoff Cream Pie, a prime example of how simple ingredients can be transformed into a luxurious dish, in the right hands.

Bar Margot, 75 14th St. NE, Atlanta. 404-881-5913, barmargotatl.com.


More must-eat metro Atlanta dishes

Four Seasons Hotel Atlanta gets new executive chef

Ford Fry takes a victory lap at Bar Margot

Get a taste of the new fusion revolution with the 2018 AJC Spring Dining Guide: Global Mashup

Read more stories like this by  liking Atlanta Restaurant Scene on Facebook , following  @ATLDiningNews on Twitter  and  @ajcdining on Instagram .

Support real journalism. Support local journalism. Subscribe to The Atlanta Journal-Constitution today. See offers.

Your subscription to the Atlanta Journal-Constitution funds in-depth reporting and investigations that keep you informed. Thank you for supporting real journalism.

About the Author