All desserts, and now. Pop & Pop Bakery (Photo: Jonathan Ben-Haim)
So much time has passed here without some kind of overpriced and delicious food event - two full and long days, to be honest, since the Tel Aviv EAT festival locked our gates on Thursday night and left us satiated and hungry at the same time, until next year - that our stomachs are already threatening a warning strike.
And so, at a well-timed time that knows what we really want after all this food, and what Israelis really crave, get Israel's dessert festival.
Because life here isn't just short (so eat dessert first). Life here is the kind of eat all the desserts now.
Pop & Pop's dessert restaurant (Photo: Assaf Carla)
This sweet modular carnival gets underway today (Sunday) and is expected to shower us with sugars from above for days on end, and almost until the end of the month (and also until the end of "The Perfect Dessert," the pastry reality show whose season finale is precisely synchronized with this positive disorder).
As part of it, a special restaurant was established out of nothing that will serve only desserts, special menus of the last dishes in the best restaurants in our country were raised, and what is surely the largest, sweetest, summit meeting of the local sugar angels was created.
And that's not all. Let's get it in order.
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Ofer Ben Natan's dessert restaurant, Pop & Pop
The wonderful pastry chef who routinely maintains a stubborn queue and craves coated croissants collaborates with Elite into a trilogy of centers and events.
Its peak will take place 14 floors above its bakery, in a dedicated space within a pop and pop restaurant, which will become a four-day restaurant with a dessert menu, and a dessert menu only.
There will be openings of "Chef's folded" (dark chocolate, Cremo Janduya, brown butter caramel and cocoa puff pastry based on Elite Splendid chocolate) and "White Isfahan" (butter croissant, white chocolate ganache and rose water, raspberry gel, raspberry lychey coli and fresh raspberries from the Golan), as well as a main course based on the restaurant's famous corn dessert (corn brulee, white chocolate ganache and cornflakes, Caramelized popcorn, salted roasted corn kernels and polenta crumble) with a touch of white chocolate.
As required in this type of meal, a refreshing palate will be divided in the form of lemon and coriander sorbet with olive oil and caramelized seeds, followed by the desserts' desserts - "Time Out" tartlet (cocoa crust of crispy dough, waffle and hazelnut bottom, dark chocolate mousse, hazelnut praliné, carmo janduya) and an "exotic puff" filled with white chocolate rice pudding and whipped lemongrass, ginger mango coli, kefir lime powder and green melon salad).
Finally, and since you probably haven't known sweet satiety yet, sweet "surprise bags" will be distributed at the exit, with chocolate and cocoa, as well as a recipe by Ben Nathan, "to continue the meal at home as well."
Beneath the restaurant, Ben Nathan will offer a pop-up of coated croissants that pay homage to elite snacks – from tortilla croissants with dark chocolate and almond liqueur, to pastry stuffed with a quarter to seven. He will close this dessert Bermuda Triangle with his own stand at Sarona Market, purely brownies (with cow chocolate sauce pouring over top with the order, we didn't think otherwise).
Or Yosef's croissants (Photo: Or Yosef)
Racheli Ver Nir's sandwich (Photo: Walla!, Yaniv Granot)
Dessert Market, Sarona Market
On Sunday-Tuesday (May 21-23, 10:00-22:00) the food court in central Tel Aviv will host dozens of bakers and pastry chefs, vandals and vandals who will come from north and south to soften our reality a little, to the point of numbness.
There will be, among others, Karin Goren and Monnierwith an exaggerated pavlova stand, to storm the place or buy as a DIY kit at home, Tosha Bakery from Achziv on a bakery and its fillings, to knead by Yaki Sagi from Bariand also gelatostudiopeople with their excellent handmade ice cream.
On. Or Yosef will bring from Kibbutz Erez stuffed croissants, cheesecake with hot chocolate sauce poured on top, crack pie, "mushroom" with vanilla mousse, nougat and salted caramel, "chocolate tree" with chocolate mousse and sea salt, dry raspberries and grandmother's hair on top, and a golden surprise in the form of a Faberge egg filled on the spot.
A real exaggeration. Karin Goren and Maurice Monnier with their giant Pavlova (Photo: Michael Guriel)
Let's move on, this is not the time to stop. Racheli Ver Nir will get off the capital with her creamy vitrine desserts and her famous sandwich croissant, Piquet will take everyone out for a coffee break and a Swedish pastry, whileCoron Patisseriewill drive from Kibbutz Lohamei HaGeta'ot everything that made it a must-have point for a northern stop.
There will also beBlikmach, the patisseries-boulognerie that does gluten-free magic, Ella Patisseriefrom Emek Hefer, Aromas of Lifefrom Netivot, or La La from Be'er Sheva, a magical A-Pia from Kibbutz Einat, Dalalfrom the Neve Tzedek neighborhood in Tel Aviv and the perfect Ashdod double ofPnina Paiand LaGutta Patisserie.
Ohad Rauchand his pistachio fever will also stabilize, as willChen Kuperman's cookies,AlineandMukaya's chocolate, WeLike You Too'smaritozzi and Basque cheesecake, and Adi Peretz and Mattarello, at least for one day (although at this point you can already hint to him "gently" that this is not enough).
On the side, but completely in the middle, will be Eran Schwartzbard's patisserie sparkle, leveraging his consulting work for the dessert program and taking them out of the screen into the glass showcase. You can find here, for example, a cube of cheese covered with candied panko with Uzbek apricot salsa and almond twill, cocoa millepay with tonka chocolate cremo, chocolate shantelly and pine nuts, figs and marsala, as well as meringue candy filled with yogurt and honey cream, violet cremo and lychee jelly cubes.
Teasing only. Mattarello (Photo: Walla! Editorial Board, Yaniv Granot)
From the screen to the showcase. Eran Schwartzbard (Photo: Walla!, Yaniv Granot)
Special dessert menus in restaurants
Ten food establishments – Mashya, George Wagon, Michael Bistro, Nomi, Dalal, Taizu, Elena, Talbieh, Shina and Jaffa Tel Aviv – will offer a limited festival edition of special desserts.
There will be, for example, smoked cornbread with miso corn ice cream and apple corn seasoned with silky brown butter, Pavlova with pineapple jam, patisserie cream, pineapple brewed in sugar water, coconut sorbet and George and John's pina colada foam, "Serenity Candy" which is tranquility ice cream on the bottom of a pecan cookie, coffee mousse and blondie ganache by Michael Bistro, and also "Milk and Gelato" (yogurt and honey ice cream, Almond and thyme twil with a touch of olive oil) by Dalal.
Dessert Market, Sarona Market, Sunday-Tuesday, May 21-23, 10:00-22:00
Dessert Restaurant, Sunday-Wednesday, May 21-24, from 19:00, Reservations here
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