Fall arrived at Maison Kayser

ChestnutsoupwithceleryrootFall has arrived.  It’s time to take a stroll in Central Park looking at colorful foliage.  It’s time to change out our closets for fall fashion.  It’s time to enjoy our favorite fall flavors, ranging from heartwarming stews to delicious fall squashes.

This fall, the team at Maison Kayser is presenting an original specialty bread recipe across all locations each month, including Pumpernickel & Cidre (a pumpernickel and apple cider bread) that will be available in November, and Pain De Siegle Au Citron (rye & lemon bread) in December for the holidays. In addition, the team is celebrating Thanksgiving with Tarte Pécan Caramel & Chocolat Noir and the December holiday season with Pain à la Châtaigne (Chestnut bread) and Bûche de Noël (three exclusive Christmas logs). The famous selection of breads found at Maison Kayser are hand-kneaded, shaped and baked fresh, on-site throughout the day by the talented Kayser team.  For dessert, new fall items will include a Tarte Caramel Beurre Salé (salty butter caramel tart with milk chocolate cream) and an Éclair Yuzu (Yuzu éclair topped with a sablé Breton that has a reduced proportion of sugar to enhance its silky texture and bring out the natural flavor of the ingredients.)

CassouletIn addition to the rotating bakery items, the team is putting on the fall menu exciting everyday items.  Chef Olivier Reginensi, formerly of Le Cirque, has also worked alongside Alain Ducasse at Essex House and Daniel Boulud at Daniel. He has created the new fall menu to bring an unparalleled dining experience to the neighborhood. Highlights from the menu include Burrata & Figues Violettes (Arugula salad with Burrata & fresh Mission figs), Parmentier de Canard (a duck leg shepherd pie), Timbale de Ravioles du Royans (tiny ravioli stuffed with Comté cheese, fromage blanc, parsley & cooked in a creamy Parmesan sauce) and Salade Gourmande (Green beans, Foie Gras, smoked duck breast and asparagus salad) as starters. Main courses include a Tartine de Champignons & Onions Doux (a fall mushroom & onion tartine with Gruyère cheese), Pâtes au Homard (pasta with Maine lobster and wild mushrooms), and new cocottes including Coq au Vin and Cassoulet de Castelnaudary (cannelloni bean stew with duck leg confit, sausage & garlic sausage).  This fabulous fall menu will be available at all location, including their newest location in Upper West Side.

The new Maison Kayser is  located at 2161 Broadway on the Upper West Side.  The new 2,000 square foot Maison Kayser will feature 48 seats inside an enclosed veranda, 7am – 11pm nonstop service. Additionally an outdoor café is planned during warm weather months with 10 tables, seating 20 guests (though that seems so far away right now…).