Newly anointed Executive Pastry Chef Ghaya Oliveira of Restaurant Daniel (formerly of Boulud Sud ) is the brains behind this underrated feat of dessert lusciousness: the grapefruit givré. In case you're wondering, "givré" is French for "covered in frost." Buried in a frozen grapefruit shell, below a crown of halva and a caramelized orange tuile, lies a... Continue Reading →