Marjolaine at Tesse Filipino pastry chef and L.A. native Sally Camacho Mueller makes quintessential French classics come to life at Tesse. The Top Chef: Just Desserts finalist shows a real mastery of technique and flavors in her sweets, like the marjolaine, made with hazelnut nougatine and espresso glace. West Hollywood
Bone Marrow Custard at Scratch | Bar & Kitchen Pastry chef-owner Margarita Kallas-Lee makes stunning desserts that marry with her husband Phillip Frankland Lee’s inventive cuisine, like the bone marrow custard—a sweet concoction that is piped into a cleaned out bone, then topped with crispy meringue, grape slivers and fried parsley. Encino
Creme Fraiche Mousse at Atrium Gregory Baumgartner has wowed the crowds with his colorfully balanced creations at restaurants like E.P. & L.P. and 71Above, and is also overseeing the program at Los Feliz newcomer Atrium. His creme fraiche mousse with raspberry granita, rhubarb sorbet, creme anglaise and a feuilletine crunch is a wonderful mix of flavors and textures that excite the palate.