Citrus Meringue Tart and Cherry, an assemblage of cherry compote, kirsch mousse and devil’s food cake cloaked in a deep-red glaze.
Bluepoint Hospitality has expanded its growing Easton, Maryland, empire with a new attraction: P. Bordier, Pâtisserie & Crêperie. Under executive pastry chef Thomas Raquel, formerly of New York’s Le Bernardin, the outpost serves sweet crêpes, savory galettes and delectable pastries.
From hand-painted de Gournay wallpaper to Carrara marble countertops and Bardiglio and Carrara marble floors, the décor provides a trés chic backdrop for Raquel’s picture-perfect confections. Menu highlights include Strawberry Shortcake; Citrus Meringue Tart and Cherry, an assemblage of cherry compote, kirsch mousse and devil’s food cake cloaked in a deep-red glaze. Other temptations run the gamut from hazelnut-banana and berries-and-cream crêpes to ham-and-Gruyère and spinach-and-mushroom galettes. 5a Goldsborough Street; pbordier.com
PHOTOS: SCOTT SUCHMAN