When it opens in May, Bar Franco, which adjoins the restaurant Fresco da Franco on Church Street, will offer a $1,000 dessert, said owner Franco Porporino.
That’s not a typo. Called “La Bomba,” the diamond-shaped confection consists of a vanilla cookie topped with chocolate mousse and vanilla cream and flecked with 24-karat gold leaf. It comes with a diamond-encrusted spoon, which patrons can keep, and a shot of Louis XIII cognac. (The cognac goes for $4,300 for a 750 ml. bottle.)
“When you order a dessert of that magnitude, you get to take the spoon home,” Porporino said.
The dessert was created by the Parisian-trained pastry chef Jayce Baudry of the eponymous shop next door. Baudry is the former executive pastry chef to Daniel Boulud in Manhattan. His pastries are so intricate and artistic they are featured in a framed window on Church Street.
“I told Jayce, create the most over-the-top dessert you’ve ever made,” Porporino said.
