Stella's new pastry chef, Blake Abene, is a Hammond-native and also an alum of New York restaurant Corton, which earned two-Michelin stars before their high-profile chef Paul Liebrandt departed this summer. Todd A. Price notes that Abene's already "begun to rebuild the restaurant's desserts. A recent creation combines the flavors of coffee, apple and anise into a plate that looks like a modern sculpture." [NOLA.com]
Filed under:
