Vanilla and Proud!

By Caroline Hatchett

By

Caroline Hatchett
Vanilla St. Honoré: Vanilla Sponge, Profiterole, Caramel, Praline, and Whipped Cream
Vanilla St. Honoré: Vanilla Sponge, Profiterole, Caramel, Praline, and Whipped Cream

Pastry Chef Christian Castillo didn’t exactly consider food costs when he added an all vanilla dessert to the menu at Atlas in Buckhead, but he was thinking about how to explore a single flavor through temperature and texture. “It’s vanilla bean, all the way!” says Castillo of his St. Honoré ode with, get ready: vanilla sponge, warm vanilla caramel-stuff ed vanilla profiterole, vanilla bean-almond praline, vanilla semifreddo, and vanilla whipped cream. Born in Argentina, Castillo enlivens much of his menu with flavors of home—hibiscus, guava, yerba mate, cacao fruit but his warm/cold/salty/sweet/ crunchy/soft vanilla St. Honoré is Atlas’ most popular dessert. “I like to change the menu constantly ... I get bored. And this has been on a long time,” he says. Castillo may be tired of making it, but his all-vanilla masterpiece is anything but ... vanilla.

Share on: