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Uyen Nguyen

Mon, 06/23/2008 - 15:30
Submitted by editorial
Restaurant Guy Savoy
Las Vegas, NV

Monday, September 15 10:20AM—11:30AM

The Zen of Modern Pastry: Aesthetics, Texture, and Flavor Pastry Workshop


Uyen Nguyen was born in Vietnam but grew up in Orange County, California. After earning a bachelor’s degree in international relations from the University of California, Irvine, she attended the internationally acclaimed culinary school, l’Ecole Lenôtre in Paris. With Grand Diplôme in hand, Nguyen embarked on a culinary career at celebrated establishments like Pâtisserie Gaulupeau in Versailles, as well as at the Las Vegas establishments Le Cirque at the Bellagio and Fleur de Lys at Mandalay Bay. As pastry chef at the Las Vegas venue of the famed Parisian restaurant, Guy Savoy, Nguyen returns to her French culinary roots and brings extensive skills to the task of working with an exceptionally talented team.

Nguyen’s pastry is marked by a delicate touch, with often surreal – and ethereal – elements, like a rush of chamomile vapor or a dessert composed of entirely white elements, served in a see-through bowl.


Citrus Salad with Chamomile Tea
Pastry Chef Uyen Nguyen of Guy Savoy – Las Vegas, NV
Adapted by

Yield: 20-25 Servings


Blood Orange Sorbet:
• 1 liter fresh-squeezed blood orange juice (approximately 12 blood oranges)
• 150 grams water
• 300 grams sugar
• 1 serving of loose-leaf chamomile tea
• 1 sheet gelatin

Citrus Salad:
An assortment of 10 citrus fruits, including a Valencia orange, blood orange, pommelo, pink grapefruit, Oro Blanco grapefruit, and/or Satsuma tangerine

Caramel Tube:
• 10 grams flour
• 30 grams almond flour
• 20 grams butter
• 20 grams sugar
• 100 grams dry caramel

Tube Filling:
• 75 grams Bell Weather Farms crème fraiche
• 1 teaspoon orange zest
• 10 grams powdered sugar

To Assemble and Serve:

• Dry ice
• Chamomile tea
• Paper-thin citrus slices
• Maldon sea salt
• Micro orchid flowers


For the Blood Orange Sorbet:
Make a syrup with the water, sugar and tea. Let infuse for at least 30 minutes. Bloom the gelatin and heat with a small quantity of juice, and then incorporate into rest of juice. Add the chamomile-infused syrup to taste, ensuring not to over-sweeten the sorbet. Pour in to Pacojet containers and let freeze. Spin to order.

For the Citrus Salad:
Segment all the citrus (any variety available), and keep separate and cold.

For the Caramel Tube:
Preheat oven to 325°F. Combine flours, butter, and sugar until they form a crumble. Spread on a Silpat and bake until golden. When done, add dry caramel atop the baked tuile. Reheat in oven until warm and pliable, and then cut and mold into small tube shapes.

For the Tube Filling:
Whip all ingredients together to soft peaks and use as filling for tubes.

To Assemble and Serve:
Place dry ice in the bottom of a bowl and place perforated top plate (“grill plate”) on top.* Infuse chamomile tea in hot water, and reserve, keeping as hot as possible. On each plate, place 8-10 citrus segments, a quenelle of sorbet, and caramel tube on the plate, topping the tube with a paper-thin slice of citrus. At the table, delicately pour hot chamomile tea over the plate – it is not meant to pool on the plate, but to create a waft of chamomile steam that will envelop the dish, and slowly subside.

*Nguyen uses the “Shogun” plate by Bernadaud.

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