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September 24, 2008
The District Weekly, Puff Piece
by Miles Clements
Most of Pâtisserie Chantilly's pastries are a matter of memory, classic concoctions of culinary history so baked into our collective consciousness they've become monuments to the French tradition. Some were born between the walls of stately palaces; others received simpler, less immaculate conceptions hundreds of years ago. But centuries-old recipes aren't all Chantilly is interested in—the place is just as much Japanese as it is French, a thoroughly modern mix that still pays homage to its history. read entire article >
March 1, 2006
Los Angeles Times, Symphony in Black
by Betty Hallock
Black sesame seeds -- earthy and nutty, distinctively bitter, with a smoky, peppery flavor -- are appearing in tuiles and "macaroons," ice creams and eclairs, cakes and panna cottas and doughnuts.
And this is no mere trendy garnish. "It's a staple," says Johnny Iuzzini, pastry chef at Jean Georges in New York. "It isn't overly sweet or cloying so it helps maintain the integrity of other ingredients in a dessert."
Iuzzini uses black sesame seeds in the ganache for his chocolates. Other New York and Los Angeles chefs are using them in ice cream and crème brulee; at the new Pâtisserie Chantilly in Lomita, Keiko Nojima is featuring them in cream puffs and atop white sesame blancmange, a cooked pudding. read entire article >
December 8, 2005
LA Weekly, Counter Intelligence - Power Puff
by Jonathan Gold
My favorite alternative Japanese cream puffs are at Chantilly down in Lomita, a gorgeous Japanese bakery that resembles a high-class Tokyo tearoom. Keiko Nojima, the chef, a local South Bay girl, followed a course of study at the California Culinary Academy with a long apprenticeship in Japan, and her delicate concoctions — majestic cheesecake pyramids flavored with fresh orange peel, sesame blancmange with caramel, tiny chestnut-mousse montblancs, green-tea cakes — are marriages of Japanese flavors and Parisian structures, as beautiful as Ken Price ceramics. read entire article >
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