BY LESLIE JORDAN CLARY
Can one think of anything more decadently delicious than homemade ice cream, macarons, chocolate truffles, Dom Perignon Rose sorbet with golden leaves, chocolate vodka sauce, glided brownies and fresh whipped cream — all topped off with a Mauboussin ring made of black steel and white gold? Bagatelle in New York City has done just that in what must be the mother of all sundaes, the Mauboussin Mega Sundae. Bagatelle’s executive chef Sebastien Chamaret created the extravagant concoction. It costs $1,000, but with a memento to last a lifetime. The Mauboussin ring, which retails for $530, comes in a box on the side, not placed like a cherry on top.
—May 7, 2014