Sauce Magazine, 2009

St. Louis Magazine

Atlas’ version (marjolaine) is a hazelnut-almond meringue layered with crème blanc and ganache. It starts with a layer of dacquoise, followed by a layer of ganache, a layer of sponge cake, crème blanc – a stabilized whipped cream – and ends with a second dacquoise layer. All five layers are soaked with rum syrup and the entire cake is the frosted with the bittersweet Callebaut chocolate ganache. How sweet it is!

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some of the city’s best food, classic bistro fare distinguished by the freshness of the ingredients and the elegance of the preparations. And then, because you don’t have a companion there to judge you, and because the bartender has assured you it’s a perfectly normal thing to do, you order not one, but two of Atlas’ amazing desserts to enjoy. Alone! At the bar!…

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On August 6th 2007, Atlas Restaurant in St. Louis, MO hosted a local foods dinner with produce and meat from area farmers.

Like a smash Broadway show whose popularity necessitates an extended run, the superlative desserts at Atlas Restaurant deserve their own spotlight…

Read more at the Riverfront Times