Everyday Food Blog

My Kitchen Pantry: Cronut Creator Dominique Ansel Loves Bunnies and Taiwanese Cuisine

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Welcome to My Kitchen Pantry, where we glimpse inside the homes of some of our favorite chefs and serious food fans to try and uncover their can't-live-without everyday eats. Today we're peeking into the kitchen of Dominique Ansel, chef and owner of his eponymous bakery and creator of the Cronut. 

The man and the legend (ary cronut).

In the past month, a new food obsession has popped up in New York and it's quick spreading around the country: the Cronut. This croissant-doughnut hybrid sells out its entire stock every single morning, usually before 9am. Oh, and that's around 300 pastries.

But hold up a minute. Let's remember that these sweets are made by man -- not machine! More specifically, they're made by one inventive dessert wizard, Dominique Ansel. And while chef Ansel is now praised for having doctored up one of the most in-demand creations in a decade, his personal diet is not one that revolves solely around sugar. Everyday Food caught up with the New York-based, French-born chef to find out which foods fuel he relies on for inspiration and sustenance (trust us, it's not what you think!).

We spot sushi vinegar, walnut oil, ponzu, garlic powder and olive oil. What did we miss?

"Don't laugh, but I eat Taiwanese food almost everyday. I'm talking about beef noodles, braised tofu, cucumber salad, lots and lots of garlic. I'm learning to cook it at home. When I first moved to New York, I was all about bread. I couldn't live without it. But, believe it or not, nowadays I can't go without sushi. And maybe Champagne -- can't take that part away from my French side. You'll always fine sesame oil nearby when I'm cooking, it's the ingredient I always have on-hand. When used subtly, it just rounds everything out. When no one is home, I make myself a smorgasboard of leftovers. But, I also do a pretty good rabbit stew. I made it for my team at work and a lot of them shivered at the thought of eating a bunny, but they finished every bit! I also make a mean 3-day cassouletSoft hot white rice, a pan-fried egg, some soy sauce on top -- that's what I make when I'm just too tired to cook anything at all."

That does look mean.

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