ThisNext Blog

Named Food & Wine’s “Best New Chef of 2003” and Angeleno’s “Chef of the Year” in 2004, David Myers is the man behind Boule, every Hollywood skinny bitch’s fav place to shop desserts.  Featured in O, US Weekly, and OK, Boule is just part of David’s French foodie empire, which is umbrellaed under the Food Art Group, Inc.  From the name alone you vibe David’s passion for food as an art form—so we had to play Q&A with Monsieur Myers and find out how we can get tastefully plump this holiday season.

TN: What are some of the best desserts for entertaining during the holidays?
DM: I like the classics that include seasonal ingredients like chestnuts and blood orange. Individual-size desserts are more elegant so individual cakes and tarts like the ones we offer at Boule are the way to go. The blood orange custard tart is insane!

TN: Can you share a great, easy dessert for the holidays?
DM:   Pumpkin Cake with Sage Ice Cream and Brown Butter
Pumpkin Cake:

• 1/2 medium size pumpkin
• 4 cups milk
• 1 vanilla bean
• 1/4 cup sugar
• 1 tsp salt

Clean out pumpkin seeds, take off skin. Cut into 1 inch cubes. Place pumpkin into deep sided pot, cover with milk, and add vanilla, sugar and salt. High heat, bring to boil. Turn down to low. Cook slowly, until pumpkin is tender. Place in blender, and puree until smooth. Chill and set aside.

• 125 grams pumpkin puree (from above)
• 102 grams brown molases sugar
•  80 grams olive oil
•  1 oz India Pale Ale beer
•  1 ea whole egg
•  110 grams all purpose flour
•  1/2 tsp cinnamon
•  1/4 tsp baking soda
•  1/4 tsp salt

Mix pumpkin puree, sugar, olive oil, and egg. Sift in flour, cinnamon, baking soda and salt.
 
Pour into 4 oz molds. Bake at 325°F for 15 minutes.
 
Sage Ice Cream

• 1/4 lb. sage
• 1/4 liter cream
• 1/4 liter milk
• 125 grams sugar
• 5 egg yolks

Boil salted water, blanch sage until tender. Bring cream, milk, and 1/2 of sugar to boil. Temper into egg yolks. Place cream and egg mix back over flame, continuously stirring, bring back to 84°C. Add sage, blend, strain and freeze according to manufacturer’s recommendation.
   
Brown Butter

• 8 oz butter
  

Place All-Clad pan over high heat. Once pan is smoking hot, add butter. It will smoke for a bit. Cook butter until light brown, and has the smell of nuttiness, brown butter.
 
Put all components together and enjoy!

TN: We will.  So what’s your favorite dessert during this season?
DM: An apple tart tatin because the apples are beautiful, rich and caramel-y, and with a scoop of warm, vanilla ice cream, it’s fantastic!

TN: How did you fall in love with food? Why desserts, in particular?
DM: It just started with cooking eggs to cooking two dozen and finally getting it right, to wanting to cook everyday and then being able to open my own restaurant. Because desserts always evoke a sense of family and fun.

TN: Any sneak previews you can share with ThisNext readers?
DM: KIPP is an organization with a network of public schools that helps inner-city youth and underserved students. By giving them creative and brilliant teachers that drive and inspire these kids, most end up ranked in the top 3 percentile and nearly 80% of KIPP kids end up going on to college.
 
We participated in an event with KIPP earlier this year and will do so again on November 8. We will be donating $15,000 worth of products and services.
 
When I heard about KIPP, I was moved and floored and said I had to do something. I wish I could have attended a school such as this.

TN: Biggest response a product of yours has received?
DM: Crying and giggling at the same time! This was for the nightly tasting menus at Sona. For Boule, it would have to be the macarons.

TN: The product that’s had the biggest influence on your cooking?
DM: Salt.

TN: If you were a product, you’d be a ________.
DM: Patek Philippe (watch brand).

TN: Your favorite product discovery in the last six months… Or something that inspired you?
DM: Nau. Brilliant idea, great clothes, perfect impact.

TN: Most prized possession?
DM: All my surfboards!

TN: A product love secret you’re too embarrassed to share?
DM: My Hamadi and Fresh hair products
 
TN: Name an item under your bed?
DM: The floor – a beautiful wood floor.

TN: Something in your closet that is not apparel, shoes, bags, etc.?
DM: My yoga mat.

TN: Fav trend for fall?
DM: Getting warm and cozy with a cashmere scarf or a long-sleeve sweatshirt. This always reminds me of Paris.

TN: Least fav trend for fall?
DM: When it’s still warm and 70 degrees outside and you’re wearing a beanie. I just don’t get it.

TN: Can’t leave home without my______?
DM: iPhone.
 
TN: City or suburbs?
DM: City.

TN: Loft or the perfect house with the white picket fence?
DM: Loft.

TN: Flip-flops or sneakers?
DM: Both.

TN: Coffee or tea?
DM: Depends on the time of day.