Squares of delicate, crisp puff pastry are filled with strawberries, blueberries, and raspberries and topped with a creamy orange custard sauce.
About Melvin Rodrigue
Melvin Rodrigue is the president and CEO of the legendary Galatoire’s in New Orleans, which won the James Beard Foundation’s Outstanding Restaurant award in 2005. He was also recognized as the Louisiana Restaurant Association’s Restaurateur of the Year in 2015. Rodrigue is the author of Galatoire’s Cookbook.