As a child in Algeria, Warda Bouguettaya was often in the kitchen with her mother and grandmother, pestering them to let her pitch in. When she was a teenager, her mother finally gave in and began teaching Bouguettaya how to cook. The first dish she mastered was chocolate mousse. These days, Bouguettaya is still whipping up batches of it in her sun-dappled Detroit bakery, Warda Pâtisserie, where a silky chocolate-pear mousse is just one component of her multilayer pear and chocolate entremet, a stunning dessert that takes three days to make.
Awards & Press
- Food & Wine Best New Chef