FROM THE FEARRINGTON HOUSE RESTAURANT A Boozy Autumn Delight
As the evenings turn crisp and the colors deepen across the Village, Chef Paul Gagne and our pastry team have introduced a new dessert to the tasting menu that perfectly captures the richness of fall — Port-Poached Pear with Cognac Sabayon, Pâte Brisée, Dulcey Namelaka, and Poaching Fluid.
It’s elegant, indulgent, and just a touch boozy — everything a seasonal dessert should be. The pear, gently poached in port, is paired with the silky sweetness of cognac sabayon and the buttery crispness of pâte brisée. A drizzle of the reduced poaching fluid ties everything together, creating a dessert that’s as beautiful as it is delicious.
A perfect ending to Chef Gagne’s fall tasting menu — refined, comforting, and unforgettable. Reserve your table here.
