Dominique Ansel, the creator of the famous Cronut, has partnered with SoHo’s PopUp Bagels to introduce a unique take on bagels and cream cheese. This collaboration will offer parmesan-and-gruyere cheese bagels with escargot schmear and a whole, shell-on snail for a limited time at the Dominique Ansel Bakery in SoHo. Ansel, who is originally from Paris, shared that he wanted to create something French and unexpected for this collaboration, drawing inspiration from his favorite part of escargot which involves dipping bread into warm garlic butter. The bagel and escargot schmear combo is aimed at bringing a unique and delicious twist to the classic bagel experience.
To craft the special schmear, Ansel sautées chopped escargot in brown butter with shallots, thyme, bay leaf, parsley, and pink and black peppercorns. This mixture is deglazed with white wine and then combined with garlic confit, cream cheese, and crème fraîche to create a rich and flavorful spread. Ansel explained that he specifically chose crème fraîche to add a tangy and creamy texture to the schmear, instead of using cream cheese alone. This innovative approach aims to elevate the traditional bagel and cream cheese combination by introducing new flavors and ingredients to create a unique culinary experience.
New Yorkers are known to have strong opinions about their bagel preferences, as evident by the controversy surrounding Cynthia Nixon’s unconventional bagel order during her 2018 gubernatorial campaign. The addition of cinnamon raisin bagel, lox, and capers sparked a heated debate among locals. Similarly, a recent incident involving a tourist from Los Angeles wanting their bagel “scooped” garnered attention for a local shop’s refusal to accommodate the request. Despite these debates, customers have shown excitement for Dominique Ansel’s limited-time offering at his bakery, with many lining up before opening hours to try the unique parmesan-and-gruyere cheese bagel with escargot schmear and whole snail.
The $18.50 bagel and escargot schmear combo quickly became a hit at Dominique Ansel Bakery, with the day’s supply selling out by mid-morning on the first day of its launch. Ansel acknowledged that while classic bagel combinations like bagel and lox or bacon, egg, and cheese remain popular choices, offering something special and different can be appealing to customers. Ansel, who typically enjoys a light cream cheese on a toasted sesame bagel, believes that experimenting with innovative flavors and ingredients can introduce new and exciting culinary experiences. The success of this collaboration reflects the openness of New Yorkers to embrace unique food pairings and flavors, showcasing the city’s diverse and ever-evolving food scene.
In a city where culinary experimentation is celebrated, the partnership between Dominique Ansel and PopUp Bagels represents a bold exploration of flavor and culture. By combining French influences with classic New York fare, the collaboration introduces a one-of-a-kind dining experience that pushes the boundaries of traditional bagel offerings. The use of escargot and gourmet cheeses in a bagel and cream cheese combo exemplifies the creativity and inventiveness of renowned chefs like Ansel, who continuously strive to surprise and delight food enthusiasts. As this limited-edition creation sparks curiosity and excitement among patrons, it exemplifies the dynamic and vibrant culinary landscape of New York City, where innovation and tradition come together to create unforgettable gastronomic experiences for all.
