Bottega Falai

Chocolate Rhum Macaron

When I told Chef Iacopo Falai that I had never found good macarons outside of France, he laughed with confidence and told me he had trained in France. One bite into the chocolate rhum macaron at his recently opened Bottega Falai and I was eating my words — with pleasure. The chocolate rhum macaron is now my favorite sweet. This creation is elegant with a perfect balance of flavors: smooth chocolate ganache made from dark chocolate, heavy cream, butter, inverted sugar with a touch of dark rum sandwiched between the almond flour based cookies and topped with black sesame seeds. Delightful!

Editor’s PickCelia Sin-Tien Cheng | May 26, 2011

Italian, French, Sweets, Chocolate, Macaron, Pastry

Add a comment

Please Sign in to comment.

[+] Information

Bottega Falai

267 Lafayette St
New York, NY, 10012
212-334-3132

Chocolate Rhum Macaron: $

Other cravings from Bottega Falai

Bomboloni

See all cravings in Nolita (22)

[+] Chef Profile

Iacopo Falai

Could you describe your relationship with food? How the obsession began and how it has developed?

It’s a beautiful love affair that gives me so much energy it’s unbelievable.

The relationship began when I understood that bread is made from flour and water, and that fruit develops from a plant and water. Also when I realized that it involved art and science. It involves chemistry, processes and technology. To understand why things happen and how things work gives me great satisfaction.

Having studied and worked in the top culinary scenes in the world, why did you decide to open your own businesses in New York?

New York is a powerful and energetic cosmos. Sometimes it’s like being at Rio’s Carnival. It’s a city in which if you want to make a name for yourself, it may not be easy but you can do it. The city is beautiful in its diversity. For example, the East Village and West Village are complete opposites of each other, and in the Upper East Side there’s the juxtaposition of Madison Avenue and Spanish Harlem. The chaos and the beauty of the community of Chinatown also makes a lot of sense to me.

What was your vision of Falai when you opened it in 2005? With the growth of two other Falai establishments, how has your vision and goals changed?

To have a restaurant that produced homemade products from scratch. Going through the process of making things by hand is very important in daily life. It helps your soul.

Based on the success of the 3 Falai ventures, do you plan on opening more establishments?

I don’t think so, but if I do, I will put as much energy and love into it as I put into my first restaurant.

Is there other territory that you’d like to explore and conquer?

I visited the West Coast two years ago and found a lot of natural energy that I thought was amazing. The beauty of the fruits and vegetables is really impressive. And it’s a great wine-producing region.

What’s a day in the life of Iacopo Falai like?

Unfortunately my businesses are still very new. As a consequence, my activities are pretty different day from day. But what I know for sure is that I try to put 100% into everything I do, each day.

What have been some of the biggest challenges in opening and running restaurants in New York City?

To do everything instead of just cooking.

What are some inspirations that have helped you develop your Falai “empire”?

New York itself is an inspiration for me. As well as the museums, galleries and artists like Matthew Barney.

What are some other passions in life?

Reading, sailing and riding.