Last Sunday, after visiting The Museum of Broadway, I joined a group heading out to dine at Chez Josephine in New York’s Theater District, a restaurant located at 414 West 42nd Street.
Freda Josephine McDonald
Chez Josephine was the brainchild of Jean-Claude Baker from Burgundy, who named his restaurant after his adoptive mother, Josephine Baker. Hence Baker, born Freda Josephine McDonald, was an American-born naturalized French citizen famed as a dancer, singer, and actress.
Baker’s career was primarily in Europe and mainly in her adopted France. During the silent film genre in 1927, she became the first black woman to star in a major motion picture, Siren of the Tropics, and was active in the American Civil Rights Movement. Baker thus adopted 12 children from around the globe to establish, as she described, a “rainbow tribe” showcasing a living demonstration of unity.
Additionally, two posters of the famed Josephine Baker from wall displays at Chez Josephine in New York’s Theater District.
Here is the bar area as well as the dining area.
The event group pre-selected Tonight’s meal, including the visit to The Museum of Broadway. Hence I chose the Mesclun Salad with Lemon Vinaigrette (on the side)!
Next was the Poached Sole with Vegetable Couscous and Lobster Emulsion.
Bobé Glacée Prailiée
And the dessert I absolutely adored was Bobé Glacée Praliée. So great!
The meal was marvelous! The next time you’re in the theater district or near Times Square, transport yourself to the opulent delights of gastronomique parisien at Chez Josephine in New York’s Theater District!
Classic French Dessert
Readers may enjoy this recipe for Bobé Glacée Praliée, a classic French dessert known for its creamy and nutty flavors. To make this delicious dessert, you need heavy cream, sugar, chopped praline nuts, and egg yolks.
First, whisk the egg yolks and sugar in a bowl until the mixture becomes light and fluffy. Next, in a separate pan, heat the heavy cream over low heat until it becomes warm, and then pour it into the egg mixture while whisking. Then, return the mixture to the pot and continue to stir over low heat until the custard thickens.
A Sweet and Nutty Treat
Remove the pot from the heat and add in the chopped praline nuts. Next, allow the mixture to cool before pouring it into individual serving dishes. Then, cover the dishes with plastic wrap and put them in the freezer for 4-6 hours. Finally, take them out and let them thaw slightly before serving. This dessert is perfect for a sweet and nutty treat!
414 W 42nd St, New York, NY 10036
As you’re reading, enjoy the music of Indila singing Dernière Danse (last dance).