Bice Restaurant in New York was the last of the Bice Restaurant projects. What made this particular Bice so much fun besides the fact that its New York. An International crowd is one of the best venues a Chef or Pastry Chef can have to  display variety. One of the favorites of the Clientele when Michael Allen was on board, was his Prune Ravioli with Caramel Armagnac sauce. A classic moment in the labor of love was, when then Executive Chef Andrea Vecchetti and Michael Allen were arguing over what to serve Alain Ducasse for dessert. What happened? A compromise, they gave an assortis plate .