Kellogg’s Celeb Chef-Studded Cereal Project Features Thomas Keller, Daniel Boulud

Evan Bryson

Thanks to a partnership between Kellogg’s NYC in Times Square and the Bocuse d’Or Team USA, your morning bowl of cereal has entered the realm of haute cuisine.

From now through February 5, the Kellogg’s cereal restaurant will offer cereal bowls designed by the members of the Bocuse d’Or Team USA — the team of chefs who will represent the United States in the prestigious Bocuse d’Or, the biennial international culinary competition named after famed French chef Paul Bocuse, which will take place in Lyon, France.

For the 2017 competition, the United States will be represented by chefs Thomas Keller (Per Se, The French Laundry), Daniel Boulud (Daniel), Gavin Kaysen (Spoon and Stable), Philip Tessier (The French Laundry), Matthew Peters (Per Se), and Harrison Turone (Per Se). Each of these chefs has created his own recipe to be featured at Kellogg’s NYC, though you can also replicate these bowls with the recipes below:

Daniel Boulud, Turkish Coffee Delight

Evan Bryson

Cracklin’ Oat Bran, dried fig, and sesame halva with cardamom, coffee, and orange blossom-infused milk.

Philip Tessier, Banana Split

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Rice Krispies, banana, maraschino cherries, toasted hazelnuts, Nutella, whipped cream, sprinkles, milk, and an American flag toothpick.

Gavin Kaysen, Strawberries and Cream

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Rice Krispies, Cool Whip, strawberry powder, and milk.

Mathew Peters, Golden Chef

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Honey Smacks, dried cherries, pecans, cinnamon milk, and gold flakes.

Harrison Turone, Nebraska Fields

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Rice Krispies, blueberries, chopped Reese’s Peanut Butter Cups, and banana milk.

Thomas Keller, The RTG (Ready To Go)

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Special K, raspberries, blueberries, yogurt drops, and unsweetened almond milk.

A portion of the proceeds will go to benefit ment’or, the nonprofit foundation that aims to inspire excellence in young culinary professionals through educational grants and internships.