Skip to content

Roman and Williams Guild

Your cart is empty

Have an account? Log in to check out faster.

Continue shopping

WORLD of RADICAL BEAUTY

Architecture, art, design, and cuisine rooted in history and high craft

The MARCEL COLLECTION

Discover at GUILD SHOP

CATEGORIES
Lighting
Lighting
Furniture
Furniture
Tableware
Tableware
Ceramics
Ceramics
Accessories
Accessories
Lighting
Lighting

Introducing MARCEL

The New Continental Restaurant from Roman and Williams and Sotheby's

ESTELLE MANOR

Discover Buildings and Interiors

"We don’t believe a house is ever finished, and we don’t want it to ever be. Design is like an endless novel: if it doesn’t have humanity, it’s hollow.” — Robin and Stephen Alesch

PEAK SEASON FLAVOR

View the menu at La Mercerie

Explore our world of French culinary craft. In SoHo, La Mercerie offers elevated French cooking by Chef Marie-Aude Rose and Executive Chef Heloïse Fischbach.

Discover La Mercerie

Now On View: CASEY ZABLOCKI

DISCOVER THE EXHIBITION

The BRONZE EDIT

DISCOVER THE COLLECTION

Architecture, design, art, and cuisine rooted in history and high craft.

American design brand founded by Robin and Stephen Alesch, celebrated for its distinctive vision for living rooted in inquiry, tradition, craft, and a modern sensibility.

Explore More

Chef Rachel Gaylord: Chocolate Hazelnut Cake

Chef Rachel Gaylord:
Chocolate Hazelnut Cake

Chocolate Hazelnut Cake

INGREDIENTS

200g 70% chocolate
100g Butter
50g Hazelnut Flour
200g Sugar
1ea Whole Egg
3ea Egg Yolks
3ea Egg Whites

DIRECTIONS

Grease a 9inch springform pan
Set the oven to 300F
Melt the butter and chocolate over a double boiler
Mix in the hazelnut flour and set aside to cool slightly
Whip the sugar, whole egg and eggs yolks until they are pale, fluffy and double the volume
In a clean bowl whisk the egg whites to soft peaks
Fold the whipped egg yolk mix into the cooled chocolate mix
Then fold the whipped egg whites in
Pour the batter into the prepared pan and smooth with the back of a spoon
Bake for about 25 minute – the cake will look dry on top and just start to form small cracks along the edges
Cool, unmold then garnish with confectioners sugar

Enjoy!

SHOP THE RECIPE

La Mercerie Employee Relief Fund

La Mercerie Employee Relief Fund

DONATE
Jipo Shallow Large Nesting Pouring Dish

Jipo Shallow Large Nesting Pouring Dish

$64
Jipo Stirring Spoon

Jipo Stirring Spoon

$24
Charvet Editions Washed Tea Towel - Country

Charvet Editions Washed Tea Towel - Country

$48

Discover more stories

RW Guild Co-Founder
Stephen Alesch's Seafood Paella

Chef Marie-Aude Rose:
Vegetable Soup

Chef Marie-Aude Rose:
DoDonabe Saffron Lemon Ginger Cake