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"Billed as Manhattan’s first all-vegan French patisserie inside Délice & Sarrasin, this chandelier-adorned counter showcases chef Laurent Dupal’s delicate mille-feuille, eclairs, and Paris-Brest, plus a playful Petrossian croissant layered with crème fraîche, smoked “salmon,” dill, and Zeroe Caviar made from Mediterranean seaweed, with plans to expand into the dining room and garden." - Nadia Chaudhury