Lysée
Dessert shop · Flatiron District ·
Korean-French dessert shop serving artful viennoiserie, patisserie & cakes
Korean-French dessert shop serving artful viennoiserie, patisserie & cakes
"When it opened in 2022 in New York City, the pastry boutique introduced a trompe l’oeil pastry called “corn”: an oblong, chubby ear of corn with neat rows of kernels encased in a pair of pale green leaves; the center is a corn‑flour cake, each kernel is a corn mousse, and the leaves are white chocolate. The pastry went viral and, according to chef‑owner Eunji Lee, has remained one of their best sellers more than three years later." - BySam Stone
"Part museum, part bakery, part one of the best viennoiseries, chef Eunji Lee makes a wide variety of cakes and desserts, some so beautiful and intricate that they could be on that Netflix show. Strictly speaking cake though, her aptly named V.I.C. (Very Important Chocolate Cake) is impressive in any variation: You can order it to stay on the first floor, or spring for the medium or large versions on display in the upstairs gallery." - Mike Chau
"At this dessert gallery in Flatiron, pastry-making is a high art. You’ll find things like corn mousse cake that looks like an actual ear of corn, or their signature Lysée, a delicate Korean cake made of toasted brown rice and pecan. You might have to wait in an hour-long line, but treat this place like a real restaurant and it’ll be worth it. Get your food to stay, and use a gold fork to eat. They sometimes even have some savory items, like a leek quiche served with creme fraiche sauce in a porcelain creamer." - molly fitzpatrick, bryan kim, will hartman, willa moore, neha talreja
"A pastry shop known for exquisitely composed desserts that read like edible art, featuring delicate mango tarts and a signature trompe l'oeil corn mousse that showcases precise technique and playful presentation." - Regan Stephens
"A Korean–French dessert gallery in the Flatiron District from 2023 F&W Best New Chef Eunji Lee, this spot is known for a labor-intensive mousse-filled corn confection that takes three days to make, alongside seasonal offerings like a pear–yuja tart and a winter quiche finished with melted Raclette cheese." - Regan Stephens