Much of the decor is Korean-inspired, as well as some of the ingredients (like buckwheat) and flavors, in Eunji Lee’s new confectionery and cafe, Lysée, fulfilling what she said was a dream. Born in Busan, South Korea, Ms. Lee studied pastry and worked in France before transferring her talents to Jungsik in New York. Her approach is enhanced by her French husband and partner, Matthieu Lobry, whom she met while working at Le Meurice in Paris. One of Ms. Lee’s specialties, for which she tried to combine Korean, French and New York influences, is a signature layered Lysée made with caramel, Korean brown rice cake, cream, mousse and pecans. A layered corn cake, shortbread cookies, kouign amann and mini loaves of carrot, yuzu and chocolate cake are some other pastries. Hand Hospitality supports its business; the name combines her surname with the French word for museum. The Korean-style stone-paved entrance leads to a café with a counter and a private corner. Upstairs, the pastries are displayed in an airy space with mother-of-pearl walls and a counter for coffee, tea and Korean-inspired drinks.
44 East 21st Street, lyseenyc.com.
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