The Pastry Chef At Lysée, Eunji Lee, Is Recognized As One Of NYC's Most Talented Pastry Chefs
Her new patisserie specializes in edible art.
Although New York City can be a tough place to live, pastry chef Eunji Lee hopes that her new pastry gallery will be a respite from the chaos.
A few standout items at Lysée have already sold out daily since it opened in the Flatiron District earlier this week. Lee's patisserie combines Korean ingredients with French techniques and skills to create desserts that combine the three distinct elements of her identity in an absolutely delicious way.
In addition to the shop's signature Lysée, Lee also mentioned a corn-based dessert. The pastries themselves are quite stunning to look at as well as to taste. Featuring Korean toasted brown rice mousse, pecan praline, sablé, and brown rice caramel, the Lysée is made in a custom mold that resembles the store's logo. A corn ear serves as an example of the corn sablé, corn cremeux, corn mousse, and grilled corn cream, all of which look like ears of corn. A lot of love and hard work goes into pipeing all the corn, Lee said, so it can take three to four hours.
Aside from more traditional treats like kouign-amann and strawberry tarts, the shop also carries more unique treats such as a latté made with Lysée's signature milk and toasted brown rice. Several house drinks are also available, including a latté made with Lysée's signature milk.
As a teen, Lee dreamed of opening her own pastry shop, despite her Michelin-star pedigree. Having worked in some of the world's best pastry kitchens, such as Paris's Le Meurice and New York's Jungsik, she decided to start her own pastry business.
Pastries have always brought her moments of sweetness whenever she's had a stressful or hard time in her life. Now she hopes to be able to share that feeling with everyone else as well.