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October 09, 2013

Chef Michel Richard Does Pastry in New York

By Ingrid Skjong | Restaurants

Chef Michel Richard Does Pastry in New York
Courtesy of Pomme Palais

There are few places happier than a pastry shop, and Pomme Palais—a new patisserie opened in New York by renowned chef Michel Richard—is no exception. Bright and cheerful, the casual, market-style eatery, which is accessible from the lobby of The New York Palace hotel, is a welcome addition to its midtown neighborhood.

“When you are in Pomme Palais you feel like you are inside a fruit basket—the colors make you want to eat,” says Richard. “It is modern and refreshing.” (Designer Jeffrey Beers used "mirrors, metallic tiles and polished chrome finishes to display the creations like pieces of fine jewelry.”)

Those creations, whether grabbed on the run or enjoyed sitting down, are delicious. Sandwiches (including croque monsieur), éclairs, opera cakes, Napoleons, macarons and in-house-made chocolates populate the cases. Airy tuilles get several iterations, including potato and pistachio-studded raspberry paired with bite-sized raspberry meringues. And Richard is often imagining new items, like the Lemon Eggceptional (meringue, lemon curd, white chocolate) and a chocolate-raisin tart. 30 E. 51st St.; 212-303-7755; pommepalais.com.

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