From Our Archive
This story was published before Summer 2021, when we launched our new digital experience.

Chef Michel Richard Does Pastry in New York

MOST READ
The Write Stuff

Design

The Write Stuff

A dip into the world of luxurious fountain pens.

A Classic Martini

Wine and Spirits

A Classic Martini

A drink from New York City’s Bemelmans Bar at the Carlyle Hotel

The Perfect Pour

Wine and Spirits

The Perfect Pour

A deep dive into the world of Macallan Scotch whisky.


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.

Newsletter

Let’s Keep in Touch

Subscribe to our newsletter

You’re no longer on our newsletter list, but you can resubscribe anytime.

Come On In

U.S. issued American Express Platinum Card® and Centurion® Members, enter the first six digits of your card number to access your complimentary subscription.

Learn about membership.