: Nothing says "savoir-faire" more fluently than a sleek Parisian-style pâtisserie, where complicated pastries are made with consummate care, arrayed with justified pride, and nibbled bit by buttery bit with rapt attention as the world flows by outside. Having worked with Pierre Hermé in Paris, chef-owner Belinda Leong brings nostalgia, artistry and high standards to this lofty-ceilinged daydream with indulgent pastries and Viennoiserie that include towering choux and millefeuilles, vanilla-rose petal macarons, fresh-fruit verrines, much-in-demand crusty golden Breton kouign amanns and savory tartines such as chicken/anchovy/caper and onion-Gruyère Flammenkuchen. Amidst cream-colored walls, soaring columns and marble-topped tables, linger over ten-layered cassis cake or tarts with apple confit filling that takes ten hours to cook. Literally jewelry-shop-worthy, chocolate-caramel toffee mousse is a gleaming dome scattered with gold-dusted toffee.

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