At Lysée, Michelin-Starred Pastry Chef Eunji Lee Creates Some of NYC’s Most Artistic Confections

Robb ReportEunji Lee The pastries themselves are quite something—to both taste and behold. Lee called out the shop’s signature Lysée as well as an item referred to simply as “Corn.” The Lysée combines Korean toasted brown rice mousse, pecan praline and sablé and brown rice caramel in a custom mold that mimics the store’s logo.

The shop also carries some more typical treats, such as kouign-amann and strawberry tarts, but even those continue the artistry on display with the more unique offerings. There’s also a few house drinks, including a latté made with Lysée’s signature milk, which again features toasted brown rice.Lee, who has a Michelin-star pedigree, had wanted to open her own pastry shop since she was a teen.

“With my desserts, with our desserts at Lysée, maybe they can forget some hard moment for five minutes or 10 minutes,” she said. “That makes me grateful and happy to be a pastry chef, to bring those sweet happiness moments to people. And I will keep trying for that.”

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