It’s been a hell of a long week. So we bring tidings of great joy for next week...
Tidings of Patisserie Chanson, a whimsical land of ambitious pastries, breads and coffee, opening Monday in Flatiron.
A pastry-making man who once plied his trade with Gordon Ramsay is responsible for all this wonder, so the credibility box is checked. We see your primary objective here as coming in during breakfast for something Stumptown and—what the hell—a blood orange crémeux éclair. Toss a loaf of 60-day sourdough in your bag and have it stick out just so and walk around town like you haven’t got a care in the world, if you please. Or maybe it’s lunchtime. You opt for a prosciutto, fig jam and smoked ricotta sandwich and—what the hell—a coconut mousse petit gâteau (see delicious things here and see the menu here).
On your way out, inquire about making a reservation for the dessert bar. It’s got a handful of seats in the basement, and they’ll be doing multicourse dessert tastings with cocktail pairings. This is where things get a little more experimental, with offerings like olive oil gelato with Douglas fir, a brillat-savarin cheesecake and a bubble tea that prominently features fernet. That goes operational on April 6 and sounds like somewhere you should shoot for an unrealistic rom-com-level date.
What the hell.
Tidings of Patisserie Chanson, a whimsical land of ambitious pastries, breads and coffee, opening Monday in Flatiron.
A pastry-making man who once plied his trade with Gordon Ramsay is responsible for all this wonder, so the credibility box is checked. We see your primary objective here as coming in during breakfast for something Stumptown and—what the hell—a blood orange crémeux éclair. Toss a loaf of 60-day sourdough in your bag and have it stick out just so and walk around town like you haven’t got a care in the world, if you please. Or maybe it’s lunchtime. You opt for a prosciutto, fig jam and smoked ricotta sandwich and—what the hell—a coconut mousse petit gâteau (see delicious things here and see the menu here).
On your way out, inquire about making a reservation for the dessert bar. It’s got a handful of seats in the basement, and they’ll be doing multicourse dessert tastings with cocktail pairings. This is where things get a little more experimental, with offerings like olive oil gelato with Douglas fir, a brillat-savarin cheesecake and a bubble tea that prominently features fernet. That goes operational on April 6 and sounds like somewhere you should shoot for an unrealistic rom-com-level date.
What the hell.
