LYSÉE (lee-zay) is a new pastry boutique by chef Eunji Lee in the Flatiron District. Inspired by her love of pastry as edible art, Lysée is named for chef Lee’s sweet museum derived from the French word Musée. Lysée’s menu, like chef Lee, is influenced by three cultures - French, Korean and New York City.

The logo is inspired from Giwa, Korean traditional roof tiles – it always looks beautiful to me, but also it makes me think of a dessert. I wanted to reinterpret this idea in a modern way in New York with the slices of cake making one shape reminiscent of the diversity of NYC as well. 

Throughout the dessert gallery, there is a harmony of traditional Korean culture and modern NYC design using vintage wooden beams from Korea, nacre (‘Jagae’) Korean material to blend both cultures in a landmark area of the city.

Pastry chef Eunji Lee was born in South Korea and fulfilled a lifelong dream of studying pastry arts when she moved to France in 2006. Classically trained at the Institute National de la Boulangerie Pâtisserie in Rouen and at the Ecole Ferrandi in Paris, chef Eunji spent three years in the acclaimed restaurant Ze Kitchen Galerie of William Ledeuil and then trained under Alain Ducasse and Cedric Grolet at three Michelin-starred Le Meurice for another four years – where she met Matthieu. When the opportunity arose for Eunji to combine her classic French training with Korean ingredients, she jumped at the chance to become the Executive Pastry Chef of Jungsik, the two Michelin star modern Korean restaurant in New York in 2016. 

Chef Lee was the first non-European contestant and finalist in the French competition “Qui sera le prochain grand pâtissier?” (Who will be the next great pastry chef?) In 2019, she was awarded ‘Rising Star Pastry Chef in NY’ and ‘Art of Presentation’ by Starchefs with her signature dessert, Baby Banana. She took the stage at the 14th Annual StarChefs International Chefs Congress to compete in the Valrhona C3 North American Final and was awarded second place. Then in 2022, she opened her own pastry boutique, Lysée, in New York City’s Flatiron District.

Pastry chef Matthieu Lobry was born in Paris, France. Classically trained at the Ecole Ferrandi in Paris in 2004, chef Matthieu spent three years in the La Maison de l’Amérique Latine. In 2010, chef Matthieu trained under Yannick Alleno, Alain Ducasse, Pastry chef Camille Lesecq and Cedric Grolet at three Michelin-starred Le Meurice for four years. During these years, he participated in the Concour Festival Croquembouche Junior and was awarded second place.

In 2014, chef Matthieu trained under Yann Couvreur and Stephanie Lequellec at the Prince de Galles Hotel in Paris. In 2016, Chef Matthieu joined the very first team of Patisserie Yann Couvreur in Paris as executive chef. In 2017, he joined Maxime Frederic at Georges V Hotel in Paris as a sous chef. Then two years later he followed the chef to open Cheval Blanc Hotel with Maxime Frederic, Arnnalt Donkele, which earned 3 Michelin stars in 2022.

In 2022, he decided to move to New York for another chapter of his career but before everything, for his love, chef Lee.