{"id":3242,"date":"2025-06-11T18:05:40","date_gmt":"2025-06-11T15:05:40","guid":{"rendered":"https:\/\/usa.camegone.com\/?p=3242"},"modified":"2025-06-11T18:10:57","modified_gmt":"2025-06-11T15:10:57","slug":"lysee","status":"publish","type":"post","link":"https:\/\/usa.camegone.com\/ru\/restaurants\/lysee\/","title":{"rendered":"Lys\u00e9e"},"content":{"rendered":"

Address: 44 E 21ST ST NY
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MON CLOSED
\nTUES\u2014THURS 11AM\u20136PM
\nFRI\u2014SAT 11AM-8PM
\nSUN 11AM-7PM<\/p>\n

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About<\/h1>\n

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THE INSPIRATION<\/strong><\/p>\n<\/div>\n<\/div>\n

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LYS\u00c9E<\/strong>\u00a0(lee-zay) is a new pastry boutique by chef Eunji Lee in the Flatiron District. Inspired by her love of pastry as edible art, Lys\u00e9e is named for chef Lee\u2019s sweet museum derived from the French word Mus\u00e9e. Lys\u00e9e\u2019s menu, like chef Lee, is influenced by three cultures – French, Korean and New York City.<\/p>\n

The logo is inspired from Giwa, Korean traditional roof tiles \u2013 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.<\/p>\n

Throughout the dessert gallery, there is a harmony of traditional Korean culture and modern NYC design using vintage wooden beams from Korea, nacre (\u2018Jagae\u2019) Korean material to blend both cultures in a landmark area of the city.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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CHEF EUNJI LEE, FOUNDER<\/strong><\/p>\n<\/div>\n<\/div>\n

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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 P\u00e2tisserie 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 \u2013 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.<\/p>\n

Chef Lee was the first non-European contestant and finalist in the French competition \u201cQui sera le prochain grand p\u00e2tissier?\u201d (Who will be the next great pastry chef?<\/em>) In 2019, she was awarded \u2018Rising Star Pastry Chef in NY\u2019 and \u2018Art of Presentation\u2019 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, Lys\u00e9e, in New York City\u2019s Flatiron District.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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CHEF MATTHIEU LOBRY<\/strong><\/p>\n<\/div>\n<\/div>\n

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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\u2019Am\u00e9rique 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.<\/p>\n

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.<\/p>\n

In 2022, he decided to move to New York for another chapter of his career but before everything, for his love, chef Lee.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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\u201cWe work with the best and freshest ingredients to make the highest quality pastries possible. The essentials are invisible to the eye, but you can taste it. To me, pastry is an edible art. All our confections are artisanal and handmade with care. It is my hope this special experience we\u2019ve curated will bring you sweet happiness.\u201d<\/p>\n

\u2014CHEF EUNJI LEE<\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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Information and photos taken from the site: www.lyseenyc.com<\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

Address: 44 E 21ST ST NY Working hours: MON CLOSED TUES\u2014THURS 11AM\u20136PM FRI\u2014SAT 11AM-8PM SUN 11AM-7PM     About     THE INSPIRATION LYS\u00c9E\u00a0(lee-zay) is a new pastry boutique by chef Eunji Lee in the Flatiron District. Inspired by her love of pastry as edible art, Lys\u00e9e is named for chef Lee\u2019s sweet museum derived […]<\/p>","protected":false},"author":2,"featured_media":3243,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[50],"tags":[],"class_list":["post-3242","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurants"],"acf":[],"_links":{"self":[{"href":"https:\/\/usa.camegone.com\/ru\/wp-json\/wp\/v2\/posts\/3242","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/usa.camegone.com\/ru\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/usa.camegone.com\/ru\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/usa.camegone.com\/ru\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/usa.camegone.com\/ru\/wp-json\/wp\/v2\/comments?post=3242"}],"version-history":[{"count":6,"href":"https:\/\/usa.camegone.com\/ru\/wp-json\/wp\/v2\/posts\/3242\/revisions"}],"predecessor-version":[{"id":3251,"href":"https:\/\/usa.camegone.com\/ru\/wp-json\/wp\/v2\/posts\/3242\/revisions\/3251"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/usa.camegone.com\/ru\/wp-json\/wp\/v2\/media\/3243"}],"wp:attachment":[{"href":"https:\/\/usa.camegone.com\/ru\/wp-json\/wp\/v2\/media?parent=3242"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/usa.camegone.com\/ru\/wp-json\/wp\/v2\/categories?post=3242"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/usa.camegone.com\/ru\/wp-json\/wp\/v2\/tags?post=3242"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}