This year, Eunji Lee launched a 10-course dessert-only tasting menu at her New York-based pastry boutique Lysée, when she realised the typical menu structure didn’t allow her to fully express her creativity. “I wanted to show that dessert can be the main component of a menu.”
Named The Journey and available only on Thursday evenings, the menu highlights the use of local produce, much of which is sourced from nearby farms. “The farm-to-table approach is normally associated with savoury dishes, but here, we’re doing it to communicate in our language, which is desserts.”
Click here to read more about North America’s Best Pastry Chef 2026, sponsored by Valrhona: https://bit.ly/NA50BR26BestPastryChef
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