Lysée

Lysée, signature pastry shop in the Flatiron District

Lysée is a boutique pastry shop founded by Chef Eunji Lee in New York's Flatiron District. The name derives from the French word Musée and reflects the idea of pastry as edible art: the shop itself presents itself as a gallery of sweet confections. Its menu is influenced by three cultures: French, Korean and New York.

The space is described as a place where traditional Korean culture and modern New York design harmonize, with vintage wooden beams from Korea and nacre — a Korean material known as Jagae — integrated into a landmark building in the city. The logo is inspired by Giwa, traditional Korean roof tiles, reinterpreted in a contemporary way through slices of cake forming a single shape, alluding to New York's diversity.

Chef Eunji Lee's career

Eunji Lee was born in South Korea and moved to France in 2006 to train in pastry. She trained classically at the Institut National de la Boulangerie Pâtisserie in Rouen and at the École Ferrandi in Paris. She then spent three years at William Ledeuil's Ze Kitchen Galerie restaurant and another four alongside Alain Ducasse and Cédric Grolet at Le Meurice, a three-Michelin-star restaurant.

In 2016 she took the position of executive pastry chef at Jungsik, a modern Korean three-Michelin-star restaurant in New York, where she was able to combine her classic French training with Korean ingredients. She was the first non-European contestant and finalist in the French competition "Qui sera le prochain grand pâtissier?". In 2019 she received the Rising Star Pastry Chef in NY and Art of Presentation awards from StarChefs for her signature dessert Baby Banana, and took second place in the North American final of the Valrhona C3 during the 14th StarChefs International Chefs Congress.

In 2022 she opened her own pastry shop, Lysée, in New York's Flatiron District. Since then she has been named one of La Liste's Pastry Talents of the Year 2023 and one of Food and Wine's Best New Chefs 2023. In 2024 and 2026 she was a semifinalist in the Outstanding Pastry Chef and Baker categories of the James Beard Awards for the restaurant and the chef. In 2026, 50 Best named her the winner of the Best Pastry Chef in North America award.

Chef Matthieu Lobry

Matthieu Lobry was born in Paris and trained classically at the École Ferrandi in Paris in 2004. He spent three years at La Maison de l'Amérique Latine and in 2010 trained for four years alongside Yannick Alléno, Alain Ducasse, pastry chef Camille Lesecq and Cédric Grolet at Le Meurice, a three-Michelin-star restaurant. During that period he took part in the Concours Festival Croquembouche Junior, where he took second place.

In 2014 he trained with Yann Couvreur and Stéphanie Lequellec at the Prince de Galles in Paris. In 2016 he joined the first team of Pâtisserie Yann Couvreur in Paris as executive chef. In 2017 he moved to the Georges V in Paris as sous chef alongside Maxime Frédéric, and two years later he followed the chef to open the Cheval Blanc Hotel with Maxime Frédéric and Arnault Donckele, which earned three Michelin stars in 2022. In 2022 he moved to New York.

Pastry offering

The house philosophy, expressed by Chef Lee herself, is based on using the best and freshest ingredients to make the highest quality pastries possible. The confections are described as artisanal and handmade, with the idea that the essentials are invisible to the eye but perceptible to the palate.

Orders and shopping experience

Lysée's website includes sections for collections, reservations, orders, FAQ, press and careers, as well as ordering policies and gift cards. The company does not have a phone number: inquiries are handled by email.

Location and contact

44 E 21ST STREET NY, NY 10010 · Hours: MON-THURS 11AM–6PM FRI-SAT 11AM-8PM SUN 11AM-7PM