Lysée: Elevating the Dessert Experience with Wine Pairings

Last year, pastry boutique Lysée made a grand entrance onto the New York scene, captivating locals with its whimsical and delicious creations. Pastry chef Eunji Lee’s unique “Corn” cake, made of corn mousse and grilled corn cream, became an instant hit, with 6,000 sold in just the first six months. While patrons initially flocked to Lysée for its imaginative pastries, they also enjoyed pairing them with homemade beverages such as herbed calamansi lime juice and signature milk infused with toasted brown rice. Now, Lysée is taking its offerings to the next level by introducing a new category to its drinks menu: wine.

Lee, always having envisioned a wine program for Lysée, drew inspiration from her experience curating wines to complement desserts during her time as the pastry chef at Jungsik in Tribeca. The wine list at Lysée, featuring still, bubbly, and fortified wines, as well as two Korean rice wines, pays homage to the French tradition of enjoying Champagne with dessert. It also positions Lysée as a destination for celebrations, attracting couples, families, and friends who come to mark special occasions.

Stepping into Lysée feels like entering a realm of romance and elegance. The space, adorned in whites and grays, serves as a backdrop for the vibrant and colorful pastries that pop with creativity. It seamlessly blends the elegance of Paris with the creativity of Seoul, all within the heart of Manhattan. Upstairs, in the pastry gallery, guests are treated to a visual feast as they witness Lee’s exquisite desserts lined up like precious diamonds.

The introduction of a wine program at Lysée sets it apart as a truly unique establishment in the United States. Lee highlights that there are few places solely dedicated to pairing desserts with wine. While most restaurants offer dessert and sweet wine as part of a tasting menu, Lysée focuses on making dessert the star of the show. The addition of wine enhances the overall experience, elevating the flavors and providing a harmonious tasting adventure.

The seasonal strawberry tart, featuring fresh strawberries, honey cream, and strawberry compote with a hint of black pepper, finds its perfect match in a Moscatel from Málaga, Spain. This wine, with its balanced sweetness and refreshing qualities, complements the tart’s citrusy and peppery notes, creating a symphony of ripe red berries and summer fruit.

Another standout pairing is the Tokaji from Hungary, which pairs beautifully with Lysée’s signature “Lysée” cake. This cake, shaped like traditional Korean roof tiles, is made of toasted brown rice mousse, caramel, Elliot Pecan sablé, and praliné. The rich honey flavors of the Tokaji enhance the pastry’s sweetness and subtle saltiness, creating a delightful harmony of flavors.

The carefully curated wine list at Lysée offers options that work well with every dessert, as well as specific pairings for individual pastries. Whether it’s the Donnhoff Riesling with the pineapple-Thai basil marmalade tart or the Yangchon Cheongju, a caramel-forward Korean rice wine, with the “Corn” cake, each pairing is thoughtfully designed to enhance the flavors and create a memorable experience.

Lysée’s wine list is intentionally small, focusing on summer selections. As the dessert menu evolves, so will the wine offerings, with plans to introduce natural wines and eventually cocktails. Lysée will also be expanding its hours to accommodate more guests, with longer opening hours on Fridays and Saturdays.

With its unique blend of Korean, French, and New York influences, Lysée continues to captivate patrons, offering a truly extraordinary dessert experience.