Recently, I tried a sampling of a couple desserts from Patrick Lézé, formerly known as Champs Elysees Bakery. They were delicious and I decided then and there that I had to schedule a Road Trips For Food to this patisserie.
I, initially, scheduled the RTFF for a late lunch. That is, until I was told that I’d better get there much earlier if I didn’t want to miss out on any of their menu options.
That was all I needed to hear to get me to reschedule for another day. Funny thing was that I had not realized, until my friend Faith called me saying she could not find the patisserie that the name had officially changed to Patrick Lézé.
We were looking for Champs Elysees. I realized after I arrived and read, Patrick Lézé, that I had actually thought that Patrick’s wife, Elody, had answered the phone saying, Champs Elysees; in fact she had indeed said, Patrick Lézé. Take a second to say both names with a beautiful French accent and you will understand my confusion.
Walking into Patrick Lézé was like walking into an intimate patisserie in France. The display cases are filled with one temptation after another. There are a few bar stools along the window front as well as also along the wall. We were very fortunate that the three small tables outside were open when we arrived, because they gave us space for our overstuffed plates.
Kelsey and Jahaira were lovely behind the counter. Their knowledge of each item and their patience when we were faced with the daunting task of having to narrow down our selection from ‘everything’ to ‘as much as we can possibly eat’, was appreciated.
The Parisian macarons show off Patrick’s Laduree training, but the workmanship is clearly his own. What we all realized, very quickly, is that the macarons tasted exactly like the flavor they were supposed to represent. Try a flavor that is not your favorite, and the macaron will not be your favorite. Fortunately, the opposite is equally true and all the macarons were enjoyed.
It is too much of a challenge to let you know what our favorite selection was, so I will mention a few of the ones that fit into the To-Die-For category:
Raspberry Croissant – they make their own filling
Chocolate Almond Croissant
Chocolate Brioche – 4 year old Julia loudly declared, “These are delicious!”
Nun – macaron outside, chocolate nougatine inside and caramel inside the chocolate nougatine
Pear Puff Tart
Peach Puff Tart
Fresh Fruit Tart
Chocolate Toute – chocolate mousse, ganache and cake
Understand our dilemma? Everything about our experience was pleasurable and we left with the knowledge that we will all be returning soon to Patrick Lézé. All the way home I could only think how fitting were the words of the magnificent Eartha Kitt, “C’est si bon!!!”Patrick Lézé 229 Sunrise Avenue Palm Beach, Florida 33480 561-366-1313 http://www.patrickleze.com