Dominique Ansel Kitchen

At the new Dominique Ansel Kitchen in New York’s West Village, time is as important an ingredient as fine European butter. The Cronut creator aspires to make most of his pastries à la minute by fusing together a retail bakery with a restaurant service kitchen. More than 70 percent of the menu is finished, assembled, or baked upon order – a huge boon for anyone who has tasted the difference between madeleines that are freshly baked and not. Chocolate mousse is folded seconds before it’s served while Extra Fluff Mille Feuille cakes are stacked at the last possible minute to retain their crisp textures. Don’t come expecting a shorter queue for Cronuts though – those are only served at the flagship bakery in Soho. Try the equally inspired Marcona Lavender Almond Croissant instead. 137 Seventh Avenue South, New York. Tel: +1 212 242 5111

Excerpt from the June issue of epicure.