8 dishes
A showstopping cake for the table
Ask what else goes into it besides what the menu lists.
Twenty-one reasons to celebrate spring
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Former IT architect turned pastry obsessive. Trained at the Ritz Paris and alongside Pierre Hermé, Olivier left the corporate world in 2010 to open Mille-Feuille with his wife Nathalie — bringing a piece of Paris to Greenwich Village
Ask what else goes into it besides what the menu lists.
From a village in Kabylia, Algeria to running all three Mille-Feuille boutiques. Amer joined as a barista in 2013 — his wife vouched for him — knew exactly zero about coffee on day one, and is now, without much debate, one of the finest baristas in New York City
Ask what else goes into it besides what the menu lists.
18 Years of craft, from Nantes to NYC. Dimitri joined Mille-Feuille in 2014 and now leads a 15-person team. His thing? Mousse cakes, chocolate truffles, and making sure every croissant is perfect at 5 a.m
Ask what else goes into it besides what the menu lists.
16 Years as an Executive Chef across France and abroad — Maison Kayser (U.S. and Mexico), the Hamptons, embassies and the United Nations. Deep expertise in bread, viennoiserie and pâtisserie
Ask what else goes into it besides what the menu lists.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
4 dishes
Caramel, cream, and pure theatre
A hundred bites of pure delight