Drink and Dine
Laying the table.
Christophe Devoille's counter, and the best coffee in the building
Maison Devoille
Restaurant · Every day
The pastries are laid out like a gallery, in a line under glass, and half the pleasure of the room is deciding in front of them.
Anything on the counter will be boxed to take away.
From noon it becomes a Champagne bar, which is the least likely thing about a room built around a pastry counter.
The kitchen
Christophe Devoille
He trained under Alain Ducasse, and what he makes here is the intricate, layered end of French patisserie.
From noon it becomes a Champagne bar, which is the least likely thing about a room built around a pastry counter.
