Entries tagged with 'Patisserie Claude'
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Sugar Rush: Apple Tart at Patisserie Claude

At Patisserie Claude, the anatomy of an apple tart includes a crackly butter crust, thin sliced apples, fruit glaze, and a sugar dusted rim. I'm still a firm believer that the patisserie churned our higher-quality products when Claude was...

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Patisserie Claude Reopens in the West Village, Without Claude

As of a few months ago, Patisserie Claude was the sort of independent shop that hardly existed in Manhattan anymore—especially in the West Village, where skyrocketing rents have displaced many mom-and-pop operations. While the sometimes ornery, sometimes charming Claude...

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Patisserie Claude Under New Management

Kathy Chan's previously reported news about Patisserie Claude in the West Village has been confirmed at Chowhound: Claude has turned over the patisserie to his right-hand man Pablo, and it will reopen in a few weeks after renovations are completed....

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Patisserie Claude Is Not Going Anywhere

Editor's note: Every afternoon we like to post a short Sugar Rush to end your day. Think of it as the dessert to your daily blog reading. —Zach A Chowhound post in August spread word that the West Village's beloved...

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Patisserie Claude's Perfect Tasting Quiche

Claude, of the West Village’s Patisserie Claude, is a man you take one look at and immediately trust in the kitchen. In fact, if I were to draw a cartoon chef, it would look something like Claude: white-clad, grey-haired,...

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Apple Turnovers Rule!

A good apple turnover, like a good man, is hard to find. We're talking seriously good here: flaky, moist, buttery pastry, just firm enough, not too sweet, apples that have been cooked and carmelized before fill the pastry, and-this...

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