All the little details of a French patisserie are there, like this ardoise/blackboard are present.
Handwriting/ecriture on the wall is tres correct.
Les porte-etiquettes/little pastry signs are plentiful.
I've read les bon reports on their viennoisserie.
As well as their namesake, the mille-feuille - this one loaded with vanilla beans. They sell the beans as well one by one.
They even have those little Frenchie stickers/auto-collant and pretty boxes.
It's always a delight to see the macarons in the case, freshly made, rather than boxed up and pre-packed. These sell for $1.90 each and come tres pres/very close to the Parisian version. For some reason New York altitude does not encourage the shiny meringue shells you find in Paris.
But the taste and range of flavors is excellent. Chef Olivier Dessyn earned his pastry bones at The Paris Ritz cooking school, The Meurice Hotel and Pierre Herme(!)
Triple Vanilla, Espresso, Pistachio, Rose, Raspberry,Chocolate Praline, Coconut, Chocolate, Passion fruit etc.
I prided myself on getting through last week almost pastry-free (except for les 2 croissants). Then I read about Mille-Feuille and ran out the door to tell you about it this morning. You can find Mille-Feuille in Greenwich Village at 552 LaGuardia Place (Bleecker Street). I suggest you run (literally) home and eat a HUGE salad like this.