Nadège Patisserie

Macarons

Paper-thin shells with a delicate chew and generous flavored ganache or buttercream filling — available in seasonal and classic flavors, consistently among the best in the city

Éclairs

Classic French choux pastry filled with rich pastry cream and glazed on top — executed with the kind of precision you'd expect from a formally trained pâtissier

Fruit Tarts

Buttery pâte sablée shell filled with pastry cream and crowned with fresh seasonal fruit — beautiful to look at and balanced to eat

Entremets

Layered mousse cakes with precise mirror glazes and complex flavor combinations — the kind of showpiece pastry that demonstrates the kitchen's full technical range

Paris-Brest

Choux ring filled with praline mousseline cream — nutty, rich, and airy in equal measure, a reliable benchmark dish for any French patisserie