THE CLASSIC: At Amour in Los Angeles, a traditional mille-feuille is available à la carte and on their tasting menu.
Photo courtesy of Amour West Hollywood
THE CLASSIC: In Chicago, Obélix goes for a caramelized puff pastry mille-feuille, layered with milk chocolate, maple, and brown butter.
Photo courtesy of Obélix
THE PASTRY FLEX: At The Noortwyck in New York, executive pastry chef Ileene Cho has created a mille-feuille that never leaves the dessert menu, made with banana, stout caramel, and pecan.
Photo courtesy of The Noortwyck
THE PASTRY FLEX: At Routier in San Francisco, co-owner and award-winning pastry chef Belinda Leong changes the restaurant’s napoleon seasonally. This one boasts caramelized pineapple, lime mascarpone, lime confit, and coconut macaroon.
Photo by James Wanbaugh, courtesy of Routier
THE PASTRY FLEX: At Casa Bianca in Austin, a self-titled “spooky Italian” restaurant, a lasagna mille-feuille appears on the dessert, made with crispy pasta, La Tur cheese pastry cream, and strawberries.
Photo by Christian Remde
THE PASTRY FLEX: And in Charleston, Kultura chef and co-owner Nikko Cagalanan took inspiration from a popular snack in the Philippines to create the turon mille-feuille, where baked lumpia wrappers are layered with banana pastry cream and caramelized banana and jackfruit.
Photo by Ryan Belk, courtesy of Kultura
THE SAVORY TOUCH: The mille-feuille dips into savory territory at Claud in New York. A staple on their winter menu, this mille-feuille layers puff pastry with mushrooms and Whitney cheese ...
Photo by Karissa Ong, courtesy of Claud
THE SAVORY TOUCH: ... which Claud chef-owner Joshua Pinsky switches up with confit tomato and Moses Sleeper cheese during the summer.
Photo by Teddy Wolff, courtesy of Claud
THE SAVORY TOUCH: Also in New York, French-Canadian bistro M. Wells debuted a mortadella mille-feuille with pink dollops of whipped mortadella and white dollops of whipped goat and sheep cheese mixed with béchamel. A drizzle of pistachio sauce and nuts round it out.
Photo by Heather Pelletier, courtesy of M. Wells
THE ABSOLUTELY WILD: Say goodbye to puff pastry. In Miami, Dirty French Steakhouse has created a mille-feuille where the layers are made from thinly sliced mushrooms and served atop a seasonal curry (see how it’s made here).
Photo courtesy of Dirty French Steakhouse
THE ABSOLUTELY WILD: At Pascual in D.C., chef-owner Isabel Coss has devised a crispy plantain mille-feuille paired with Michoacán-style mole and caviar.
Photo by Deb Lindsey, courtesy of Pascual
THE ABSOLUTELY WILD: In New York, Café Carmellini offers a mille-feuille where thinly rolled pastry is layered with dressed Maine crab and served with a Meyer lemon sauce and pickled peppers.
Photo by Evan Sung, courtesy of Café Carmellini
THE ABSOLUTELY WILD: At his chef residency at Fulgurances in New York earlier this year, chef Nick Tamburo ended his tasting menu with a candied sea lettuce mille-feuille with black licorice cream, lemon jam, and orange blossom.
Photo by Bernard Lin, courtesy of Fulgurances
THE ABSOLUTELY WILD: On the opening menu of Corima in New York, a tuna mille-feuille boasted sea lettuce, husk cherry salsa, and chicharrón furikake.
Photo by Jovani Demetrie, courtesy of Corima
THE ABSOLUTELY WILD: And still in New York, Club Room serves up a slow-baked salmon mille-feuille stacked with yukon galettes and topped with crème fraîche and chives.
Photo by Alex Staniloff, courtesy of Club Room
THE PIONEER: But before all that, Dirt Candy in New York had a spinach mille-feuille, circa 2013-2014, where spinach puff pastry was layered with spinach mousse, smoked pistachio butter, lilac spinach, dehydrated grapefruit, and smoked pistachio salad.
Photo courtesy of Dirt Candy
THE PIONEER: And in 2023, Dirt Candy put another vegetable through the mille-feuille test for its summer tasting menu. This one was a carrot mille-feuille with carrot yuzu cream, carrot caramel, and roasted rainbow curls.
Photo courtesy of Dirt Candy
