
Trending on Resy
The Mille-Feuille Is Rethinking Its Layers
Gone is the shattering puff pastry and smooth pastry cream: Lately, mille-feuilles have been shedding their traditional structure left and right in favor of more … unexpected fillings. And while the classic dessert can still be found on the menus of French restaurants far and wide (sometimes under its other name, the napoleon), chefs across the country have been quite liberal in their interpretations of it.
We present them to you here, from classic to completely whacky.

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
Amour West Hollywood
West Hollywood
Obélix
River North
The Noortwyck
West Village
Routier
Pacific Heights
Casa Bianca
East Cesar Chavez
Kultura
Cannonborough Elliotborough
Claud
East Village
Claud
East Village
M. Wells
Bushwick
Dirty French Steakhouse
Brickell
Pascual
Capitol Hill
Café Carmellini
NoMad
Smithereens
East Village
Corima
Chinatown
Club Room at Soho Grand Hotel
SoHo
Dirt Candy
Lower East Side
Dirt Candy
Lower East Side

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
Amour West Hollywood
West Hollywood
Obélix
River North
The Noortwyck
West Village
Routier
Pacific Heights
Casa Bianca
East Cesar Chavez
Kultura
Cannonborough Elliotborough
Claud
East Village
Claud
East Village
M. Wells
Bushwick
Dirty French Steakhouse
Brickell
Pascual
Capitol Hill
Café Carmellini
NoMad
Smithereens
East Village
Corima
Chinatown
Club Room at Soho Grand Hotel
SoHo
Dirt Candy
Lower East Side
Dirt Candy
Lower East Side

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
Amour West Hollywood
West Hollywood
Obélix
River North
The Noortwyck
West Village
Routier
Pacific Heights
Casa Bianca
East Cesar Chavez
Kultura
Cannonborough Elliotborough
Claud
East Village
Claud
East Village
M. Wells
Bushwick
Dirty French Steakhouse
Brickell
Pascual
Capitol Hill
Café Carmellini
NoMad
Smithereens
East Village
Corima
Chinatown
Club Room at Soho Grand Hotel
SoHo
Dirt Candy
Lower East Side
Dirt Candy
Lower East Side

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
Amour West Hollywood
West Hollywood
Obélix
River North
The Noortwyck
West Village
Routier
Pacific Heights
Casa Bianca
East Cesar Chavez
Kultura
Cannonborough Elliotborough
Claud
East Village
Claud
East Village
M. Wells
Bushwick
Dirty French Steakhouse
Brickell
Pascual
Capitol Hill
Café Carmellini
NoMad
Smithereens
East Village
Corima
Chinatown
Club Room at Soho Grand Hotel
SoHo
Dirt Candy
Lower East Side
Dirt Candy
Lower East Side

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
Amour West Hollywood
West Hollywood
Obélix
River North
The Noortwyck
West Village
Routier
Pacific Heights
Casa Bianca
East Cesar Chavez
Kultura
Cannonborough Elliotborough
Claud
East Village
Claud
East Village
M. Wells
Bushwick
Dirty French Steakhouse
Brickell
Pascual
Capitol Hill
Café Carmellini
NoMad
Smithereens
East Village
Corima
Chinatown
Club Room at Soho Grand Hotel
SoHo
Dirt Candy
Lower East Side
Dirt Candy
Lower East Side

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
Amour West Hollywood
West Hollywood
Obélix
River North
The Noortwyck
West Village
Routier
Pacific Heights
Casa Bianca
East Cesar Chavez
Kultura
Cannonborough Elliotborough
Claud
East Village
Claud
East Village
M. Wells
Bushwick
Dirty French Steakhouse
Brickell
Pascual
Capitol Hill
Café Carmellini
NoMad
Smithereens
East Village
Corima
Chinatown
Club Room at Soho Grand Hotel
SoHo
Dirt Candy
Lower East Side
Dirt Candy
Lower East Side

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
Amour West Hollywood
West Hollywood
Obélix
River North
The Noortwyck
West Village
Routier
Pacific Heights
Casa Bianca
East Cesar Chavez
Kultura
Cannonborough Elliotborough
Claud
East Village
Claud
East Village
M. Wells
Bushwick
Dirty French Steakhouse
Brickell
Pascual
Capitol Hill
Café Carmellini
NoMad
Smithereens
East Village
Corima
Chinatown
Club Room at Soho Grand Hotel
SoHo
Dirt Candy
Lower East Side
Dirt Candy
Lower East Side

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
Amour West Hollywood
West Hollywood
Obélix
River North
The Noortwyck
West Village
Routier
Pacific Heights
Casa Bianca
East Cesar Chavez
Kultura
Cannonborough Elliotborough
Claud
East Village
Claud
East Village
M. Wells
Bushwick
Dirty French Steakhouse
Brickell
Pascual
Capitol Hill
Café Carmellini
NoMad
Smithereens
East Village
Corima
Chinatown
Club Room at Soho Grand Hotel
SoHo
Dirt Candy
Lower East Side
Dirt Candy
Lower East Side

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
Amour West Hollywood
West Hollywood
Obélix
River North
The Noortwyck
West Village
Routier
Pacific Heights
Casa Bianca
East Cesar Chavez
Kultura
Cannonborough Elliotborough
Claud
East Village
Claud
East Village
M. Wells
Bushwick
Dirty French Steakhouse
Brickell
Pascual
Capitol Hill
Café Carmellini
NoMad
Smithereens
East Village
Corima
Chinatown
Club Room at Soho Grand Hotel
SoHo
Dirt Candy
Lower East Side
Dirt Candy
Lower East Side

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
Amour West Hollywood
West Hollywood
Obélix
River North
The Noortwyck
West Village
Routier
Pacific Heights
Casa Bianca
East Cesar Chavez
Kultura
Cannonborough Elliotborough
Claud
East Village
Claud
East Village
M. Wells
Bushwick
Dirty French Steakhouse
Brickell
Pascual
Capitol Hill
Café Carmellini
NoMad
Smithereens
East Village
Corima
Chinatown
Club Room at Soho Grand Hotel
SoHo
Dirt Candy
Lower East Side
Dirt Candy
Lower East Side

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
Amour West Hollywood
West Hollywood
Obélix
River North
The Noortwyck
West Village
Routier
Pacific Heights
Casa Bianca
East Cesar Chavez
Kultura
Cannonborough Elliotborough
Claud
East Village
Claud
East Village
M. Wells
Bushwick
Dirty French Steakhouse
Brickell
Pascual
Capitol Hill
Café Carmellini
NoMad
Smithereens
East Village
Corima
Chinatown
Club Room at Soho Grand Hotel
SoHo
Dirt Candy
Lower East Side
Dirt Candy
Lower East Side

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
Amour West Hollywood
West Hollywood
Obélix
River North
The Noortwyck
West Village
Routier
Pacific Heights
Casa Bianca
East Cesar Chavez
Kultura
Cannonborough Elliotborough
Claud
East Village
Claud
East Village
M. Wells
Bushwick
Dirty French Steakhouse
Brickell
Pascual
Capitol Hill
Café Carmellini
NoMad
Smithereens
East Village
Corima
Chinatown
Club Room at Soho Grand Hotel
SoHo
Dirt Candy
Lower East Side
Dirt Candy
Lower East Side

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. (You can now find it on the menu at his restaurant, Smithereens.)
Photo by Bernard Lin, courtesy of Fulgurances
Amour West Hollywood
West Hollywood
Obélix
River North
The Noortwyck
West Village
Routier
Pacific Heights
Casa Bianca
East Cesar Chavez
Kultura
Cannonborough Elliotborough
Claud
East Village
Claud
East Village
M. Wells
Bushwick
Dirty French Steakhouse
Brickell
Pascual
Capitol Hill
Café Carmellini
NoMad
Smithereens
East Village
Corima
Chinatown
Club Room at Soho Grand Hotel
SoHo
Dirt Candy
Lower East Side
Dirt Candy
Lower East Side

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
Amour West Hollywood
West Hollywood
Obélix
River North
The Noortwyck
West Village
Routier
Pacific Heights
Casa Bianca
East Cesar Chavez
Kultura
Cannonborough Elliotborough
Claud
East Village
Claud
East Village
M. Wells
Bushwick
Dirty French Steakhouse
Brickell
Pascual
Capitol Hill
Café Carmellini
NoMad
Smithereens
East Village
Corima
Chinatown
Club Room at Soho Grand Hotel
SoHo
Dirt Candy
Lower East Side
Dirt Candy
Lower East Side

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
Amour West Hollywood
West Hollywood
Obélix
River North
The Noortwyck
West Village
Routier
Pacific Heights
Casa Bianca
East Cesar Chavez
Kultura
Cannonborough Elliotborough
Claud
East Village
Claud
East Village
M. Wells
Bushwick
Dirty French Steakhouse
Brickell
Pascual
Capitol Hill
Café Carmellini
NoMad
Smithereens
East Village
Corima
Chinatown
Club Room at Soho Grand Hotel
SoHo
Dirt Candy
Lower East Side
Dirt Candy
Lower East Side

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
Amour West Hollywood
West Hollywood
Obélix
River North
The Noortwyck
West Village
Routier
Pacific Heights
Casa Bianca
East Cesar Chavez
Kultura
Cannonborough Elliotborough
Claud
East Village
Claud
East Village
M. Wells
Bushwick
Dirty French Steakhouse
Brickell
Pascual
Capitol Hill
Café Carmellini
NoMad
Smithereens
East Village
Corima
Chinatown
Club Room at Soho Grand Hotel
SoHo
Dirt Candy
Lower East Side
Dirt Candy
Lower East Side

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
Amour West Hollywood
West Hollywood
Obélix
River North
The Noortwyck
West Village
Routier
Pacific Heights
Casa Bianca
East Cesar Chavez
Kultura
Cannonborough Elliotborough
Claud
East Village
Claud
East Village
M. Wells
Bushwick
Dirty French Steakhouse
Brickell
Pascual
Capitol Hill
Café Carmellini
NoMad
Smithereens
East Village
Corima
Chinatown
Club Room at Soho Grand Hotel
SoHo
Dirt Candy
Lower East Side
Dirt Candy
Lower East Side
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