Hotel Douce

Mille-feuille, meaning "a thousand leaves, "is as complicated as the name might indicate. The orderly layers filled with custard cream come tumbling down at the touch of a fork, making you regret that you didn’t take a picture before going for a bite. Not to worry, because you’ll forget about all of that once the flavor of butter and the sweetness of the custard cream spreads through your mouth. Some mille-feuille are decorated with berries and macaroons, but it’s not quite like the classic mille-feuille with just the thousand layers of pastry and custard cream. Chef Hong-yeon Jung, graduate of one of the first generation of pastry schools Ecole de Patisserie de Tokio, was the one who introduced this French dessert to Korea.