Relive Patisserie

Notes

• On the ground floor of Upper Lascar Row, making modern French cakes and small precise desserts. Its founder spent three-odd years in hotel pastry kitchens before setting up alone. The flavours run to tea and fruit — Earl Grey, fig with lavender, lychee oolong — and the charlotte comes crowned with caramelised choux. The room was worked out carefully, down to where the furniture sits, on the premise that a patisserie can also be somewhere to get away from the city. Closed Mondays.