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Patisserie Claude "under new management"

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stuartlafonda Oct 30, 2008 07:58 AM

I froze in my tracks this morning when I walked up and found the window and door covered with brown paper and a small sign in the window informing the public that they were closed for renovations. A moment laterr the door opened and Pablo, the man by Claude's side for many years walked out. I spoke to him briefly and he said that he was now in charge, that they were going to "fix the place up" and would reopen in a few weeks. I was to devastated to ask more questions. This may be the end of an era. I wished him good luck and walked off.

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  1. MMRuth RE: stuartlafonda Oct 30, 2008 08:12 AM

    I think it's been reported that Claude was retiring at the end of the year, though I didn't realize it would be so soon. I'm actually glad one of his employees appears to have bought him out - at least the employees will still have jobs etc. Will you post back when you see it open again?

    1 Reply
    1. re: MMRuth
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      nativeNYer RE: MMRuth Oct 30, 2008 09:45 AM

      Yes, here's the link from 2 months ago announcing his retirement:

      http://chowhound.chow.com/topics/544598

    2. sing me a bar RE: stuartlafonda Oct 30, 2008 08:17 AM

      We all knew Claude had to call it a day. This is actually good news, being that it'll go on instead of becoming a bank or a Marc Jacobs.

      1. erin07nyc RE: stuartlafonda Oct 30, 2008 08:51 AM

        this is great news!

        1. j
          JohnBoy RE: stuartlafonda Oct 30, 2008 10:21 AM

          What a relief !!!!
          The world's very best pain au chocolate ! I am optimistic that Pablo will keep up the high standards. He worked side by side with Claude for many years.
          Whoever first notices the re-opening, please post the same.

          1. w
            wheatfields RE: stuartlafonda Oct 30, 2008 03:44 PM

            Aiiiiiiiiiii! He was the greatest!!! the greatest croissants!!! the greatest coffee eclairs!!! And entitled to be a little cranky because he was so good and because he worked so hard to be so good. Glad Pablo will be there but it will not be the same. Good luck Claude, take good care of yourself . . . . Enjoy your swimming . . . .

            2 Replies
            1. re: wheatfields
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              nativeNYer RE: wheatfields Oct 30, 2008 04:13 PM

              this is probably the best possible outcome given the fact that claude has decided to retire.

              1. re: wheatfields
                l
                Lau RE: wheatfields Oct 30, 2008 08:16 PM

                i hope the quality stays the same...i really like this place

              2. o
                oliveoyl RE: stuartlafonda Oct 30, 2008 08:22 PM

                I have my fingers crossed! For years I lived nearby and Claude would always wander into the back to find a warm pain au chocolat for me! I've yet to find a pain au chocolat better than his .. and at the time I worked P/T in Paris.

                1. c
                  candycane RE: stuartlafonda Nov 9, 2008 07:51 PM

                  I remember, one day Claude was making amazing "Croquembouche(sort of wedding cake" in the back that was one of his regular's special order. It was really a beautiful piece. I truly miss a real last master of "La Tradition" and wishing a good luck for Pablo. I am sure Claude will enjoy spending time for his favorite photographs.

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