A branch of the Parisian patisserie.
The filo in the mille-feuile was delicate and flaky, although not as decisively crisp as ones made to order that I've had in the past.
Friends tell me that the apple turnover/chaussons aux pommes and the vanilla cake are excellent. Will have to try these soon.
Heard from the staff there that they were super busy and selling out very early.
Apparently they get their stuff from Paris daily. In terms of strategising, probably best to get their more time-sensitive items (e.g. choux and filo based pastries) in the morning, and have cakes etc. later in the day.
43 Marylebone High Street