Former pastry chef at London’s Yauatcha, Hakkasan and The Ivy, Nadege has the experience and the heritage (she’s French) to know a good croissant from a bad one. Her patisserie is minimalistic and white in appearance, the perfect backdrop for her rainbow-bright confections.

She uses traditional recipes and gives them a modern twist – like coconut banana croissants and mojito macarons. She plays with form as well as flavour: the Miss Chili is a bubblegum-pink dome of raspberry chocolate cake with a hint of chili (specially imported from France and very expensive).

The coffee is Café Richard – Paris’s favourite brew – and the tea is by Kusmi, which caters to the Élysée Palace.