Claude Est Revenu

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Patisserie Claude gave West Villagers a scare when it closed, but it has now reopened under the ownership of Claudes assistant, Pablo. According to Robert Sietsema, the croissants are as good as ever, just a little different. The butteriness and flakiness remain, but the croissants are less tightly twisted, a little browner, and the almond croissant oozing a little more of the creamy marzipan custard. [Fork in the Road/VV]