I recently returned from Paris, where every day I had either a pain au chocolat, tartine, canelé, or financier. I thought I’d develop an aversion to sugar, since I don’t have a strong sweet tooth, but I didn’t. It’s not the same to eat a croissant in Midtown than in St. Germain des Près, of course, but there are some very good French patisseries in New York. One of the best is Pomme Palais, a cheerful and stylish food shop inside the recently renovated New York Palace hotel on Madison Avenue. The market-style patisserie serves breakfast, lunch and take-away, with a menu conceptualized by award-winning chef Michel Richard and executed by pastry chef David Carmichael. They have classic and innovative pastries, including St. Honorés with house-made caramel, Napoleons, macarons, a variety of eclairs, and a French take on the Kit Kat bar, topped with truffle chocolate mousse.