WHERE TO EAT The best Vol-au-vent des fruits de mer in the world (according to food experts)

"Creamy vol-au-vent also epitomizes the kitchen’s finesse with European classics. The fish and shellfish in the seafood rendition remain moist, retaining individuality while contributing to the whole. The crinkly puffed pastry top is an appetizer or finale for some diners; I like to chop it into the creamy sauce and let it soak up every drop."

"Our pick from their eclectic international menu is the seafood vol-au-vent: lobster meat, shrimp, scallops, crawfish and tuna in a sherried lobster sauce, served with pastry puff triangles and asparagus."