Banque in Hudson operates a chocolatier and cocktail lounge inside a 1927 bank designed by the architects of the Empire State Building.
Banque occupies the old Farmers National Bank, built in 1927 by the architects who designed the Empire State Building. After a decade as a private residence, the restoration kept what mattered: the teller line, the deposit slip table, thirty-seven-foot coffered ceilings, and the original vault, which now holds wine. Arden Fuchs, trained as a pastry chef in Switzerland and Australia with chocolatier experience, opened the place; Paul Kennedy, whom she met in Australia and has worked with as a mentor for nine years, runs the kitchen.
Mornings bring croissants made with imported French butter and Fuchs's bonbons: intensely colored confections in flavors like coconut-kefir lime and pistachio-praline-lemon ganache that look more like jewelry than candy.
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