Best of Boston

At what point is an “up-and-coming chef” simply considered “arrived”? Quon probably passed that milepost a while ago, at least to those who’ve tasted her work at Café Madeleine — which is to say, any South Ender with good taste and a hankering for, well, madeleines (or classic chocolate eclairs, or …). We’d still argue, though, that not enough locals know her name, a side effect of pastry chefs being generally undervalued. This Paris-trained p&_acirc;tissi&_egrave;re’s exceptional craft proves that time is over.