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2012-06-19
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Located at the same row as Papa Rich which is just a few doors away (and next to a fruit shop), this simple and humble french patisserie does not look extraordinarily inviting at first glance. However, the sight of colourful macaroons (comprising of exotic flavours such as wasabi, winter truffle, black sesame, pistachio) and delicately handcrafted petite gateux have proven us wrong right away when we first stepped in.With such vast array of beauty and variety, we were having absolutely tough tim
With such vast array of beauty and variety, we were having absolutely tough time in making choices on our 'first kill'. LOL. Hence the patisserie, while calmly put down his half down raspberries (yes they needed to be decorated with a droplet of syrup to enhance the taste), recommended us to go for this ... Le Favori (centre), winter truffle macaroon (right), wasabi macaroon (left).
So what is this Le Favori? Top green layer with chocolate sprinklets are of cheesy texture with tinge of pistachio nuttiness. Below the cheesy layer, there were pistachio sponge layers which are pretty much tasteless, sandwiching the only sweetness of the cake. The sweetness was none other than raspberry cheese. Absolutely fantastic combination of nuttiness and fruittiness with adequate sweetness. Cost: Le Favori (RM15), macaroons (RM5), winter truffles (RM9).
P@s$ionDonned with yellow flakes that hardly falls off like any other typical cakes, this is a dessert not to be messed with lightly. The secret to enjoying the fullness of such mango passion is to do it as slow as you could, letting every small spoonful of sour to mingle with sweet sensation and blowing your mind off with it. While the patisserie intentionally designs the heavier concentrated mango to be at the lower core of the dessert, notice it was supported by a harder and sturdier base beneath it, which makes it another layer if you pay enough attention to it. Not to mention the carefully syrup-ed raspberry and thin dark chocolate slice neatly positioned on top of it! This just makes RM15 worth the value of money.
Le PalladioAlmond tart awesomeness to the max. Before turning away from this after having a glance at the price (yes this is more expensive, i.e. RM22), admire at the fine details that the patisserie has expressed through internal texture of seemingly simple white tart. Once again, this has absolutely blew my mind off the moment our spoons sank half down to its core - it was HARD. But why? While the top was perfectly shaped with almond and vanilla mousse-like texture, the core of it was in fact ALMOND with white chocolate, and a big DUNK of it. The base was no lesser impressive with double layered texture. Even if you are not a big fan of almonds, being an average photography amateur (like me) is good enough to try this out.
Power of Dark Chocolate: L'AmerDark chocolate has always been my personal favourite due to the complexity between tinging sweetness hovered by lingering bitterness. With thick dark chocolate at its core, this is another masterpiece not to be taken lightly for chocolate enthusiasts. It is neither watery nor hard-crusted. It was viscous and the chocolate core would flow really slowly. You certainly need a while to let that happen. Another attractive factor to this, of course was the price (10% discount this month).
We left the place with utmost satisfaction and for certain, that would not be the last minute to park ourselves there. I WILL BE BACK.
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