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🍰当当！呢次我有幸试到Le Goût呢家法式甜品店嘅蛋糕嘅。首先，个Mille-feuille（拿破仑）真系够晒口感，啲酥皮层次分明，嚟咬落去嘅时候有种脆卜卜嘅爽快，啲卡士达酱就滑溜溜嘅，夹埋真系完美，香草嘅香气真材实料！谂住唔止一款蛋糕会满足到我，所以又试咗个Mont Blanc。啲栗子蓉既滑又甘香，真系好得意！系中间夹咗啲海绵蛋糕，可能有少少干，不过总体黎讲，都真系几对路。🍏再嚟讲下个Apple Crumble，上面啲酥脆嘅crumble同底层嘅饼干质感真系正！苹果切得啱啱好，质地啱晒口，清甜得黎又唔腻。唔使再谂啦！生日或者想俾自己一个小小奖赏嘅时候，Le Goût嘅甜品一定会系你嘅不二选择。客啦，不论你钟意乜嘢口味，喺呢度梗有一款适合你嘅喇！🎉
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这是早期吃到的栗子挞 还是爱叫它Mont Blanc虽然这座勃朗峰并没有白雪飘霜 可是 朵朵栗子花绽放的模样 是不是也很让人心动？为了栗子 专门写了篇 “甜甜甜特辑 Mont Blanc 最爱的栗子味儿”可点击： http://blog.yahoo.com/elainexx/articles/1240193就这样一眼为你沦陷未开口 已深深著迷栗子泥开出朵朵花 绽放心头左看 右看 上看 下看 360度无死角的美最佳上镜奖 非你莫属
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I have heard great things about Le Goût, a tiny cake shop in Tai Hang, so I went to buy a few cakes for takeaway from them one weekend. Apparently the chef trained at L'Ecole Lenôtre, a highly reputable cooking school in France.(1) The Mille-feuille ($42) was accomplished. The three pastry layers were appealingly thick and crunchy, and the custard tasted delightful with a natural vanilla taste.(2) The Mont Blanc ($42) was aesthetically pleasing, with elegant patterns being made with the chestnut purée. Fresh chestnuts were used to make the purée, which gave it a perceptible taste. There was some sponge cake in the middle, which could have been a tad more moist, but the cake tasted good overall. (3) I also had a piece of Apple Crumble ($42). I liked the buttery crumble at the top, and the biscuit base had a nice texture too. The apple in the middle were cut into suitably-sized chunks and had just the right texture.
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Date of visit : 20 Apr 2013 (Sat) 3:30 pmAverage cost per head : $45Food quality : 9/10Environment : 8/10Service : 8/10Value-for-money : 9/10Overall rating : 8.8/10Le Goût means “taste” in French. Owned by a girl, Carole, with a passion for pastry and dessert and has attended a cooking school in France to sharpen her skill. Right at the corner of Sun Chun Street in Tai Hang, at weekends (as the official opening hours), one can easily spot her baking in the shop for delicious cakes and cookies.As most of the cakes are made by Carole, you won’t find dozens of choices at a time but each of them is made with heart and a personal touch.a) Millefeuille Vanille ($42) – 9.5/10The signature cake in Le Goût. A classic napoleon that is buttery for the 3 layers of puff pastry with vanilla custard in between. The millefeuille was baked in a golden brown and the custard was smooth and aromatic with vanilla flavour. Could take 2 or 3 pieces in a row.b) Cheese Cake ($42) – 8/10This baked cheese cake was with a good balance of sourness, softness and cheese flavour.c) Mont Blanc ($42) – 9.5/10Unlike the usual look with threads of chestnut purée covering the upper part of the mont blanc, the Le Goût version was made with dozens of checstnut flowers which reflect the feminine of the cake shop. Whipped cream, meringue and sponge cake formed the inner part. Perfect sweetness and with mixed of texture.04.2013
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大坑，天后一带其实有不少隐世餐厅，今次爱吃甜品的我就会大家介绍位于大坑的Le Goût。金字塔苹果批。一颗颗金黄色的脆粒堆成一个金字塔，阵阵的牛油芳香扑鼻。金宝内充满苹果粒，充满著浓郁的肉桂香，果肉软身却不会烂如蓉，口感也不错。挞底非常松脆，感觉不错。而且配上雪糕，既脆又软，味道很好，唯一就是吃的时候，金宝脆粒会散开，要小心。Mont Blanc，栗子蛋糕，$42，把栗子蓉挤成一朵朵玫瑰花，外型非常华丽，单看外表就已经觉得高贵。栗子蓉用上新鲜的栗子磨成茸，味道浓郁而且又软又滑。最令我惊喜的是原来蛋糕内里是焗蛋白脆及海绵蛋糕，蛋白脆与栗蓉混合，又脆又软，非常特别，口感丰富，推介。Chocolate Mousse Raspberry，朱古力红桑莓慕斯蛋糕，$42，闪亮镜面的朱古力外层配上新鲜的红桑莓果粒，造型感觉浪漫，就如一位热情的少女。浓郁的朱古力酱包著朱古力慕斯，非常细滑，中间夹著数颗新鲜的红桑莓果粒，酸酸的，与朱古力的甘苦味非常配合，感觉甜而不腻。Mille-Feuille，$42，这里的拿破仑是招牌，真的非试不可。市面上吃到有不同口味的拿破仑，但他们坚持用原本的口味，把经典带给客人。三层酥皮夹著两层吉士酱，面层还洒了店子名字，可见这真的是招牌。酥皮香脆松化，松但不碎，有点牛油香。吉士口感幼滑，虽然没有水果的点缀，但绝不失色，柔滑的吉士配上松脆酥皮，口感丰富，推介。原来吃拿破仑是有小tips，平日吃起来都是很”论尽”，要不然就是不可以一口同时吃到三层酥皮，Carole立即利用铁叉，将饼打侧，然后在中间切开，就可以分成小件，不会令拿破仑粉碎，又可以一次过品尝。我本人真的非常喜欢拿破仑和栗子蛋糕，有机会可以一试呀。
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