PAUL LAFAYET (K11購物藝術館)

营业中

休息中

晚上行經K11的老佛爺，便買了一些老佛爺的名物做宵夜， 選擇了 Creme Brulee 、 Lemon Tart 和2件Macaron。Creme Brulee： 店員即時以火槍燒面層的焦糖，烘熱的面層變脆糖面，食落脆脆地，Creme Brulee 很香很滑，非常美味，不愧是老佛爺的招牌名物。Lemon Tart： 有淡淡的檸檬味，酸酸地。買咗D Macaron試下。Earl Grey Macaron： 唔覺得有 Earl Grey 的香味，只係好甜。Passion Fruit Macaron： 顏色夠sharp，咬 一口酸酸甜甜的，我比較喜歡這一款Macaron。

見到餅櫃好多選擇, 要了tiramisu同出名的creme brulee.店鋪有三個座位, 可以堂食.睇住店員細心咁用火槍燒creme brulee既表面, 令我對呢個甜品好有期望.表面有一層薄薄既焦糖, 用匙羹輕輕一敲就碎, 底下係好香蛋味同雲尼拿味既cream, 不過又係唔係真係好味到其他地方食唔到呢? 我又唔覺!食完creme brulee就試tiramisu, 用一個好細既杯裝住, 外表好普通(只係o係面頭灑左d朱古力粉同埋插左一塊薄薄既朱古力.至於味道更是普通到不得了, 同一般餅店無分別, 但賣到咁貴!俾左個喊佢, 因為試一次就夠, 唔會再食!

今日一位朋友生日，於是去左Paul Lafayet 買Macaron 送比佢 其實之前都試過佢既 Macaron 真係非常之好味!! 不過價錢同個size 就唔成正比... 所以偶爾一餐半餐個價錢都接受到既 ^^今日買左passion fruit, rose, sesame, cappucino, raspberry, ginger, maccha, jasmin, champagne (仲有一隻唔記得左喇)，係非常好味!! 而且服務態度好好，每一個細節位都照顧得到， 因為我擇Macaron 既時候花多眼亂，於時考慮左好耐，又心大心細，所以問店員意見佢地都好樂意好解答我既問題 而且我擇左都幾耐，佢地都冇不滿既樣之後我問佢地如果唔放入雪櫃可以放到幾耐，佢地就即時介紹我用Jelly bag($5) Macaron 冇咁易溶同時幫我代為雪落佢地個雪櫃，等d Macaron 冇咁易溶同時我揀既時候可能會有d 色撞左~ 例如rose 同 raspberry 都係差唔多色，店員好細心咁將佢地調一調位，令個賣相又靚d~

今天中午經過尖沙咀，聽說Paul Lafayet出了新款甜品便到K11看一看，再次被甜品櫃吸引著，特別是新產品朱古力mousse朱古力的魔力又甚能抗拒呢，忙碌過後，吃些甜品竟能滿足下心魔，又能慰藉一下自己之前吃過的Creme Brulee 的確令人回味，那脆脆的焦糖面加上香濃的燉蛋，真的想一吃再吃！但今次還是先試試其他未吃過的款式當然先要了新產品Chocolate Mousse，面層是濃濃朱古力，下面是moussemousse十分滑，兩者配合起來，口感豐富，朱古力味濃，好味！Strawberry Tart，草莓很甜，吉士醬又甜又滑而不膩，而且打得挺身控制得剛好，而撻底十分鬆脆，比starbucks的好吃得多Jasmin Lemon Cake，味道清清的，不過茉莉味較淡，檸檬味較濃不過整個蛋糕吃來相當有層次，味道層層遞進還有Opera，又是朱古力迷必吃的朱古力慢慢在口內溶化，又滑又濃郁，真的令人享受而底層脆脆亦令此甜品更增添美味，豐富口感Paul Lafayet尖沙咀河內道18號K11購物藝術館G23舖

小妹一向對七彩顏色的杏仁餅很有興趣，今日挑選了幾款口味試試。k11 special的香檳味道是最弱的，只有樣子可言。心想最穩陣的口味可算是綠茶吧。怎料厚厚的夾心奶味極為濃郁, 不太甜但全沒有綠茶甘味, 失望非常。一向都愛茶味甜品, 又挑了烏龍味來試試, 灰色的組合兩片中間藏著陣陣濃香中式茶味, 是最喜歡的一款。也選了芝麻, 雖然跟綠茶一樣奶味超濃，但嚐到很香甜的芝麻味, 整個配搭卻是很夾的。黃加黑色的組合是佰爵茶, 中間夾心像拖肥味多過獨特的幽香茶味, 焦糖醬過份甜膩,不值得推介。馬卡龍們外面都夠脆但太厚，裡面不夠煙韌卻軟軟濕濕，我還是最愛jean paul hevin的版本呢。

甜魔離開香港之前第二站，是進攻瘋狂在香港開分店的老佛爺，今日約齊朋友，在四點的下午茶時間到達她們第一間分店，五件甜餅加上六件macaroons即被從極度appealing的櫃子裡面拿出來，待我們拍完全家福後就急不及代要開動喇!是次甜點是以"非巧克力"為主，因為女孩子都愛美喔！首先要試的是店員細心為我們叮熱的蘋果大黃脆脆，金黃牛油脆脆表層下藏著不少果肉，大黃味並不突出，而且好快筆到底，蘋果粒的大小很適中，整體甜味天然，但期待她們改做酸點的口味。Exotic是新出貨色，好像荷包蛋的賣相十分吸引，以為白色慕斯是夏天香甜的椰子味，不過我卻吃到濃烈的白巧克力味，莫非我們已經破了"非巧克力"的界?底下椰子蛋白餅的椰子味都不太明顯，只是相比之下比用海綿蛋糕特別。"蛋黃"既有清甜芒果滋味，又有熱情果味，非常吸引，這個Exotic還有一個驚喜，就是在臨尾讓我吃到菠蘿粒!下一個進攻目標是最期待的cremoso，頂層的甜果膠下用心噴灑了綠茶粉，下面的綠茶慕絲口味偏奶，但個人認為是全件蛋糕最好吃的地方，一路向下層吃下，綠茶味道越發甘濃，自問對綠茶的濃度要求已算高，但深綠的位置應說是綠茶蓉來的，因為她已經濃得變

After having dinner with my beloved friends....i get to K11 and grab some macaroons from Paul Lafayet on my way home...The macaroons look quite good and packaging look decent.... I bought rose, pistachio, champagne, raspberry and ginger.......First the rose one, i bought two since i rmb it is highly recommended by loads of people...but sadly it taste like using cheap rose extract oil and the macaroons are too crunchy....aren't the pistachio one aren't good at all too.. from the color of it...i k

每次行經尖沙咀去尖東的路...都會當正呢度係一個景點, 唔食d野都唔捨得上路> <今次選擇試呢度人氣極盛的Apple Crumble加多粒店小姐介紹, 最近出的Champagne Macaron比錢時發覺要成$70蚊??check單睇原來店小姐計多左粒macaron的錢 後尾退番十五蚊比我@@本身我唔好食麥記的蘋果批, 不過見咁多人推介apple crumble, 就係抱著一顆替佢平反的心,貴一貴都去比個機會自己試下...實驗結果顯示...好遺憾 原來人真係有d野唔岩食, 即使整得再好都唔會覺得佢好味不過都想客觀少少地評一評,apple crumble底層鋪滿軟得黎又有d咬口的青蘋果肉, 用料十足,因為叮熱左黎食, 內層的肉桂味都充斥住口腔, 仲有外層的散發住牛油香的cumble layer, 食落好似曲奇咁脆咁香口,係我幾欣賞的一點另一件香檳macaron, 食之前已經特登搵水漱口...除了吃第一口 疑似食到香檳味...淨下咬落就只有夾心層白朱古力cream又唔知係咪我唔好彩...我發覺champagne個層入面好空心...之前食開macaron都係d軟心的fill

After hearing so much about their famous creme brulee, i decided to try it with some friends.it cost $40. The burnt sugar on top was a bit too burnt so it had a bit of a bitter taste. The custard filling could be sweeter, and honestly i like the creme brulee i made at home more.I wouldn't go buy it again.I also bought the maccha macaron, since i love all things green tea. I decided to give it a go. To be honest i quite liked it, people say their macarons aren't that good, but i think the maccha

Since we were in K11 for dinner, it seemed a waste not to give Paul Lafayet a try!Me and my friend stood there staring at all the different cakes we could get... such a hard decision! Finally, we decided on the Mango Soleil and the waitress also recommended the new Champagne macaron. I was also really interested by the Rose macaron so we ordered that too.Sitting at the small table inside the shop, the first out of the three that we tried was the Mango Soleil. Inside this little dome cake is alte

waking up at two oclock after a sunburn,i immediately visit paul lafayet to pump in some sugar into the body,or not i really worried that i'll faint suddenly~!long time not visiting,i just remember their vanilla in pear tart was strong and good,and again vanilla in creme burlee was powerful and appealing.the waitress were very polite and kind today,and she recommended several chocolate choices,but i was not at that mood today,also i remember their chocolate blueberry mousse cake was bad.i finall

一去到都幾多人買外賣，但沒有人堂食。我們點了兩個蛋白杏仁餅（一個綠茶，一個芝麻）和一個焦糖燉蛋。我們認為那個焦糖燉蛋真的是非常好吃。表面上的焦糖烤得剛剛好，還是暖暖的。但裡面的燉蛋就非常冰凍，而且不會太甜。相反的，那兩個蛋白杏仁餅並沒有預期的那麼好吃。我們都覺得太甜，兩個口味也沒有太大分別。所以我們下一次去吃也是會吃焦糖燉蛋，但不會吃蛋白杏仁餅。

因為我唔太仲意中底甜品, 朋友帶左我黎呢到到~我地叫左一個Cream Brulee 同Lemon tart, 鋪頭好細, 只係得幾個位, 我地去到剛好比人坐左~咁就只可以外賣係出面食~我對呢間野既了解唔多朋友同店員都話Cream Brulee 係signature~ 咁我就叫左呢個~ 我對佢既wooden spoon 好有興趣, 好得意呀~店員即叫即用火槍烘熱面層既糖~ 到我地搵到位食... e... 咁苦既..可能我唔好彩? 咁出名既野.. 佢整燶左.... 朋友食左一淡之後都係到笑...話我好黑仔...唔... 我好少叫cream brulee, 因為我成日覺得好食既cream bruless太少.. 呢個雖然好滑..不過 黎creamy仲有一段少距離...朋友個lemon tart, 我食左佢少少cream, 都幾lemonee... 個tart 我冇咬..我見佢食到成咀係~ 應該都幾nicely made. 如果唔係睇上去冇咁脆~下次想去試下個macaron 可能真係我唔好彩~大家都讚既話想比多次機會佢

去完尖咀食飯, 想食吓甜品, 朋友介紹去K11搵搵! 見到呢間鋪咁多人圍住, 唔差得去邊, 於是買住2個食吓 - Apple Crumble & Cream Brulee! 我地要求Apple Crumble要熱食, 店員即刻焗熱佢, 嘩 ! 好食到不得了, 又香又唔太甜 ! 至於Cream Brulee, 店員用火槍烘熱面層變脆糖面, 好滑, 不過唔夠Apple Crumble咁有驚喜!堂食後, 可以要求店員將甜品器皿送俾您, 拎番屋企做豉油碟都ok架!

身為openrice的超級粉絲, 當然知道lafayet多有名氣, 幾乎每位開飯的大人物都落力推介, 難得是日發薪水(其實是晚上才發, 不過實在急不及待), 離上班時間還有一整個小時, 美食當前又怎能錯過呢?終於有幸來到處於K11 的Paul Lafayet, 鄉下妹出城的我當然要拍個照以作紀念^^餅櫃裏除了一個個色彩繽紛,個子小小的macaron外,還有精緻的蛋糕, 令人目不暇給. 因對creme brulee和millefeuilles 沒大好感, 所以是次目標就鎖定了另一人氣蛋糕 Dome Chocolat-Myrtilles.鏡面朱古力非常光滑, 沒有多餘的氣孔, 亦沒有'標冷汗' (出倒汗水)的跡象, 可見溫度控制十分準確.鏡面下是chocolate和blueberry mousse, 中央及底層有鬆軟sponge cake. ganache 和 chocolate mousse 朱味實在濃郁但未算甘苦, blueberry mousse不但沒有搶去朱古力的風頭, 微酸的中央正好中和幼滑且濃重朱味的膩感, 令人越吃越開胃 至於口感方面, 軟滑mousse配合鬆軟海綿雞蛋, 其