I just wrote the review and when I went to upload a picture OpenRice just froze on me!!!! This isn't the first time either. Anyways, this review is long overdue as I visited in Dec 2011. There was an offer set ($68) which includes your choice of cake/tart, your choice of macaron, and coffee or tea. I went witht he tiramisu, ginger macaron, and Kusmi chai tea. I was going to go with the ever popular creme brulee, but was afraid it will be too heavy. I'm quite glad I went with the tiramisu because
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I just wrote the review and when I went to upload a picture OpenRice just froze on me!!!! This isn't the first time either. Anyways, this review is long overdue as I visited in Dec 2011. There was an offer set ($68) which includes your choice of cake/tart, your choice of macaron, and coffee or tea. I went witht he tiramisu, ginger macaron, and Kusmi chai tea. I was going to go with the ever popular creme brulee, but was afraid it will be too heavy. I'm quite glad I went with the tiramisu because I'm in love with it. I've tried tiramisu where strong coffee/espresso was used making it bitter and I've tried it where coffee liquer was used which I don't favor. I like Paul's tiramisu as coffee flavor was light and the cake, mascarponw ratio was perfect. It also wasn't too sweet. Unfortunately, the macaron did not live up to its hype. I don't want to sound like a know it all, but I've had my fair share of macaron experience. I've had Laduree and Pierre Herme from France and over a dozen places in Los Angeles. I know what a good macaron is. When I bit into Paul's macaron the shell cracked fell into crumbles, it was too dry. I think texture and flavor are important components of a good macaron. Paul got the flavor part but missed the texture part.
Note: I've tried to upload the picture again and it froze on me again. I will just have to upload the picture at a later time.
看了很多關於食評加上今天突然想吃法式甜品，所以就算我倆正餐吃得八八九九也點了Creme Brûlée, Red Fruit Dome and Mille Feuilles. 當中的主打Creme brûlée 真的不錯，有旦味，又creamy。red fruit dome味道清新，反而Mille Feuilles 就略微淡口，酥皮不夠香脆，有點美中不足。但總括來說，今次是一個滿意的經驗。
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看了很多關於食評加上今天突然想吃法式甜品，所以就算我倆正餐吃得八八九九也點了Creme Brûlée, Red Fruit Dome and Mille Feuilles. 當中的主打Creme brûlée 真的不錯，有旦味，又creamy。red fruit dome味道清新，反而Mille Feuilles 就略微淡口，酥皮不夠香脆，有點美中不足。但總括來說，今次是一個滿意的經驗。
My all-time favourite is the cakes in Paul Lafayet! So we went to this shop in Causewaybay after dinner, and on this weekday, only 1 of the two tables are occupied and we quickly grabbed a seat!As birthday girl always has the say (jokingly! haha!), definitely i want Creme Brulee and my friends ordered the rest of these cakes:-Raspberry Chocolate Dome:I havent tried this version of chocolate dome before and it gives me surprise indeed. The molten chocolate layer outside is as rich and not very sw
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My all-time favourite is the cakes in Paul Lafayet! So we went to this shop in Causewaybay after dinner, and on this weekday, only 1 of the two tables are occupied and we quickly grabbed a seat!
As birthday girl always has the say (jokingly! haha!), definitely i want Creme Brulee and my friends ordered the rest of these cakes:-
Raspberry Chocolate Dome: I havent tried this version of chocolate dome before and it gives me surprise indeed. The molten chocolate layer outside is as rich and not very sweet as usual, and when you taste on, the soft texture of the cake inside and the raspberry sauce inside the dome melted together and melted us too! Raspberry Macaroon This bigger version of raspberry macaroon wouldnt be appealing to everybody, frankly it tastes a bit like the Hand Cream in Crabtree & Evelyn (although I didnt really taste it!) but the smell of the whole dessert is like those hand cream, beware! haha, the raspberries inside it are really fresh, I just don't really like the cream accompanying it though.
Creme Brulee My all time favourite and it never disappoints me! The hard texture on top and the softness of the middle layer defines what really means by the vanilla flavour and how caramel actually mixes well with vanilla and eggs!! Plus, you'd find vanilla seed at the bottom of the dish, very rare indeed in town!
Strawberry Tart The shopkeeper claims that the tart crust is imported from France, and although I really cant taste the difference, it is indeed a very fresh dessert to try! The strawberries are fresh and they are not softened by sugar water like those in town (cos they're a bit sour!). Still, if you opt for things that are less sweet, this would be a great choice.
As usual, I'm feeling very contented after eating all the greatly crafted desserts in Paul Lafayet!
題外話/補充資料：
Tips: if you like the wooden container printed "Paul Lafayet" when you finished the creme brulee, ask the shopkeeper and they will give you a new one to bring it home!
繼早前日式拉麵店到處在銅鑼灣插旗後，西式甜品店也悄悄的起革命，自從Paul Lafayet進駐皇室堡後，Tony Wong及La Maison du Chocolat亦相繼於附近開分店。自問對甜品非常熱愛，是熱愛到會去君悅Tiffin吃一頓甜品Buffet做晚餐的程度，所以對於西式蛋糕店遍地開花的盛況深感興奮。這天吃過晚飯後，心思思又想吃一個西式甜品，便來到皇室堡的Paul Lafayet，銅鑼灣店較尖沙咀店更大，放置了3至4張枱堂食，不用再好像K11店般要瑟縮一角地吃。店員會殷勤地介紹每款甜品，於餅櫃揀選好蛋糕後，付款後安座一會兒，店員便會送上甜品。是次點了Creme Brulee及Apple Crumble。Creme Brulee是店員即叫即燒的，有些時候店員燒得過火的話，那個焦糖脆片便會帶些苦澀味，這次火喉剛剛好，用匙羹輕輕一敲，那個薄薄的脆片便應聲裂開，再舀一口燉蛋吃，口感幼滑細膩，而且蛋味濃郁，細嘗之下，慢慢再滲出雲尼那的香氣，怪不得差不多每位客人也點了Creme Brulee。而Apple Crumble店員會事先加熱再送上，蘋果餡內有粒粒軟腍的蘋果肉，果肉的微酸跟金寶脆
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繼早前日式拉麵店到處在銅鑼灣插旗後，西式甜品店也悄悄的起革命，自從Paul Lafayet進駐皇室堡後，Tony Wong及La Maison du Chocolat亦相繼於附近開分店。自問對甜品非常熱愛，是熱愛到會去君悅Tiffin吃一頓甜品Buffet做晚餐的程度，所以對於西式蛋糕店遍地開花的盛況深感興奮。
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