Paul Lafayet (已搬遷) 新店位置

Two blueberry cheesecakes and a strawberry tart for the celebration of my mum's birthday - i did not buy a whole cake for I am sure that we will not be able to finish one whole (as we all do not have a sweet tooth). After some decorations and arrangement, we had the cake after the grilled meat dinner at Iroha. The manager was kind enough to help us freeze the cakes in the shop.The blueberry cheese was very 'authentic' in taste and texture for it was thick and very creamy, resembling the cream ch

Date dined: Monday 17th Jan 2011 9.30pmOrdered: Mille Feuilles ($40), Strawberry Tart ($40), Vanilla tart ($40) and Chestnut cake (free)Taste: Mille feuilles - We were lucky enough to have tasted this before we even chose what cakes, the lady serving us was really nice. She gave us a taster of the Mille Feulles wrapped in tissue. It was very creamy,a nd it wa scrunchy at the same time. It was definately enjoyable but was abit too rich if I had to eat it all myself. Strawberry tart - This

Paul Lafayet 實在有很多甜品選擇，不過今天只想吃一個macaron，然後去對面ovenhose買第二款！手版大的chocolate macaron $40，外皮脆，內裏軟，朱古力味濃，不是勁甜，剛好！不過好貴呀，一陣風似的吃完~

係皇室堡行行下, 突然見到啲好吸引嘅cake. 咁就俾咗$40 買咗嗰mille feuille.嗰樣咁靚, 味道到應該唔差卦點知,原來得個樣 一吉, 啲酥皮好冧...好似擺咗好耐咁好失望, 食完仲失望, 啲custard 一啲都唔滑, 連我自己係屋企整嘅custard都好味好多食完之後已經乜都食唔落, 好濟好濟我最唔鐘意食完甜品有一種咁嘅感覺我好鐘意食嘢, 亦係咩都鍾意食嘅人,但係paul lafayet 絕對係我少數唔會再去嘅舖頭俾$40食一件比美心, starbucks, pcc 仲要差嘅cake, service又唔好所以真係好失望p.s 店員服務態度奇差 黑面 仲有佢應該寫明每件cake嘅價錢

I have read a lot of good reviews about the Creme Brulee from Paul Lafayet... passed by CWB so I thought... ok, maybe I should try....Ordered a Creme Brulee and a Jasmine tea... I was actually expecting a lot from this so-called signature dessert... I had a bite... disappointed, and then i thought... what's all the fuss about??? about the good reviews of this dish... The dish is ok, actually I'd say it's only "so so".... at HKD40, I could have better dessert, esp custard type of dessert at local

Creme Brulee($40)︰有史以來吃過最嫩最滑的法式焦糖燉蛋！即買即燒，焦糖脆又甜。以陶瓷碗盛載，木匙舀來吃感覺與眾不同。其實個人心水都是C'est mieux的燉蛋最好。Mille Feuillies($40)、Craquelin($40)︰前者是千層酥，極鬆脆，後者是裹上巧克力的千層酥，幼滑濃香。Rose Raspberry Maracon($40)︰造型可人，玫瑰味稍為不自然，唯有酸酸甜甜鮮覆盆子最真。

$40。APPLE CRUMBLE：超好味，現在很難找到好吃的蘋果批，這個批實得來夠脆，不會又濕又淋的。裡面的蘋果蓉、蘋果肉，更有香香的肉桂味個陶瓷器皿和支木匙都好靚

多謝草草的邀請，一班甜魔可於開心大鬧草廬，又煮又食好不熱鬧! 只恨自己近日太多事，又要忙練詩、探病，以及晚上婚宴，只能與大家短聚個多小時.. 不過當日小妹成功將老佛爺(Paul Lafayet，或簡稱PL)請到草廬，也算功德圓滿啦! 　這間位於銅鑼灣皇室堡的新店，比K11舊店佔地更大，堂食的位置也增多了，在此堂食需即時燒製的Creme brulee應是美事一椿!雖然餅櫃內款式齊全，為了確保貨源充足，早於一個多星期前，亦先行付款訂餅，當日來到憑單取餅就是。有點失望是新出的綠茶Creme brulee缺貨，不然真想先吃一個，然後再帶餘下一打甜餅離開!甜魔那能抵抗老佛爺的呼喚? 抵達草廬不久，一打12件甜餅即被陳列出來，待大家拍完照又是一番腥風血雨，不，是甜風漏雨才對! 首先試新推出、暫時加單購買的Chestnut & Cherry Cake，金黃鏡面表層下的栗子味並不突出，而且或是未筆到底層，我也吃不到櫻桃味，整體是甜味與口感都較輕柔的一款餅。是次甜點是以新品為主，Pear Vanilla Caramel tart也是新出貨色，賣相十分吸引，不過無論雲尼拿味或梨味，都不太明顯，最吸引只是

等到老佛爺在銅鑼灣開分店了~之前留過EMAIL比尖沙咀分店班靚女店員,今次佢地開新店真係請左我去試食呀!HAPPY!!一到場,法國人老闆好熱情同親切咁來同我仲有我朋友(可以帶一個朋友)打招呼,我地當然好留意呢個店既裝修喇,好有心思同有格調既設計,睇得出老闆既用心.第一間店細細間,座位得三個不太舒適,今次店大左,仲有三張檯共十幾個位,真係抵讚呀!店員上左幾款CAKE 同MACARON比我地試,仲係老闆在旁講解(好似去左法國咁!!)佢話係佢地最新既款式,只係銅鑼灣先有售.1JASMINE味既MACARON,清香!MACARON既口感依舊係滿分,香港真係好難搵到第二間可以相比.2;)CREME CHEESE+PASSION FRUIT味MACARON.我本人冇特別鐘意CHEESE,但佢配合左熱情果,味道出奇地討好~3CHESNUT CHEERY CAKE,最鍾意既係佢最面果層焦糖醬.4PURE DARK CHOCOLATE CAKE,呢件認真係......超好味呀!!朱古力FANS一定要試,不過問左店員,呢款CAKE暫時只係出左磅裝.不過我係一定會再買呢個CAKE!!因為....我已經愛上了

得知香港區終於開了分店, 不用山長水遠過海...今日去開銅鑼灣, 順道買件心頭好 -> 抹茶蛋糕 @$40站在玻璃櫃前, 回想起之前看openrice 既朋友說tony 的抹茶opera 很袖珍..現在眼前的蛋糕...oh....一樣是袖珍size...大約只有9cm 長x 4cm 闊 x 2cm 高真係兩啖便食完...以前賣一件$28-30 蛋糕, size 足足有一倍以上...材料, 人工等等真係升值很多, 而size 反而縮小了....唉...蛋糕分4層..表面有層境面 + 塊朱古力牌...抹茶 mousse (算最厚的一層), 很幼滑, 可惜抹茶味淡, 只有很淡的甘味..而且有點"那"喉..之後係較深色 和 較煙un 的抹茶mousse..(很薄的一層), 單獨食都只食到甜味..最底一層係朱古力脆脆, 很脆很濃朱古力味...但如果一匙試晒4層(同一口), 那麼朱古力味會完全蓋過了那微弱的抹茶味...以我這個超級抹茶痴來說, 整體是不合格...原本想下次試試matcha macaroon, 現在已打消念頭...

我是個不嗜甜者。準確一點，在鹹與甜之間，我總是選擇前者。理由很簡單：鹹，給你溫飽，是需求！甜，則如愛情，有的固然享受，沒有亦無傷大雅。是以甚少前往專門店購買蛋糕甜點。今天要打破慣例。前一陣子在尖沙嘴 K11 的銀座梅林與一眾舊同事飯聚，見小店有人排隊，其中一位即說嘗過一回 Crème Brulée，大讚其水準與星級酒店無異！深知我不嗜甜，又說：「對你來說也許太甜了。」語氣竟不無遺憾！反倒讓我心癢起來 。在維基百科找 Crème Brulée 條目，原來這甜品已面世數百年："The exact origins of this dish are unknown; the earliest known reference to it is in François Massialot's 1691 cookbook, and the French name was used in the English translation of this book, but the 1731 edition of Massialot's Cuisinier roial et bourgeois chang