Archive | 14 h 15 min

Pierre Marcolini

29 Dec

Yesterday as i was walking on the streets i saw that Pierre Marcolini had a shop in the area. As i didn’t know him before Christmas thanks to his beautiful “bûches” and chocolates that where everywhere on food blogs and other websites, i decided to go for a try today.

I bought 12  milk chocolates and one small white chocolate bar, and a small gift for friends as i always eat their bread. Hum, be ready to empty your wallet: 2700TWD for this. But god dammit, that was so delicious.

For the small chocolates, i chose:
Thé Earl Grey: nice and light
Thé Citron: this one is really nice, you really have a strong flavor or the lemon
Safran: this one i wasn’t that impressed and i don’t think it was really special
Mangue: the mango flavor comes at last, and it’s quite refreshing. However i would have like the mango taste a little bit stronger
Fleur d’oranger: it was like eating a Maghrebian pastry. Really nice, one of my favorite
Palet Or Lait: ok, this one is just a killer: caramel, vanilla, just everything that i love…
Calin Lait: this one also is delicious, with caramel, “dentelle de quimper” for the crispy part, and vanilla.
Caramel fondant: with melted salted caramel. Well it’s just awesome, i can’t say more. I just love caramel and this one was nicely salted.
Quatre épices: this one is impressive, because you really feel like eating a ginger bread. Really strange and nice.
Rose: i am not fond of this one, maybe it is because i think rose flavor is too chemical.
Ginger: nice and fresh. Chocolate ginger is always a nice mix i think.
Café Cardamone: the coffee taste was here (i can’t even  to the Godiva truffle where i couldn’t taste it).

The white chocolate is really nice: you can really feel the vanilla. But maybe i would have put a little less salt, because a part of it was quite salty i think.

If you want a sweet treat with chocolate, i can only recommend you this place. So far there are one of the best chocolates i ever had. However, it’s really expensive and small for the price. But good quality often means small size too. My favorites are the ones with caramel, but you should try the quatre épices and fleur d’oranger for something unusual.

Pierre Marcolini
Shin Kon Mitsukushi A4 2F
MRT: Taipei City Hall

Godiva

29 Dec

I was in lack of chocolates. Even though i’m not fond of chocolate, i must have my Christmas chocolates. So i went for a raid: Pierre Marcolini and Godiva (yeah, when i start things, i do it well and throughly). I went to Godiva for a “Milk Chocolate decadence”, a drink, which was cold and nice. Not too heavy, less expensive than in Starbucks and with Chantilly as i like. Then i saw the truffles, and as they didn’t have any at Pierre Marcolini, i bought 4 of them.
Almond truffle: it is more like a chocolate i think, with almonde praliné inside. It was nice.
Crème brûlée truffle: the best of the four, sweet but with the real taste of crème brulée.
Bailey’s irish coffee truffle: the alchool taste was strong, but i couldn’t taste the coffee.
Cappucino truffle: no coffee taste at all, i was quite disappointed.

In general, the chocolate of the truffles isn’t that tasty i think, and the chocolates aren’t exceptional. I have had better ones, but they have a nice choice of flavors. I will have to try the chocolates later.

A rant

29 Dec

I was passing by in front of Paul on the second floor of Shin Kon Mitsukushi, when i suddently stopped. I couldn’t believe my eyes: what were those horrible things that they dare sell to the customers? What was that? I went closer to look at it. No, it couldn’t be. Coffee nun and chocolate nun, my favorite cakes had turned out into a monstruous thing. I know Paul in France, and if they would show those “pastries” (i can’t even call that a pastry, a 5 years old kid would do better), their reputation would seriously be questioned.

I agree that it’s nice for the brand to expand itself, but it must not mean doing bad quality and having a stand that isn’t really clean. They should at least train their employees to do acceptable pastries, because when you see the price that is the one of the best pastry shop of the city, while the quality is just average, it can’t work. They should really be careful. For example in Lalos, they keep 2 French bakers that train the locals and do cakes according to their level. Then you can slowly progress and develop your range of products. But starting by doing sh*tty things, you won’t go far.

I hope i won’t see that again because that’s typically the kind of things that ruins the image of French pastries. And it’s even more a problem when it touches my favorite dessert.

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