Sweet Tea

30 Apr

I was started to desesperate to find any other good pastry shop except Sadaharu Aoki, but it came that i was worrying for nothing. Actually, Alléno Yannick, the 3 stars Michelin chef of Le Meurice, has opened a restaurant in Taipei 101 this year, and he also created a tearoom/pastry shop called Sweet tea. So as i really wanted to try something new (i’ve tried everything i wanted in Sadaharu Aoki and truthfully, i prefer classics to “asian” flavor like tea in pastries).

One of the best Financiers i’ve eaten. The almond flavor isn’t too strong and the cake is not dry and stodgy as some can be. The best thing is the salted caramel cream which makes the cake even meltier. It’s not too salted, and the cream is also really good.

Saint-Honoré, the parisian pastry…The piece is small (pastries in Asia are so small…but if the taste is here, that’s ok, however that’s not often the case), but awesome. What i love is that it really has the French pastry flavor (can’t really explain what it is) that i miss so much here. The puff are nice and look, the caramel on the puffs is so well-done that you can see my camera lents through it! The only “bad” point i would say is the vanilla. I think it’s another kind of vanilla than usual or they add a different flavor to it, but i didn’t like it as much as usual. I mean it’s good, but not to my personnal taste.

The Raspberry-pistachio tart. The tearoom sells it in a very big (10 people) and rectangular shape, just like Michalak does in his restaurant, and then they only cut you one piece of cake (small too). I am not a fond of fruit tarts but this one… You have the raspberries with the pistachio, some drops of liquid sugar on them, a raspberry cream and a almond cream to finish by the dough. The pistachio here gives not only a contrast in colors but also some light crispy in the mouth that goes really well with the raspberries.

I had never eaten any Tropézienne before, but actually i was disappointed. Not by the way it’s done but by the cake in itself. I didn’t know it was done with bun. The vanilla cream has the same “different vanilla” flavor as the Saint-Honoré that i am not really fond of. I just think that there is too mush bun for the cream and that it’s a little too heavy. I won’t take any Tropézienne.

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