Archive | June, 2012

Melon Bread

30 Jun

One bread that i found strange at first (and that is not a bread but a bun) is this melon bread. It looks to me like a pineapple, don’t ask me why, so melon was really a weird name for me. The surface is basically made with butter. I’m not really fond of this one because their bun are usually really fat, but dry and the same time, i mean they don’t have the real butter flavor. But you can find this one in every bakeries in Taiwan, it’s a classic.

Pain à la crème pâtissière

30 Jun

If the Taiwanese have not created the “Pain au Chocolat”, at least they thought about something as good, if not better: a longer and thiner puff dough filled with pastry cream instead of chocolate! If that’s not genius! I love it.

NCCU – APT Café

20 Jun

If you want salads, bagels, pitas, croissants, a brownie, an apple pie or a waffle, that’s the place to go around NCCU. They have nice and big Novergian salads (except for the sauce, but well, that’s everywhere the same on this point anyway). The pitas look also pretty big and the brownie is known to be delicious. As for the waffles, they’re similar with the other coffee alley i’ve been before in Neo19. So yeah, if you want to have a western food or a sweet treat, you can go there.

Lulo Lollipop

20 Jun

What’s awesome when you live with a lot of international students is that you can try a lot of different kind of food when you have gatherings. This time, my Colobian friend gave me a lollipop with Lulo flavor. I didn’t know this fruit so i looked through it. It’s a little sour like a green apple flavor (at least in lollipop) and it looks like a mix between a persimmon and an orange. It’s really nice.

15ème arrondissement

20 Jun

My Taiwanese friends brought me to a French bakery/tearoom near Zhongshan Junior High School MRT.

The shop was nice, i liked the bright colors. I chose a cake called “Café-noix” (coffee-walnuts) in which unfortunately you could only taste chocolate flavor, while it shouldn’t be there (i originally chose it because it didn’t have chocolate).

There were walnuts in the biscuit, but the coffee flavor was totally non-existent. Maybe it was supposed to be in the flavorless grey cream (not really appealling by the way), but the chocolate mousse overtook all the dessert flavor. It was also too thick to be really nice and not creamy and melting as it should for a mousse. As an entremet, a finer layer of mousse would have been better. So i don’t recommand taking this “Café-noix”.

However, i tried my Taiwanese friend dessert, which was supposed to be only chocolate, but it turned out it had a nice coffee flavor. Actually, i prefered his dessert and he prefered mine… My other friend tries a “Raspberry Mont-blanc”. The raspberry flavor was nice, but the chestnut cream was a too thick. 

So just be aware that the names are kinda tricky. Overall, it’s not the best bakery in town, but it has fair prices for the quality.

Marketing Project: Choco&co

14 Jun

During our Marketing class, we had to create a new product or brand according to the market we had studied before. As we chose the Chocolate food industry in France, we created a new brand of customized chocolates: choco&co.

This is the ppt of our presentation.

Group 6 – Choco and co

NCCU- Mita

14 Jun

A new bakery/restaurant opened last week around the campus (in only 3 weeks, the whole building was renovated, and opened. That’s what we call efficiency!).

We went there with a friend to try around 11:30am, because, as it’s new, you have a huuuuuuuuge crow in front of the restaurant, and you need to wait at the very least half an hour. Yeah, Taiwanese people are crazy about restaurants. Some of my Taiwanese friends told me that in some places, you need to make reservation one month before. You cannot find restaurants like that in Paris, so that’s really impressive.

Anyway, the food. We ‘upgrated’ our menu, to have an onion soup, a salad, a drink and a dessert for only 85NTD. The onion soup is more like a beef broth. Not really good. The salad is so small that you can wonder if they put a whole lettuce leaf in it. And it’s not a fresh lettuce, as usual. The main dish… I asked for a risotto, which was more a creamy rice than a risotto. They used a long rice instead of the round one, but the sauce was ok, and you had some veggies. Not a risotto, but it’s nice compared to the surrounding. Concerning dessert, they didn’t have any crème brûlée anymore, so we chose the milk pudding (weird thing,indeed). It’s like a white vanilla pudding. Not amazing, but i have tried worse dessert here.

As for the bakery, i tried there a lobster sandwich: more like a sauce that looks like lobster.

S.T.A.Y

9 Jun

I -finally- went to Stay in Taipei 101 (only 101 for friends), the restaurant of Yannick Alléno , the 3* Michelin chef.

The place is really nice, bigger than l’Atelier and in beige and maroon. I like the walls and  the light especially. The waiters are nice and you can partly see the kitchen.

I picked the smallest menu which was already big enough and had exactly what i wanted inside.

The “canapés”: tomato bavarian, really fresh and nice, a piece of pork terrine (really small but ir reminded me French ‘charcuterie’), and a tofu piece that i found ordinary.

As a starter: Buffalo di Buratta, tomato, basil, crispy bread. It was the best Buffalo i’ve ever had. I love buratta but i never had a real fresh one. I know it’s becoming trendy in Paris and you have some Buratta Bar where you only eat that, but i loved how melting it was with its small milk. The sauce going with it was also nice.

The soup: Pesto vegetable soup, bacon, parmesan stick. I liked the stick and the bacon in the soup that gave a little flavor in the pesto, however i found the pesto a little too oily/greesy in mouth, so i didn’t fully enjoy it. The flavors were here, not the texture.

Endamame “fricassée”, fresh mangos, lemongrass and curry emulsion, crispy onion. I liked the dish very much, even though i’m not a fan of emulsions, but the curry and the beans were just nicely done.

Pan fried Amandai, spring onion, shellfish and yuzu sauce. The sauce was delicious. That was the best thing in the dish.

For miniardises, we had a small lemon pie and a chocolate puff cream. The puff was ok, a little too wet for me and the lemon pie was nicely done.

As for dessert, i was greatly surprised. First it was chocolate, and truthfully, if i can, i prefer to avoid chocolate desserts. ut this was actually more a fruit dessert than a chocolate one: Chocolate fuseau, fig ans raspberry jelly-sorbet, egg white, fresh mint. It was really delicious, the chocolate flavor was really light, but you had the whole sorbet that popped up in your mouth. The mint and the egg white together were also a good harmony with the sorbet.

The macaron with the coffee, spritz and cinnamon biscuit however was pretty bad. The shell were empty and broke too easily. The sptiz was ordinary, only the cinnamon biscuit was nice.

Fried Sandwich from Korea

9 Jun

A way of cooking sandwich i’m not really find of: they fried the sandwich as well as what’s inside. I asked for vegetables, but you always have an omelette with it. Oily and sweet. I really prefer wester sandwich with real bread.

 

Black Pork noodles

8 Jun

Like beef noodles, but with black pork! The broth is with pepper, pork, green onion, carrots. So actually it also has a taste very similar with the western broth.

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