Tag Archives: bellavita

Sadaharu Aoki 4

24 Mar

Another round!

Bamboo or the Matcha Tea Opéra.

You first smell the matcha tea and then the chocolate. Well-balanced, you can find all the texture, from the slightly crispy thin chocolate layer to the tea mousse to the tea powder and biscuit. I think this one is one of the best-made pastries i have ever seen and also a really beautiful one.
So what’s the problem?… I don’t like Matcha tea. So i recognize that this is a really nice one, but since i don’t like the flavor in itself, i won’t take it again.

Coffee and walnuts, it’s more famous than the bamboo pastry. However i was quite disappointed by the coffee mousse that was too sweet for me compared to a coffee cream. And i don’t know if it’s me or if it’s really like this but i thought that the coffee tasted like the Taiwanese coffee taste they use in their pastries and bread, which is sweeter and has a strong taste of coffee but doesn’t actually taste like drinking coffee. As for the walnuts, it’s really not convenient to eat the pastry since you can’t cut it because of them. The little biscuits on the top don’t bring anything special. Not really good because of the coffee mousse, but the mixture of coffee and walnuts was nice.

The vanilla-almond diamants. Just loved them, the vanilla flavor was here, it was crispy not too sweet.

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Sadaharu Aoki 3

18 Mar

This one, i chose it carefully after reading the Parispatisserie blog, which i consider as a reference in terms of pastry reviews in Paris. And as it is also with vanilla (coz yeah, last time i didn’t get a proper vanilla shot). So i went for a Cream Puff.

I was not disappointed. The cream is just awesome. Not too heavy and not too soft, with a real vanilla flavor and yellow as i like. As for the puff, well it was a nice one. My favorite of his work with the salted caramel tart. Definetely one of the bestthing. Simple, but sooo good.

 

However, i was quite surprised with the macarons. First, one is 90NTD which is more than 2,30€= a way too expensive. And secondly, their shell were in bad shape! Look at the sesamy macaron on the left! And the salted caramel on the right! It was as if someone used his finger to wipe the over cream overflow! That is really unacceptable. What’s more, the violette and the peach-cinnamon one were blanck and tasted too much the meringue. The flavor of cinnamon was non-existant.

The salted caramel was too heavy and too salted according to me. The sesamy was the most interesting one maybe in terms on flavors, but the shells were a total failure. The same goes for the coffee one, which wasn’t amazing.
So i really don’t recommand the macarons there. Just go for the pastries.

Sadaharu Aoki 2

18 Mar

As i was really depressed today so i needed something to cheer me up. So of course, i went to Xinyi area, and of course, i ended up in the basement of Bellavita to look at Sadaharu Aoki’s pastries. At first i wanted a flan or a religieuse, something simple, that you can find everywhere back home, like a  comfort food. But the weather was turning nice, and for me nice weather= refine pastries. And as Sadaharu Aoki had just reopened this week, well, i decided to go for it.

I first picked a strawberry éclair, just because i couldn’t resist its look. Like a love at first sight. You see it, you want it. Even though i’m neither a strawberries lover nor an éclair one. But look at those colors and the little flowers. Can you find something cuter? But anyway. Verdict?
The dough is nice, not too soft, not too hard, which is perfect when you cut it, because the cream doesn’t flow everywhere. The frosting is also nicely done.
However i must say that i’m not really fond of the strawberry cream. Why? Because i find it too sweet first, and because i think it has a chemical taste. It doesn’t really have the real strawberry flavor. It’s ok once you get used to it i guess, but just i wasn’t expecting this. Nice looking but a little disappointing in taste.

Then i went for the mille-feuille, what i originally came for. Vanilla is my chocolate we could say. I’m not a chocolate fan, but i could die for vanilla. The main problem is that i’m often frustrated when it comes to vanilla desserts, because they don’t have enough vanilla flavor (that is except the Infiniment vanille tart from P.Hermé). So how was this vanilla mille-feuille…

the pastry dough was really good. Crispy, with a thin caramel layer, well it’s one of the best i’ve ever had so far. For that, the mille-feuille was worthing it. But again, the vanilla cream is just a little bland compared to the caramelized dough. The good point though, are the crispy pieces on the vanilla cream. So i think even though it’s not the best ever, it’s really good, and surely the best in the city. Go for it if you can.

And finally, the Yuzu-vanilla tart. Everyone in Paris was Yuzu here and there when i left last-year, but i didn’t know what it was exactly except that it was Japanese (not too hard to guess with its name). But just by tasting, you know that’s a citrus.

Now, i was expecting vanilla, because that’s what is written first, but that’s more a yuzu tart. Vanilla is only here to soften the yuzu taste. You nearlycan’t taste anything since the yuzu is quite strong (just like lemon and vanilla:you can forget about the vanilla flavor).
I tried the mousse alone and it’s the same. The flavor isn’t really existing. However the yuzu cream is really good. In fact, it should have been called a Yuzu vanilla tart. Again the name was tricky, the real star of the pastry is the Yuzu, not the vanilla.

If you like Yuzu, go for it, it’s delicious. I really recommand it. I think i’ll try more pastries with Yuzu in the futur to have an alternative with lemon.

L’atelier de Robuchon -Taipei

16 Nov

In Bellavita, for my 20th birthday…

Let’s start the review

Mise en bouche
Scramble eggs with some black pepper and brown sugar, and an espuma (i didn’t really get what it was…). Very light, and the eggs were really nice and smooth, that was the first time that i had eggs like this, like a cream.

Le caviar
Caviar with a duck jelly (tasted like foie gras but in jelly) and a mousse under (again i didn’t get it). Sooo yummy. I thought i would like caviar, but that’s soo good. With the jelly the caviar taste isn’t too strong and salty. And the top: you had a pearly spoon.

La truffe blanche d’Alba
The sommelier Benoît told me that they used potatoes from Taiwan that were sweeter than ours. That’s true that they were quite different. However i thought that the foie gras was a little bit too salty compared to the one i’m used to (maybe because of the potatoes since i ate it with it), but it was really smooth and had a nice texture. And the white truffle doesn’t have much taste compared to the black one i think. Maybe i’m not good enough to find the subtility in it, but so far i prefer the black one. I don’t understand why this one is so expensive (there was one guy that was in charge of the truffles, haha he was wearing white clothes and had dyed his hair in white too!).

La langoustine
From Brittany, with an italian ravioli with Espelette chili pepper, Foie gras sauce, white Alba truffle again, and a steamed little green cabbage. Loved the ravioli; but i would have eaten 10 more if i could have. It’s supposed to be the oldest dish of the restaurant. I understand why they keep it. My favorite with the meat.

Le parmesan
A parmesan broth with tiny mushrooms glued together with a beef stuffing. They looked like mini macarons, so cuteeee. And so good! But why did they give a spoon that is so not convenient to scrape the little broth left? Loved it too.
The guy who served it to me was so nice. He saw that i was taking pictures, so he told me if i wantedd to take one with the lid on it before he starts to explain the dish and remove it.

L’amandai
Lemongrass juice, ceraver purée with violet flowers that come from Japan (i can’t remember what the sommelier said, but they’re used as we use some escort, like mustard). The fish is also cooked in the Japanese way, which means that they didn’t flake the fish but rise the scales, which is why the fish is crispy. Delicious. And an espuma with chili pepper.

L’onglet
OMG. So so so good. SO tender. And the juice with it…The best i ever had. Again the sommelier told me that this was an Australian beef that was half Japanese (because Japan doesn’t sell Japanese beef to foreigners, and only sell some of their cows). So this half Japanese beef only drank beer during its life, had a lot of massages and heard classical music to make it relax and let the fat penetrate inside. And after killing it, they used the american way of drying meat, like steak, so that the blood would leave and give the meat more taste. Yeah, all this for my food. Yum. And the famous Robuchon’s purée with half butter and half potatoes, an artichoke, a little carrot (that didn’t taste like one, so i’m not sure that it was one) and a pastoral salad.

Les Fromages: Fourme d’Ambert and Reblochon
Last time i tried a fourme d’Ambert, it was in “Le vieux logis”in a mousse. That was the first time eating the real thing. Quite strong, but nice…. Reblochon is ok, but i prefer the fourme d’ambert. Served with grilled nuts bread. Actually, i prefered the way “Le vieux Logis” put it, because here it was quite simple and plain and quite small. But maybe that’s because Taiwanese may not like cheese so they prepare small pieces.

Le granité
Red wine sauce with blueberries and a chantilly (i think it was a cinnamon chantilly, or something that i put when i made my compote the other time for sure, but again i’m not sure of the spice). And some pistachios. Fresh, nice.

Le sucre
It should have been “La Poire” but i asked to change since there was a profiterole with chocolate and i’m not fond of it. Furthermore “le sucre” was with coffee, so of course i had to try it. It came with a lot of smoke, like a pearl. Really beautiful. The coffee mousse was nice and i loved the game of temperature between the bottom that was cold and nearly like a granité and the top, that was nearly like an espuma. However i think it lacked real material, because it was like only eating an espuma. So of course it was light, but i expected more something i had to bite a little bit at least, not air-like. So nice in taste and fun to eat, but i was disappointed.

Le café
Single Espresso! Moooooooooooouuuuuuuuuuuhhhhaaaaaaa i had forgotten how much i missed it. And a strawberry macaron. Delicious, fresh and creamy.

Les pains
Oh, breads, again i couldn’t restrain myself and ate 12 little breads (OMG i didn’t count them while eating but i really ate a lot! i’m expensive for restaurants concerning breads). There was a bacon one (ate 2), a tomato one (ate 2), croissants (ate 3), mini baguette (2), cheese bread, something maybe like a ciabatta but not sure, and a countryside bread. Overall, they were fairly ok, but certainly not the best i ever had. Some were too hard -too cooked?- (the baguette and the countryside bread) and the croissants were really so-so (and why do they have croissants for diner by the way? i still don’t get it…).

Les vins
Hahaha the sommelier really had some fun to see how little i knew about France geography and wine. But he was quite patient and explained to me. Actually he had his baccalauréat exam in the city i live in France so it was quite fun. He had been living in Asia for 8 years now and doesn’t wish to return to France. He made fun of me since i didn’t know the regions he was talking about when he introduced me the wines. I first took a fruity white wine called “Coteau des Tricastins” (i think it was from 2001). He told me that they changed their name because of the nuclear power plant that was not far from there, and now they’re called Domaine de Grangeneuve.
Then when i finished my glass, he gave me a glass of red wine (for free, isn’t that awesome?), a Ventoux. A nice one too. I still don’t know which one of the two i prefer. As for water, i found some sparkling water: Perrier!

The waiters were also all really nice. We chatted a little, and they were more relaxed when they knew that i was a student (even though they still called me Madame). What’s cute is that they were always asking me if i was already full after each dish, and looked surprised each time i replied thatn i was ok (actually i still could have eaten a lot more). I also met the Chef, an Italian (well, seeing the menu, that’s not a surprise) called Antonio and who’s fluent in French. What i liked is that people are not too stiltled, even some customers are regulars and talk about rugby with the sommelier or call him by his first name. The atmosphere was really nice. And and and….Benoît told me that Robuchon was coming from the 29 to the 3rd of December. Oh oh. It’s gonna be tough, really tough to resist to not come again in december to see him…

However, dreamy dinner comes with a price: 9,493 TWD (8,000 TWD for the menu, the rest for wine, water and VTA). Yeah, that’s not what mastercard tells us with their “ça n’a pas de prix”…

Ho, but as Bulgari is opening in the floor below (yeah, this shopping mall is only for luxury brands…), they give you a bobble of San Pellegrino with a special packaging if you had the degustation menu. So i came back with my sparkling water in a super classy bag! haha

Sadaharu Aoki Taipei

7 Nov

When i start to get in lack of French Pastries, i become a real bother to people around me. So, i went to a French bakery get my shot of sugar (yeah despite the name, it’s French: a Japanese baker that studied in France and has his shop there).

I started with a “quiche lorraine” and a cold Mocha tea. A funny thing in Taiwan in general, is that when they say that you have salad with your dish, they mean ONE leaf of salad. Don’t expect a proper salad. It just doesn’t exist. Then i tried the “Tarte caramel au beurre salé” (salted butter caramel pie)and the “éclair au caramel”, to stay in the same taste. (and then i went to another bakery to eat other sweet things)

Quiche of the day: not that great, the egg taste is too stong i think. Then you nearly don’t have any “lardons” and potatoes are also lacking. So it’s more an egg quiche. However the pastry is really good.

Tarte caramel au beurre salé: that’s good. The caramel is really great, salted enough and the thin chocolate mousse softens the taste. The pastry is nice too and crispy enough.
The éclair au caramel: ok, they made a mistake. Not about the pastry, but the service. They gave me the pastry that just came out the fridge. I didn’t ask for a frozen éclair. They should at least know the basic knowledge of the 15 minutes out of the fridge before serving. When i first tried it, the cream inside was too cold and the puff pastry really hard. I had to wait a bit, but still i can’t wait 15 minutes doing nothing in front of the pastry. It’s ok but the “Des Gâteaux et du Pain” religieuse is a way better. The puff pastry isn’t really to my taste, i found it too dry and hard (maybe because it was still cold).
Mocha cold tea: so weird. I’m not a tea drinker, so i don’t know anything about tea, but this is really strange. A little bit sour, really green…I’m still trying to figuring out if i like it or not.

It was nice to find some good French pastries, but unfortunately those two were the only one i wanted to try, so i need to find something else for next time.

Count 800 TWD for this.

Sadaharu Aoki
Bellavita B2
MRT: Taipei City Hall

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