阿四記事簿

愛吃甜品的人﹐到法國不得不去品嚐世界有名甜品大師pierre herme的精美甜點。
於第六區的pierre herme不設座位﹐只好外帶回酒店品嚐﹐
他的紙袋十分漂亮﹐正面白色帶有落葉花紋﹐兩旁側用了淺粉紅色﹐
feminine up to optimal point, i love it!

我們大概十二點左右到達﹐人龍巳排到街外面﹐天呀﹐甜品大師確實不同。

先來個pierre herme的鎮店之寶



Ispahan: rose macaron biscuit, rose petal cream, whole raspberries, litchis
A subtle combination of sweet rose cream flavored with litchi, whose taste extends those of rose and raspberry while establishing a contrast with its acidity and power. All of this goodness is contained in a tender, crisp macaron shell.

花味甜品從來不是我那杯茶﹐但這個甜品我出奇地喜歡﹐
玫瑰味不搶也不假﹐我絕對能接受﹐怪不得這麼有名了。

下一位佳麗

Plénitude: chocolate macaron, dark chocolate chips with pure sea salt, bitter chocolate mousse, bitter chocolate ganache, crunchy caramel
Plénitude offers the powerful sensations of both chocolate and crunchy, salty caramel, coated in rich bitter chocolate mousse and chocolate ganache.
Two-in-one: a bonbon and a cake. It is shaped like a half-sphere and covered with dark chocolate icing. The chocolate mousse is studded with pieces of dark chocolate sprinkled with unrefined sea salt, a surprising taste that makes the pleasure last longer.



從來沒有吃過這麼有深度的朱古力蛋糕﹐dalloyau的faubourg好味可不及這個多層次多驚喜﹐
我跟本不會用文字去形容﹐下次再去我必定會再吃一個﹗

再來

tart montebello
開心果﹑覆盆子和mascarpone cream加甜撻底



四件甜品最沒特色的就數這個﹐我不會再吃了﹐因為還有其他要試﹗

最後﹐當然少不了我的最愛

Tarte Citron au Citron: sweet tart crust, lemon cream, candied lemon peel, lemon gelée
The tartness of the cream and lemon pulp is offset by tastes that are bitter (the candied zest) and sweet (the crust).



撻底不及dalloyau的草莓撻好吃﹐但檸檬餡料實在是超級好味﹗
我愛我愛我愛﹗

pierre herme的macaron也很有名﹐阿五點名手信。



我個人來說不太好macaron﹐因為總是偏甜了一點點﹐
除非是帶酸味的﹐如檸檬﹑passionfruit等﹐我才會吃一點點。

我們還吃了牛角包和朱古力牛角包﹐可是我忘了拍照......

下次再去﹐不單要試其他蛋糕餅乾﹐我還要試pierre herme & christine ferber合作的果醬﹐
我也不明白為什麼那天我沒有買果醬﹐明明一早想好要買的﹗﹗﹗﹗