It is also based on French desserts, but it has a different style from Lan Mo. Located in the Beicang Cultural and Creative District, it is a resting place that looks small and fresh compared to the spaciousness, elegance and French style of Lan Mo. With floor-to-ceiling windows and comfortable lazy sofas, it is a great choice for dessert or a break.
The chef has studied dessert in France and has rich experience in dessert making. The biggest feature of the dessert is the fusion of French delicacy and Chinese lightness, and the dessert produced is more in line with the taste of Chongqing, without changing the French sweet recipe, the use of ingredients to reduce the sweetness of the original French dessert not only ensures the smoothness and texture of the dessert, but also makes the taste of the dessert more refreshing and not too sweet.
Imitation fruit is a common practice in French desserts in recent years, many pastry chefs will make the cake into the shape of fruit, usually using chocolate to fix the whole shape, adding ingredients such as mousse, cream, jam, filling and other ingredients to the inside of the chocolate to give the cake a different taste. However, the practice of imitation fruit is not foolproof, too much emphasis on the delicacy of the shape and ignoring the taste of the cake itself is a common problem of imitation fruit cake on the market today, such as emphasizing the simulation of the shape and making a large amount of chocolate cause the cake to be too sweet and have a hard taste.
There are not many types of cakes that are provided by the company, but the imitation fruit cake not only has a delicate shape, but also ensures the balance of sweetness of the cake. The cake is shaped like a red apricot that has just been plucked from a tree, with a ruddy exterior and even the water droplets on the surface. The cake uses Valrhona 33% Opales White Qiao to fix the shape of the whole cake, different from the sweetness of ordinary White Qiao, Valrhona's White Qiao is smoother, the outer layer is thin and crispy, and cutting it with a knife will not destroy the whole cake layer. The mousse inside is wrapped in the aroma of lemon verbena and the acidity of red apricot pulp, which perfectly balances the sweetness of Bai Qiao.
In addition to the artificial fruit cake such as red apricot after the rain, the company is also good at other products. Chinese ingredients are present in almost every dessert, but they are not just a simple combination of Chinese and Western elements. For example, in French desserts, the pastry chef will often use pepper to enhance the fragrance, and the elements of Sichuan pepper are added to the taste, and there will be no numb feeling in the mouth, but only a faint aroma. Others, such as the Garden Dream, collide cheese and cheese with jasmine tea and hawthorn, and the saltiness of salt flower cheese is combined with the slight acidity of hawthorn, giving the entrance a gel and a soft and sweet taste. Islay is a blend of Laphrog whisky and Chinese rice wine, sprinkled with seasonal osmanthus flowers, and wine lovers should not miss this dessert that blends wine with dessert.
Although it has not been open for a long time, these exquisite and highly personalized products have made it one of the must-see stores in the Beicang Cultural and Creative Zone. Intimate service is also the highlight of the blind. The waiter will carefully introduce each dessert to the customer, including sweetness, raw materials, taste, characteristics, etc., and will also recommend according to the customer's preferences, and will try to explain the difference between different desserts for the customer.
However, the chef changes the menu according to the season, but the overall style is refreshing and light. The store offers some products that can be purchased on the go, such as French classic petit fours, matcha chocolates, Yunnan white tea, etc., which can be purchased as souvenirs.
If there is a peak season, or if you go too late, some desserts will be sold out, you can call in advance to make a reservation or reserve desserts.
