French desserts have gradually become the mainstream of cake shops in Xi'an, and for this ancient city, delicate and sweet French sweets are no longer unfamiliar, but there are still only a handful of brilliant French sweet shops, and many shops use the gimmick of "pastry chef Le Cordon Bleu graduation", and the products are often not worthy of the name. If you want to experience a qualified French sweetery, a veteran must first think of a little taste.
Slightly better is a direct transliteration of "le régal", which means "delicious" in French. Located next to the Qujiang Mansion, the store is decorated in a style that is different from the hottest industrial or Nordic style, with black as the basic color, blue velvet seats and wall-mounted oil paintings. The subtle details are also worth paying attention to, such as the cups of Georger Jensen from Denmark and Iittala from Finland, cutlery from Zieher from Germany, and cutlery from Christofle in France. A little taste of the VIP guests prepared an exclusive custom knife and fork, the brand is the European royal food porcelain darling Bernarduad, the end of the knife and fork engraved with the name of the VIP guest.
For a long time, French sweetness has been the main category of slightly flavored, and the Western food sector was only added a year after it opened. There are not many styles of French sweetness, although new products are launched from time to time, but the overall number is controlled in the early tens. The layering is one of the characteristics of Fa Tian, and the slight taste is well expressed in this regard. Golden Dusi, French Angel and Rupert's Tears are the three major signatures, all of which are mousse cakes. MADE WITH VALRHONA DULCEY (32% COCOA BEANS) GOLDEN CHOCOLATE, IT IS CHARACTERIZED BY A SMOOTH TEXTURE WITH A SLIGHTLY SWEET FRANKINCENSE AND A HINT OF SALT, THE DESSERT IS YELLOW SANDBLASTED ON THE OUTSIDE, AND THE FILLING IS FILLED WITH MANGO FILLING AND CHANTI CREAM, WHICH HAS A MODERATE SWEETNESS AND FRUITY AROMA. Inspired by the tiramisu method, the French Angel is a mascarpone cream cheese with a three-tiered coffee-infused finger cake and a white round layer adorned with a pearl made of white chocolate. The cheese flavor is combined with the coffee flavor, and it is sweet and bitter at first, but the sweetness prevails the more you eat it, and it becomes slightly greasy at the end.
Rupert's tears are actually a physical concept that refers to the fact that molten glass naturally drip into icy water under gravity, forming tadpole-like "glass teardrops". The name of the dessert is Rupert's Tears, which is based on this principle, with a round bottom layer and sharp corners on the top, like a "teardrop", and the surface is covered with a spiral texture connecting the head and tail. The dessert is composed of passion fruit mousse and cherry mousse, and the passion fruit mousse accounts for a larger proportion, so the dessert presents a sour taste, but it will not rob the main taste of the mousse, and the overall taste is sweet and sour.
Good products are often inseparable from high-quality raw materials, and the selection of raw materials can be glimpsed with a little bit of care. In addition to the above-mentioned Valrhona chocolate, the cream used for the slight taste is Elev, the brand is known for its "melt-in-your-mouth, delicate and soft", the puree comes from the French brand PONTHIER, PONTHIER is known as the "Picasso of the fruit puree", and its raw materials are the best high-quality fruits in the famous production area.
The staff is not familiar enough with the characteristics of each dessert to introduce the products to the customers, and the cleaning is not fast enough. The restaurant has an outdoor terrace, and diners can move to the outside to eat when indoor seating is in a hurry, but because there are many flowers and plants planted around the terrace, many mosquitoes are infested, which causes problems for diners. In addition, the toilets in the store are relatively dirty, which also greatly reduces the experience of many diners.
When it comes to the taste, most of the locals evaluate it as "the Hermes of Xi'an French sweetness", although it is an exaggeration, but it also reflects the status and popularity of the slight taste in the Xi'an French sweet shop, but if you want to become a real "Hermes", there is still a long way to go.
