[Paris pastry shop / 巴黎甜點店] Pâtisserie La Goutte d'Or （中文請按「繼續閱讀」）
Finally pad a visit again to la pâtisserie Le Goutte d'Or before the year-end. It's been months but I still wanna share with you the lovely experience I had there.
Since Montmartre is not my neighbourhood and I'm not particularly attracted to it, I hardly set my foot there and hence hardly have chance visiting the pastry shops, cafés, etc. there. The early morning visit this time was especially made for tasting the chef Yann Menguy's pastries, and apparently it's worth it.
We've picked 3 pastries including the Chou fève de cacao (Cocoa nibs cream puff), Saint-Honoré framboise coing rose (Raspberry-quince-rose Saint-Honoré), and the Tarte mange-jasmin (Mango-Jamine tart). I liked three of them as they were really delicate both the presentation and the taste. Everything was in a sweet harmony. The style of the chef is actually quite close to that of Michalak, being very neat, simple yet modern and elegant while less boyish.
It was a very pleasant experience as the atmosphere of the shop is very cozy as well, and I don't mind visiting it often if I lived nearby. I think we can expect some more interesting creations to come along as this young and talented pastry chef develops his own brand with a vivid personality.
前幾個月和好友一起去了在18區的甜點店Pâtisserie La Goutte d'Or。甜點主廚Yann Menguy在第一季Qui sera le prochain grand pâtissier得到亞軍後立刻被大師Christophe Michalak網羅，在他的Pâtisseries et Ecole Michalak擔任甜點主廚與教師。之後他又擔任Ladurée的甜點主廚一年，最後在自己最熟悉的蒙馬特開了屬於自己的甜點店。他的甜點其實很有Michalak的風格，非常簡潔俐落，但不管是外型還是口味搭配又相當細緻。是年輕甜點主廚一輩中非常值得期待的人物。
當天我們選了三個甜點：Chou fève de cacao（可可碎粒泡芙）、Saint-Honoré framboise coing rose（覆盆子溫桲玫瑰聖多諾黑）、Tarte mange-jasmin（芒果茉莉花塔）。三個甜點我都滿喜歡的，每個元素的完成度都很高、且手法細膩。在可可碎粒泡芙中間還夾了一塊巧克蛋糕增添口感變化。
蒙馬特其實有不少好的甜點店，包括上次提到的Boris Lumé patisserie boulangerie、以及 Pâtisserie Gilles Marchal。下次來到蒙馬特，除了聖心堂之外，也可以花點時間拜訪這些當地街坊鍾愛的店家，給自己補充一點溫暖與甜蜜。
#yingspastryguide #paris #patisserielagouttedor #yannmenguy
nibs中文 在 Encore 15 kilos 法日美食翻譯家- 什麼是「可可粒 ... - Facebook 的推薦與評價
什麼是「可可粒」？ 可可粒（法文grué de cacao英cacao nibs），即可可豆經烘烤、去殼後的粉碎小顆粒，稍微帶苦味。 有非常濃郁的可可味～在甜點中應用廣泛（口感像 ... ... <看更多>