When it comes to French pastry, Pierre Herme is almost like a household name. I’d mentioned him countless times on this blog and I’m sure some of you guys would already know that I am quite a fan of his works, especially the art of macaron making, which he revolutionised with innovative combinations of flavours and the use of exotic ingredients some totally unheard of, sometimes to the point of the unimaginable under his “Signature“, “Fetish” and in more recent years, his “Jardin” series. But during our most recent trip to Tokyo, we’d decided to go back to the traditions and “re-discover” the French classics. Read on to see how Pierre Herme fares!
Joël Robuchon is a name within the culinary scene which does not require much introduction. His line of restaurants, many of which of michelin-starred calibre is often regarded as the epitome of French haute cuisine. It it seems almost befitting to find him anchored in Bellavita, a shopping arcade right in the heart of the Xin Yi District, the prime shopping belt in Taipei. Despite having only 6 floors and obviously dwarfed by the neighbouring Taipei 101, Bellavita stood out prominently amidst the surrounding skyscrapers with its Edwardian architectural style. Dotted with exquisitely designed cafes and fine dining restaurants, its a common sight to find madame moseilles aka “tai tais” all dolled up in haute couture enjoying afternoon tea amidst alikened company. No wonder this place is known as 貴婦百貨 in Taiwanese. And indeed JR has found himself two establishments in Bellavita – Salon de Thé de Joël Robuchon and L’Atelier de Joël Robuchon. Donned in only bermudas and polos, we are obviously too shabbily dressed for the main restaurant. So it was to the tea salon to pick up some of their pastry creations.
Before our trip to Keikanshin Japan, we did some reading up on the patisseries in the region which are accessible to us. The list was quite overwhelming frankly. But given the time constraint, we had to trim it down to a small compilation, mostly those with takeaway outlets within the depachika of major shopping malls like Daimaru, Takashimaya and Sogo. Jean Philippe Darcis, Michel Belin, Wittamer etc were just some of the international names that had landed in Japan over the last few years. But personally, I’m more keen on sampling creations by the Japanese patissiers.
From a recipe book “Monter au Plus haut du ciel” published by MOOK, I learned about Hayashi Syuhei 林 周平 a patissier from Kagawa Prefecture in Shikoku and now currently based in Kobe with his own Patisserie, Mont Plus. The book title, literally meaning “To Reach for the Skies” was very intriguing and so were the creations within. Kobe wasn’t on our itinerary but thankfully, Hayashi san opened an outlet, mont plus PAYSANNE in JR Osaka Station in Umeda. I knew I had to pay a visit to sample his works.