Yes we are back here again! We’d visited them back in 2011 and were quite impressed with their creations then. Hence, we’d decided to come back again on our next trip to Taipei. Found out through a fellow blogger Chelle that their selection changes periodically. Well, we kinda figured that out as what she sampled looked entirely different from what we’d tried!
Ladurée, an old guard in the long-withstanding tradition of French pastry-making is a name that hardly needs introduction. It is due to open its first outlet in Singapore in a week’s time. We’d visited Ladurée’s flagship store in Japan just last week. Hopefully this would be a “sneak preview” of we could expect when it hits town soon.
Truth be told, the visit to Canelé Pâtisserie Chocolaterie was quite incidental. I was at Plaza Singapura to pass some knitting books to Eelin which I’d gotten for her at the recent Big Bad Wolf Book Sale 2012 when it started to rain. The original plan was to visit Robinsons’ annual sale but the downpour dampened the shopping spirit quite literally. Plaza Singapura’s new shopping annexe houses quite a number of F&B joints, some familiar faces and some new kids on the block. Canelé Pâtisserie Chocolaterie‘s latest joint is located on the first level, in a rather strategic location, being very near the MRT exit as well as the latest bus stop and just next to the escalators. So rather conveniently, I packed three petit gateaus from their current sweet menu back home.
Interestingly, I noticed quite a number of pieces in the chiller display which are fruit themed. It seemed like Canelé is in for a rather fruity festive season. And I personally love to include fruits in my own bakes as well!
Gosh it has been so long since I last updated anything on our dessert sprees in Taipei and Osaka last year as well as Hong Kong earlier this year. Been really lazy recently with blogging, not to mention a writer’s block, evident in the recent Belachan Beehoon post. Anyway, we’re going Taiwan again (yes again!) in less than 2 months’ time, so upon some “
stern firm reminder” from J, I thought I’d better clear as much backlog as possible before the two rounds of dessert sprees to come. Yes! we are going Taiwan again next May as well! Alas, Taiwan has become more or less an annual pilgrimage for us. Hoping to steal some time for Japan as well since we’d missed it this year! How I wish it would be an annual pilgrimage for Japan as well! Anyway I’d digressed!
Our trip to Taiwan last year brought us for the “first” time to Taichung. Well, our last trip to Taichung was many many years ago and that was more of a “turn around”, since our local friend drove us down from Taipei and we’d “toured” Taichung for barely 2 hours before scurrying back to Taipei that same night. Thus, impressions on Taichung had always been blurry and non-descript, to say the very least. Despite our brief encounter, we’d never really been motivated sufficiently to visit Taichung again. In fact, there had always been a lot of impedence to visit this city located in the middle of the island country, owing much to the lack of a properly built-up transportation infrastructure. Unlike Taipei or Kaohsiung, Taichung does not have an MRT system within the city itself. Public bus routes are not easy to navigate, not to mention the irregular waiting times. Sparse and erratic bus service frequencies ain’t of much help as well. However, we’d been wanting to visit Fengjia Night Market 逢甲夜市, reputably the largest night market in Taiwan for the longest time now. Also there’s been a steady development in patisseries opening up in Taichung over the last 2-3 years which made me very curious about the quality of the bakes and makes produced by the growing crowd of young, budding patissiers in this city. Alas, the inevitable is finally here, so Taichung here we come!
So I begin my macaron tasting adventure with Pierre Herme’s macarons, and it’s a piece which does not need elaborate introduction, one whose name and fame precedes it. Macaron ispahan has been synonymously associated with Pierre Hermé for the longest time, though this unique combination of flavours were actually developed by Christine Ferber, a fellow French patissier whom I hold with the highest esteem for her ingenuinity of creating flavour combinations and art of making confitures. I had a brush of luck when I encountered her confitures in Taiwan but I decidedly gave it a miss. A bludy stoopid blooper now in retrospect. but that’s another story for another time.
Ispahan was incidentally, one of Ferber’s confiture creations which inspired PH so much that he created a “Fetish”, a whole line of delicious pastries out of it, from giantic petit gateau-sized macarons to tarts to croissants.
Rose, raspberries and lychee… who would have guessed.
I’m “fast forwarding” my Japan posts to bring to you guys the Le Cordon Bleu Macarons from Kobe! “Nan desu de?!” some of you might ask. ‘Cos in barely 2 weeks’ time on 20th March is Le Jour de Macaron aka Macarons Day! This day which celebrates the popular French confectionery was initiated by no other than the man who revolutionised macaron gastronomie, Pierre Hermé. Since its inauguration 7 years ago, Macarons Day is celebrated by many patisseries around France, with notable names like Sadaharu Aoki, Dalloyau, Laurent Duchêne and Jean-Paul Hévin, just to name a few. It has since spread across the Altantic to NYC and Toronto, as well as the rest of the world! And over at Aspiring Bakers, we are having celebrating it for one whole month with “Aspiring Bakers #17 – March Macaron Madness!”
We visited Kobe as a day trip on our second last day in Kansai. It was an impromptu decision actually as we’d initially decided to stay put in Osaka after visiting Kyoto and Nara a couple of days back. But we kinda ran out of places to visit in Osaka, which is pretty much of a business and commercial hub, with much less character and history than its neighbouring cities and towns. So it was off to Kobe for more patisserie hunting!