Sugared & Spiced

pâtissière in paris, now shanghai

Archive for the ‘甜點’ tag

[Chengdu 成都] Lan’s Patisserie

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Lan’s Patisserie

Add: Shop 113, 1/F, Jingronghui Shopping Mall, Chengdu
Tel: (028) 6465 6619
Hours: 11am-10pm
Price: 120 RMB
Visited: Aug 2017

Lan’s Patisserie, a French style bakery in Chengdu, has been under fire since it opened earlier this year. Some people applaud it as “the best there is in Southwest China”, while others trash it for being “ridiculously overpriced”. Well, there’s no better way to find out than trying it myself…

一般說到成都,腦海裏冒出的不外乎是串串香、擔擔面、麻辣鍋之類的當地美食,不過這篇要介紹的,是看似和成都沒關係的法式甜點店。Lan’s Patisserie 自今年年初開店以來一直備受爭議 - 不少人稱贊它是西南區甜點界的標竿,更多人罵它貴的沒道理,連遠在上海的我都聽過一些故事,讓人十分好奇。正好它就開在這次入住的博舍酒店附近(確切地來說步行7分鍾),找了個下午來吃吃看。

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The design is sleek and stylish – geometric shapes, sharp lines, black and white contrast dotted with soft-colored HAY furniture…

Lan’s Patisserie 門面由簡約大方的幾何線條組成,黑白對比強烈,在時髦的太古里周邊仍顯的搶眼(我想應該是成都網紅們拍照最愛的地點之一吧)。室內在黑白背景上再添加了色彩可愛的 HAY 椅子們,好看。

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Written by sugarednspiced

August 24th, 2017 at 5:09 pm

[Kyoto] Kasagiya かさぎ屋

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かさぎ屋 Kasagiya

Add: 349 Masuyacho Higashiyamaku, Kyoto
Tel: 075-561-9562
Hours: 11am – 6pm
Price: 500-800 yen
Visited: Aug 2016

かさぎ屋 Kasagiya is a famous traditional Japanese dessert shop in Kyoto, but most people who don’t come looking for it would probably miss its low-key facade, tucked away in a corner on the Ninzenzaka. I overslept from my afternoon nap (oops) and by the time I reached there, it was only 10 minutes before their closing time (oh no!). I popped my head in as most of the guests were just leaving, giving the shop owner an apologetic look and inquired whether they were still serving. He seemed slightly hesitant initially, but seeing that I was alone (and obviously very eager), he gave an approving nod and ushered me in. Yesss.

二年坂上的かさぎ屋其實是個甜點名店,不過不知情的人應該會直接忽略掉它低調的門面吧。因爲午覺睡過頭的原因(羞),我抵達かさぎ屋時距離它關門只有10分鍾。探頭進去,店裏的客人都准備要離開了,老板有些爲難的跟我說,”我們快要關門了,沒關系嗎?啊,一個人啊…好的,那麽請進來吧“。噢,所謂的人品大爆發。

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Kasagiya was established in 1914, and for over a hundred years it’s been known for its artisanal, delicate Kyoto specialty desserts. The space is small, just enough to accommodate about 20 guests, and the nostalgic charm oozing out from every corner is quite mesmerizing.

かさぎ屋創立于1914年,是家曆史悠久的百年老店,一直以精心制作的京都特色甜品出名。空間不大,只能容納四、五組客人;店面雖然簡單,不過處處流露的歲月感非常迷人。

 

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Kasagiya is especially famed for its adzuki beans, cooked fresh everyday for over 3 hours in the traditional method until the beans are perfectly soft without losing its shape. The two desserts incorporating adzuki beans – the botamochi (made with sweet rice and sweet adzuki paste) and the Kyoto zenzai (adzuki bean soup with roasted mochi) seem to be the two most popular choices.

かさぎ屋最出名的似乎是他們每天用爐竈烹煮3小時以上的紅豆,用其做的三色荻餅和紅豆年糕湯都是人氣商品。

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Written by sugarednspiced

August 30th, 2016 at 2:10 am

[Taipei 台北] Quelques Pâtisseries 某某。甜点

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Quelques Pâtisseries 某某。甜点

Add: 34, Lane 102, Section 1, Anhe Road, Taipei
Tel: (02) 2755 4097
Hours: Wed-Sun 1-7pm (closed Mon & Tue)
Price: [pastries] 160-200 TWD [tea] 110-120 TWD
Visited: Jun 2016

There has been a burst in growth of French-style pastry shops in Taipei during the past few years, and actually, quite a few of them were opened by fellow alums from Ferrandi, where I had completed my professional pastry training. On this recent trip back to Taipei, I visited one of them called Quelques Pâtisseries, which literally means “a few pastries” in French. Cute, no?

台北近幾年來法式甜點店一家接著一家開,其中不少是由和我在巴黎同一所學校(Ferrandi費杭第高等廚藝學院)的校友所經營。這次在台北短短幾天,在僅能擠出時間探訪了一家的情況下,我選擇了去年底才開幕的 “Quelques Pâtisseries 某某。甜點”。

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The shop was started by two girls – Lai, who is in charge of the kitchen, and Jiou Jiou (the cutiepie below), who takes care of everything front of house. I met both of them at Ferrandi, and knowing that they are two perfectionists, it’s no surprise that Quelques Pâtisseries is lovely from head to toe – the interior design, decoration, furniture, and of course, the pastries themselves.

Quelques pâtisseries 法文直譯的意思是 “幾個甜點”,很可愛的名字。負責外場的 Jiou Jiou(下圖裏的小美女)和內場的 Lai 都是我在 Ferrandi 的好朋友,兩個完美主義者組合在一起,也難怪某某從店裝到甜點的每個細節都令人無可挑剔。

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Written by sugarednspiced

August 23rd, 2016 at 12:29 pm