Le Gout (Moved) New Location

完杯咖啡,行下行下...見到有余市的廿年,又有啲nikki的小容量. 跟手就給這裡的牛油味勾咗入這舖頭. 最基本的餅食原則...有牛油有動物油就係好嘢.完全的鬆脆...香口,好味到不得了[[[[]]]]]]

之前已經對這家轉角位的店子有興趣, 是日來到大坑, 就在這裡外賣了件餅分吃. 其實還有其他選擇也幾吸引, 不過食力有限, 吃不到太多, 就先試一件吧.Cafe Caramel $35: 7分, 賣相幾靚, 呈金字塔型. 質感幾好, 不過層次感就一般. 焦糖味如果濃烈一點會更好.盒子包裝精美, 店員態度也親切. 有機會也要試試店裡的其他餅.

買了一包朱古力曲奇($48)回家品嚐，細嚐之下，味道自然比不上「曲奇四重奏」的，但也不總算是不過不失。位於大坑附近的「LE GOÛT」是一間新開業的餅店。餅店以售賣曲奇與凍餅為主，主理餅店的師傅是位30左右的女士，於法國The Lenotre Culinary & Pastry School學藝回港，開設此店。

睇雜誌介紹老闆離開工作去法國學整calke，就去try一try,鋪頭企理老闆一腳踢，本天try chocolate mousse,外表正常，上面鋪了一粒紅霉，try1口富有濃旭朱古力味，甜度適中，本人一向覺得好既甜品糸不會食完覺得好滯，而系越食越想食，lee個朱力mousse已做到這效果。再try apple crumble,d材料好新鮮，d crumble粒粒好脆，其實我買了第二天先食，証明去d野真材實料，overall totally very good

A new Take Away cake shop, I was told to visit it on its Opening Day to give them a try. The Dessert chef here trained under the venerable L'Ecole Lenôtre, a Cooking School operated by one of France's most prominent chefs, who during his career has been selected as French Chef of the Year by the French Culinary Press, France's Best Pastry Apprentice Award, as well as the youngest Two-Star Michelin Chef of France. (Information about the School, its creator & other chefs teaching: http://www