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2015-10-03
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Early bird does get the worm. We are night owls, but we sacrificed a couple hours of sleep in the morning and decided to come over to Lady M early in the morning. Arrived early and there was only a minimal wait in the to-go line, not to mention there were actually empty tables for dine in. We did count and there were at least twenty paper-thin layers of crêpes stacked, with pastry cream between one and other. The carefully made crêpes were definitely the highlight of the whole product, but what
Early bird does get the worm. We are night owls, but we sacrificed a couple hours of sleep in the morning and decided to come over to Lady M early in the morning. Arrived early and there was only a minimal wait in the to-go line, not to mention there were actually empty tables for dine in. We did count and there were at least twenty paper-thin layers of crêpes stacked, with pastry cream between one and other. The carefully made crêpes were definitely the highlight of the whole product, but what we were also amazed at was its pastry cream. Carefully spread between each eggy layers, the pastry cream was exceptionally light but much enough to taste its richness. Everything is in perfect condition but the only drawback of it was it was a bit too sweet to us. Twenty layers sounded quite a lot but it melted in our mouth shortly in each slice. This Mille Crêpes is not only about flavor and texture, but also the dedication to production.
The cheesecake had simple and clean layers, from the bottom there was a graham cracker crust, a thick cheese layer, then a sour cream as a finishing. The thick cheese layer was creamy, luscious and soft, but not really dense in cheese that our please-don’t-give-me-cheese mom could also handle. The thing that stood out the most was the addition of cinnamon in the graham cracker crust, giving the cake a sweet yet spicy note. The cake was named as Gâteau Nuage, which translates to “cloud cake”. It was indeed lighter in texture comparing with other classic cheesecakes, but cloud? Maybe it was a rain cloud that was about to rain.
It’s that enchanting combination again. Layers of crêpes, along with pastry cream in between each layer, but all infused with green tea. The no less than twenty crêpes are still eggy, light, and as thin as paper, while the pastry cream is still light, but managed to give the rich creamy note. Flavor of green tea was not too mild, but also not too rich and dense, somewhere in between. One of the things that we like about it was its level of sweetness. The addition of green tea balanced out some of the sweetness. Their original Mille Crêpes was a little too sweet to us, but the green tea one? Just Right. Sometimes we even wonder if they secretly put some magic spells into their cakes, that makes us so attracted by their production.
The Strawberry Shortcake wasn’t exactly what we would choose at first sight and honestly it didn’t look as special and attractive as the other cakes to us. Since the Citron Mille Crêpe and Gateau au Chocolat were out, we gave it a try and trust me, it blown our mind. The vanilla sponge cake was soft and moist, while the cream was light and fresh. It didn’t look like it but there were lots of strawberries in the cream making it fragrant, light and sweet with a citrusy note. It was very light that we could have taken another piece. We probably have underestimated the cake but it would definitely be on our list from now on!
Finally we are down to the last one and it was the Gateau aux Marrons. Since mom was a super fan of chestnut, the good side of me who is definitely not a fan of chestnut and usually avoids it, decides to get mom a piece of the Gateau aux Marrons. I’ve got to say, this is probably the best piece of chestnut cake I’ve had. A thick layer of chestnut-infused cream was piped on top of the almond cake and it was very fine, smooth and creamy, with a mild aroma from the chestnut, not mushy at all. The almond cake was nicely done and moist with a thick layer of whipped cream in the middle. Finished with roasted walnut on top, it was the perfect complement to the thick layer of cream.
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