DALLOYAU (已結業)

生活在香港的人真的很幸福，不時都有來自世界各地的美食品牌進註。從朋友口中得知來自法國巴黎的DALLOYAU剛剛在海港城開店，所以便決定一試！店舖位於海洋中心，跟MUJI位於同一樓層。店舖大門很開揚，在海港城眾多商店中要找到它的所在地並不困難。到達店舖的時候正值午飯時間，店內的人流還不錯，看來大家都對新開的DALLOYAU滿有期待。PARIS-BREST $48 (左)SANIT-HONORÉ CHANTILLY $48 (右) - 8.5/ 10 凍櫃內整齊排列著不同口味的蛋糕，店員指出以上兩種西餅都是焦糖口味，右邊Saint-Honoré Chantilly上的3粒泡芙是其賣點，配以新鮮的vanilla奶油，喜歡vanilla的我當然不會放過它﹗泡芙又香又脆，面頭還帶有小量焦糖，食落卜卜脆。這款口味還有加大的版本，不過始終是第1次光顧，還是先試較輕盈的西餅好。OPÉRA $ 58 - 9/ 10 聽店員說，DALLOYAU是OPÉRA的始祖，蛋糕以豐富的層次而聞名全世界。回家一試，果然不令人失望，OPÉRA的朱古力味香濃，還帶著咖啡的芳香，味道與口感一流，難怪是DALLOYAU的皇牌

餅店係HARBOUR CITY最上層~一上去就見到一個金色既金屬大匡~透住陽光~D倒影曬係地下~唔知點解就感受到一種浪漫既感覺~仔細睇個金匡~原來描繪既係一副古老既巴黎地圖~WAAAAAA~好浪漫R!!~~HAHAHAA~XDD入到餅店一樣金光閃閃~但係都唔夠D CAKE同MACARON吸引~我簡左6件餅同FRD子一齊SHARE~全部都受眾FRD子好評~但係呢到我就講兩件我最鐘意GA LA~1. SAINT-HONORE CHANTILLY係CREAM+PUFF~個樣已經好特別~D CREAM又軟又滑又香又少少甜~加埋趣趣焦糖PUFF同個底~多種感覺~好味!!(後面係SAINT-HONORE CHANTILLY;前面係OPERA)2. ECLAIR CAFEPUFF長條~FILL滿咖啡味CREAM~唔甜但好濃~男仔怕甜都鐘意食~(中間淺啡色就係ECLAIR CAFE)餅店其實仲有多好得意野~好似金色MACARONS DECOR咁~HAHA~下次要試埋MACARONS先得LA~)!!!

Day off and came here specifically to eat here as I heard it was open. I was excited! It's fancy French cake! I remember taking a cake back to my hotel in Paris as I lived down the street from their shop.Dalloyau has a long history in France. They were the official patisserie of Louis XIV and the royal court of Versailles. Which is perhaps my most favorite part of French history. They even invented the opera cake. Yeah, I was excited!Located in Ocean Center, the Patio area where Spasso used to b

近期越來越多著名甜品店進駐香港，就連在巴黎由1682年創立的Dalloyau老店也來到香港，美食之都美譽又一證明！還記得當天和CEO到巴黎度蜜月的情景，旅途中尋找不同美味甜品，兩小無猜更覺甜蜜蜜！不知不覺，歲月如梳，在香港也可以品嚐Dalloyau的出品，從前吃的是他招牌Rum Baba，可惜新店暫未有提供，就試試其他出品吧！Dalloyau位於海港城海洋中心4樓不屬於多眼處，與競爭激烈的港威商場比較，變得鶴立雞群，晚上約七時，但人流一樣不絶，是愛甜的，總會找上門！到訪時店方在四天前正式營業，因此只供外賣零售，店內設座位處仍在裝修進行中。當日所供應的除了多款甜餅外，還有馬卡隆、朱古力及禮盒等。我們挑選了兩款甜餅Saint-Honore Chantilly & Paris-Brest試一試，幸得態度友善的店員讓我們即場享用。Saint-Honore Chantilly $48Saint-Honore Chantilly賣相美麗觸目，雲呢拿忌廉帶點雲呢拿籽，焦糖泡芙表面泛起亮光，令人垂涎。嚐一口，忌廉軟滑輕柔，含豐富的雲呢拿香氣，伴著沾上脆焦糖的泡芙來品嚐，中心灌滿美味Chiboust c

First on the list, the “Delice Du Chef”, consists of Almond Genoise, Raspberry Compote, Supreme Vanilla Mousse, and fresh Raspberries. It looked delicious at first sight, however, the red and pick outer layer of sponge cake was on somewhat of the dry side, although it tasted good and not too sweet. The highlight to the “Delice Du Chef” was the very smooth and delicate Vanilla Mousse, as well as the crunchy Almond Genoise. Finally, since the “fresh” Raspberries were glazed, they were beginning to

還記得當年跟文迪到巴黎, 曾經吃過不少經典的甜品店, 其中一家就是Dalloyau. 這家於1682年創立的店子, 對那裡的甜點是相當難忘的. 想不到Dalloyau在近日就登陸香港, 於海港城開設了分店. 還是那句, 人在香港, 能夠吃到不少相當出色的巴黎名店, 真幸福.其實Dalloyau在香港的分店地方是幾大的, 還包括有堂食的位置, 待店子正式營業的時候, 就能夠在這裡享用甜點以及下午茶. 是晚來到, 雖然還沒有坐位, 但店員也客氣的讓我們在櫃檯上進食, 讓我們能夠即場吃到美味的甜點.Saint-Honore Chantilly $48: 8.5分, 先試的是Saint-Honore Chantilly, 經典點法式甜品. 當然, Dalloyau的出品又怎會讓我們失望呢. 先要讚讚那三粒泡芙, 質感是想像不到的鬆脆, 食落口是脆卜卜的, 很難得. 配上雲尼拿忌廉同吃, 質感滑溜, 很甜美, 令人滿意. 餅底方面也是很脆身, 如果牛油香能夠突出一點會更好.Paris-Brest $48: 9分, 另外一款甜點就是Paris-Brest, 泡芙的質感很鬆軟, 中間的就是榛子忌廉以

We can check another one off the list now. Following the footsteps of Ladurée, Pierre Hermé and Fauchon, Dalloyau officially opens its first branch in Hong Kong earlier this week. However, Dalloyau is not done yet. Their café and fine dining restaurant are slated to open next Monday (soft opening: 11 May 2014) if everything goes according to plans.There's a rich history about Dalloyau that dates back to 1682 when Charles Dalloyau's baking skills were first noticed by King Louis XIV. The brand wa