Patisserie Sadaharu Aoki, A Third Time ♥

 

I returned to Sadaharu Aoki because this place holds so much special memories for me,
from my very first taste of its matcha eclair to its matcha opera to its fraisier and the
whole dessert degustation, I was always filled with so match-a joy and contentment. :P
(See my previous posts here, here, and here) 

 

 

Tokyo Midtown Boutique

 

 

I've always loved this wall mural

 

 

Sadly, my recent visit brought only disappointment.

 

I went a little crazy with the matcha items.
Yes, this was right after lunch at Butagumi. See post here. 

 

 

Matcha Millefeuille

 

 

EEEEEP!!!!!!!! The top pastry was so hard it wouldn't budge when I tried cutting into it. 
 The matcha cream (which could use a lot more matcha flavor) oozed out from all sides.

 

 

The middle and bottom pastry were as stubborn. I ended up eating only the cream.
Did I already mention it needed more matcha flavor? 

 

 

Matcha Croissant

 

 

No hint of matcha except for the color

 

 

Hot Matcha - more sweet than bitter

 

 

My favorite matcha place is not anymore matcharap  :(

 

Patisserie Sadaharu Aoki: B1F, Tokyo Midtown, 9-7-4 Asakasa, Minato-ku, Tokyo

Patisserie Sadaharu Aoki Website

Gerard Mulot Almond Croissant ♥ ♥

 

 

It is very difficult to walk into Gerard Mulot and not be overwhelmed by the millions of choices.

He makes all the classics, (you name it, he has it!), plus some originals.

 

 

 

 

 

 

 

 

 

 

 

Research says Gerald makes one of the, if not the best, croissants in Paris.

I came here to try it.

 

I ended up getting an almond version. Lol. 
I love nuts on my bread and could not resist anything dusted with powdered sugar. 

 

 

I walked over to St. Sulpice Square and sat on a bench

 

 

Where I wordlessly, profanely devoured my treasure. Gerard Mulot's almond croissant
was crisp and crunchy on the outside, rich, super buttery, and dense inside.  
It was not the light and airy kind, but it was delicious in its own little chewy way. 

 

Gerard Mulot: 76 Rue de Seine, 75006, Paris, France. Tel: +33 01 43 26 85 77

Gerard Mulot Website

Pierre Herme ♥ ♥ ♥ ♥

 

Pierre Herme is the master of macarons

 

 

The Rue Cambon Boutique

 

 

Little almond cookies in exciting flavors

 

 

Chocolates

 

 

But that particular summer day I felt like having an ice cream sandwich

 

 

My Miss Gla'Gla Ispahan 
Rose macaron sandwich embracing a block of lychee-rose-raspberry sorbet

 

 

The flowery and fruity fragrance was seductively intoxicating.
The perfect dessert for all divas in the world.

 

 

 On another visit, I bought a Vanilla Tart

 

 

 Shortcrust pastry filled with vanilla-soaked biscuit topped with white chocolate vanilla ganache
and vanilla mascarpone cream. I love it when I can see vanilla specks in my dessert. 

It was a tart that made me forget about chocolates.

 

 

And therefore, it deserved a selfie with me. Lol! :P

 

Read about my Pierre Herme Tokyo experience here. 

Pierre Herme: 4 Rue Cambon, 75001, Paris, France. Tel: +33 01 43 54 44 77

Pierre Herme Website 

Fauchon ♥ ♥ ♥

 

 

The black and fuchsia Fauchon in the Opera area is a one-stop shop for the hungry tourist. It's a pretty store filled with pretty things.

It's my kind of a dollhouse!

 

It has salads, pastas, rice, quiche

 

 

 Breads

 

 

Foie gras, truffles, seafoods

 

 

Meats

 

 

Cheeses

 

 

Macarons

 

 

Salads and sandwiches to-go and an eating area 

 

 

The only reason I bought this Deviled Egg is because the egg shell container is too cute!
It now sits on my dresser holding little things like earrings and stuff.

 

 

To my surprise, the ouef mimosa wasn't bad at all.
The saltiness of the salmon roe cut through the creaminess of the egg and mayo.

 

 

 This sandwich got me at the resealable bag

 

 

Sandwich Club Jambon Truffe
Paris ham, mascarpone, rocket, black truffle. Simple yet tasty.

 

 

I also couldn't resist this metallic macaron

 

 

Chocolate Praline macaron innards 

 

 

Very good Hazelnut Latte 

 

Fauchon: 24-26-30 Place de la Madeleine, 75008, Paris, France. Tel: +33 01 70 39 38 00 

Fauchon Website

Michel Cluizel ♥ ♥ ♥

 

 

Michel Cluizel has been making chocolates since 1948. What sets him apart from other chocolatiers is the fact that he processes the cocoa beans himself.

Like the farm-to-table concept so popular nowadays, his beans-to-bonbons operations have been ongoing for more than 60 years already.

In Normandy, where his headquarters is, Cluizel also has a museum dedicated to all things chocolate. He calls it the Chocolatrium.

 

 

The Saint Honore shop is elegant

 

 

If I were only tall enough, I'd be sticking my face into that chocolate wall!
I'm not very elegant. 

 

 

Chocolate bars, pralines, milk and dark chocolate with hazelnuts, bonbons, etc etc...

 

 

Macarons and eclairs

 

 

Excellent quality truffle
I bought a piece to try then I went back in for a box to bring home. 

 

  

The lady said their salted caramel eclair was a bestseller

 

 

One bite and I understood why. This photo says it all.

 

 

And then I went back in and bought myself a second eclair, praline this time. Also a winner!

 

 

The staff was so amused that this chubby Chinese girl kept coming back and offered me a piece of macaron.

It was good so I bought three other flavors for my bedtime snack.

 

 

 

Sadly, they did not hold up so well. (My fault.)

I also couldn't remember the flavors I picked.

So I'm just gonna post pictures and say nothing about them. Ha ha ha.

 

 

 

 

 

 

 

 

Michel Cluizel: 201 Rue Saint-Honoré, 75001 Paris, France. Tel: +33 1 42 44 11 66

Michel Cluizel Website