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It was indeed art coming alive and edible with Chef Cédric Grolet’s creations. Inspired by fruits and made so extraordinarily realistic, it was not hard to understand the hype even with the hefty prices.
The intricacies of this lemon created using lemon gel, candied lemon segments, lemon confit, mint infused and zest mousse, fingerlime, yuzu ganache was simply out of the world, down to the extent of the exterior’s uneven texture and the different colour shades. While I felt that the overall flavour was refreshing, zesty and enjoyed the pink, pulpy fingerlime thoroughly, some others felt that it was too sour to handle.
Definitely one of my favourite!
Croissant $9
Pain au Chocolat $11
Going nuts for their Paris Brest Flower ($26.00), Going nuts for their Paris Brest Flower ($26.00), the hazelnut flavour was pretty intense. Essentially layering the hazelnut shortbread base, with crunchy hazelnut praline, tender hazelnut gianduja choux, and soft hazelnut cream. Love it - there was like a varying degree of nuttiness to each element! Not too sweet all cloying, the play of texture was the best part though, I especially enjoyed the smooth cream and slightly gritty praline.
I caved. I just couldn’t resist and got myself some of the Famed French pastries at Cedric Grolet Singapore last month (needed to see what it was all about for myself). From the handful of pre-order options available on the website at the time, I had settled for 3 but I would say skip the Lychee Entremet. Save your $26 for the Mango Ginger Flower and/or the Paris Brest Flower instead.
Wonderfully put together, the Mango Ginger Flower ($26.00) was an elegant tropical number. Though I am not a fan of ginger, the smooth fresh mango and ginger confit tasted vibrant and was very nicely balanced. The lingering hints of ginger from the light ginger ganache and fragrant ginger financier were also delicate and complementary to the sweetness of the fruit. The cubes of mango hidden in between and the crispy base of shortbread dough were a lovely touch as well.
Both desserts are works of art in design and highly refined, clean and light tasting with fruity flavours, and not sweet at all. That said, the high price tag takes up most of my mind space, making it difficult to truly enjoy it for what it is. If this were $15, I’d say it was amazing. But at $26, it’s probably good to have it once just to say you’ve tried and not something I’d return for again 😅.
In comparing the two, preferred 𝐌𝐚𝐧𝐠𝐨 𝐠𝐢𝐧𝐠𝐞𝐫 𝐟𝐥𝐨𝐰𝐞𝐫 ($26) for the tropical mango gel, sharp ginger finish, and crispy shortbread. 𝐃𝐫𝐚𝐠𝐨𝐧𝐟𝐫𝐮𝐢𝐭 ($26) had a crisp chocolate shell encasing sweet-sour dragonfruit mousse.
The 𝐜𝐫𝐨𝐢𝐬𝐬𝐚𝐧𝐭 ($9) was flaky and airy with a strong buttery finish. Would say it’s nothing great and comparable to the ones I’ve had in Melbourne/ France. Can get a bit surfeiting should I have finished the giant croissant by myself in one sitting.
