Media Tasting at A Summer in Paris
If you have a sweet tooth and enjoy European pastry, sugar into high-end exquisite French pastry at newly opened pastry cafe, A Summer With Paris. A Summer With Paris is a collaboration with the famous Pastry Chef Yann Brys. He has been awarded « Meilleur Ouvrier de France -MOF ». This is France’s highest accolade awarded for expertise and excellence.
Layered with coconut soft sponge, lemon marmalade, yuzu and lemon curd and finally yuzu light meringue. Watch as the flame of a blow torch over yuzu light meringue, giving a nice brown meringue. Something citrusy and sweet and had me back for seconds. I do enjoy the crumbly and cookie-like butter tart.
Tourbillon Lemon Tart at S$8.80.
Get rosy and cosy with these adorable pink dessert. The raspberry and grapefruit compotes have a wonderfully smooth taste, together with jasmine tea sponge, jasmine tea mousse swirled with dense and soft lychee cremeux.
Tourbillon Fruit’The at S$9.30.
Moist pistachio teacake surrounded by citrus shortbread, green apple cream and jelly giving this apple alike dessert a burst of flavour.
PomPom at S$9.30.
One of my favourite desserts, the CHOUCHOU! Soft cocoa sponge cocoa sable with a deeply rooted intense dark chocolate mousse and cremeux, blackcurrant compote and finishes off with a dark chocolate chou puff on top. It’s like having a 2 in 1 dessert! The bitter undertones dark chocolate well balances the sweetness blackcurrant compote.
Chouchou at S$8.80.
Piled onto a dulcey cremeux, almond teacake and milk chocolate mousse. Choco’Dough gets an extra crunch from almond and milk chocolate crunchy whilst the sweet orange and mandarin marmalade gives a sweet kick to a refreshing sunny day treat.
Choco’Dough at S$8.80.
The puffed rice gave this dessert a surprise crunch. It is crowned with hazelnut sponge, cremeux, milk chocolate mousse.
Lactee at S$9.30.
A Summer In Paris has opened its door at Vivocity in early December 2018. The French does one of the best desserts with the right texture. However, some of the desserts may get too sweet/ sour to the local’s taste bud.
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