This morning I was invited down to the Olympic Village area, to have a brunch of cakes at “Yandoux Patisserie”. They specialize in beautifully crafted cake with layers of mousse, cream, and sponge. Single slices for individual indulgence, or whole cakes for sharing.
The bakery also serves high tea in their pristine dining area. A simple grey exterior with a 180 degree look past the windows, into the white walled shoppe. It was chic with their white and grey swirled marble counters and tables, scoop back white chairs, and a gathering of polished metal bulbs bringing in additional orange light. A collection of greens in gold vases and growing through glass added splashes of colour to an otherwise monochromatic pallet.
Today we would sampling each of their available cakes, however they are constantly experimenting and adding new items to their menu. So what we had today may no longer be available, but rest assured, if today’s tasting is any indication, it will be something just as photogenic and delicious.
When it comes to a media tasting: plating and portion size may be gussied up and/or paired down, and the service will usually be top notch. Though I can at least paint you the most accurate image when it comes to the food and the setting, as how I interpret it. But as always, these are my opinions and you need not take them as fact. Unless you have my exact background, have lived my exact experiences, and we possess the same tongue; no one can truly taste and appreciate as you do.
“Matcha opera cake”. Matcha sponge, chocolate sugar, and marshmallow. This is a great dessert for someone who likes their desserts less sweet. It was slightly bitter, almost tart, great paired with tea. As for texture it covered all your bases, crispy bites, chewy layers, and a spongy base.
“Rogue”. Mascarpone, cheesecake, raspberry, and lychee coulis. This was the airiest cheesecake I have had to date, like a merger between cheese and angel food. It had a creaminess that melted in the warmth of your mouth. I liked the tang of the raspberry, but would have liked more of the lychee flavour to come through.
“Orange blossom cake”. Pistachio sponge, jaconde, pistachio ganache, vanilla cream, and mango cream. This is a pairing of flavours I have never had before. The base of the pistachio with the acid of the mango neutralized one another for a new mild taste. Considering the name, you don’t get much orange flavouring if any.
The “Le petit prince” was a fun one. The vivid purple frosting on this geometric round looked like it was constantly melting with its glossy sheen, and the edible stars were a sweet touch. It definitely threw me back to the book cover that it was inspired by. As for taste, it was tahiti vanilla mousse, rum, passion fruit curd. It was a good balance of tangy and sweet on top of a buttery cracker base. Given its hue and its similarity in flavour with the cake below I would have liked a richer filling for this one.
The “Egg” was just impressive looking as the cake above, it also had the same buttery cracker crust. It resembled an egg perfectly, I was amazed by how smooth the shell was. Greek yogurt mousse, mixed fruit curd, almond sponge, whipped ganache and cracker base. It was creamy with a tangy centre. My only edit for this would be for it to have a liquid centre instead. To have the fruit curd ooze out when you cut into it like a raw egg would, instead of a round cooked yolk.
“Noire foret”. A semi sweet Chocolate eclair with chocolate cremeux, cherry gelee, and whipped ganache. A cross between an elevated black forrest cake and brownie. Not overwhelming in cream, chocolate, or cherry; just a pleasant treat.
Would I come back? – Yes.
Would I line up for it? – Yes.
Would I recommend it? – Yes.
Would I suggest this to someone visiting from out of town? – No.
These were very sophisticated cakes. Each a visual masterpiece incorporating all textures and flavours for a well balanced dessert. Great served with one of their coffee or tea beverages, and better gifted on an occasion. I would like to return to try their high tea service and maybe their newest season of treats. Don’t deny your cravings.