Sunday, July 28, 2013

Jacques Genin II - (Paris)

 My last visit to Jacques Genin (review here) was fairly impressive,  mostly because of executional accuracy in the micro-scale.   His chocolates,  caramels and pastries might not be mind blowing stuff in terms of creativity in recipes,  rather, he spends his effort to concentrates on improving upon the basic formulas and precision.




Salted Caramel Mille-Feuille -
This is made a la minute,  and as you can see with my cutting action in the video attached,  super flaky and also buttery.  This visit was already slightly less flaky than my last visit but it was still awesome.   The caramel crème patissier this time however seemed slightly less concentrated than my last visit in 2012.    It’s no longer as out of this world but it is still quite perfect.  ~  9.5/10 

Chocolates and Lemon,  Lime & Basil Tart -
I already had this lemon tart on my radar during last time but once it was sold out by the time I was ready to eat it,  and when I returned to the shop it was closed prematurely.   This time around it was easier to revisit as my hotel was only 50m away from it.     This Lemon Tart is simply sublime.   The lemon curd was just right runny,  with a tanginess from both the lemon and lime,   with additional layering enhanced by the addition of basil leaves.   It seemed not as sour as the Pierre Herme (II) version but just right here.   The pastry tart base more on the harder side however, which is normal in France,  although Pierre Herme version was more approachable in this regard.   ~  12/10

Hot Chocolate -
Have got to say this wasn’t really my cup of chocolate.  It is not bad per se,  and it is thick viscous.  However I found this to be both too sour and dry-bitter  -  instead of being more naturally fruity and also carrying more layering.   I think I needed to add in more cream to balance it out.   ~  6.9/10




IMG_8168-1There has been some minor changes -
Dessert pastries are no longer shown at the display,  2ndly you cannot order them as Take-Away items any more.   Apparently,  Jacques Genin decided that only the freshest of pastries should be served at any time – and he doesn’t trust that you will eat it within the prime window during take-out.    Such are the meticulous details the Master delves into.  How can you not admire here?




Price:   Euro 25
Ease of Access:   3/5
Food:   ♕♕♕♕♕1/2 - ♕♕♕♕♕♕

Opening Hours:
11am – 7pm Mon to Fri
11am – 8pm on Sat. 

Address: 133, rue de Turenne 75003
Ph: 01 45 77 29 01


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