PATISSERIE S
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S for sweet but also like Satomi and Stanley Chan, two former chefs of the Grande Maison who had previously worked for Joël Robuchon or Yannick Alleno in Taiwan, who decided to fly on their own wings. This couple, with their Japanese and Taiwanese identities, have been lulled by the French-style elegance found in the refined decoration of their pastry shop-tea room. They can be seen working in their laboratory from the room. They revisit classics (Paris-brest, religieuse, saint-honoré, forêt-noire or forêt-rouge based on red fruits) or invent recipes with flavours from elsewhere. Matcha green tea impregnates a homemade brioche or a cabbage, a madeleine is with yuzu. Brunch is entirely sweet and some cakes are gluten-free.
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