Frédéric Cassel: Saint Honoré Noix de Pécan Citron Vert

Last Sunday, after a visit to an exceptional shop, I walked (due to knee problems, but also because I was carrying one cake) to Ginza Mitsukoshi to get a new cake from Frédéric Cassel, trying to balance catching up the shops at the bottom with the top shops. I tried the Saint Honoré Noix de Pécan Citron Vert, which is self explanatory. It was good, but not their best saint honoré. Pecan is pretty rare in cake but I haven't had much luck with it so far.

Jean-Paul Hévin, Verrine Rhubarbe Mangue

 Way back on Tuesday, after working late, I stopped in at the Isetan Jean-Paul Hévin and was able to get the last of the new item: Verrine Rhubarbe Mangue, which has the obvious ingredients. The top is probably mango gelatin, then white chocolate mousse, and finally rhubarb sauce cut with lime. It was the usual high quality of JPH, so I can say that it was excellent. 

I'll note at this point, I'm far enough ahead on FC that JPH deserves a second sample of an excellent cake, but I've already done that with those in the current line-up, so I'll have to wait. That leaves at least a couple non-cake items to try, maybe next weekend. I haven't tried any of their sauces.