Jean-Paul Hévin: Mont-Pomme Caramel

I'll start with cake, which was at the chocolate bar of Jean-Paul Hévin. We got the regular Mont Blanc and the, Mont-Pomme Caramel, which is very similar, which is to say chestnut paste on whipped cream on an almond meringue base, except that there is a single large slide of baked apple in the middle and enough caramel sauce to taste but not take over. The apple piece was useful structurally, but made trying to eat half difficult (I took all the apple). Still, great cake. I should remind you that this is my favorite shop, the other great shops being (i) Dalloyau, which has shops all over Tokyo with cake, and I assume some of the European shops, although I don't know whether shops in Hong Kong, for example, have cake; (ii) Frédéric Cassel, which is also France-based, but not Paris; and (iii) Henri le Roux, which may not actually have cake anywhere else but Isetan Shinjuku (and only the same four there), although Tokyo Midtown has Kouign Amann, which technically means butter cake, I think, but I would put in the pastry category, not cake, but theirs are great pastries, so actually I want to get back there soon (I think I would go this last weekend, but didn't make it).

Since I had already had my cake, I just did training running: down to the Meiji Gaien course at 8 km/h track for two 1.325 km laps, with 925 m at 10 km/h as three intervals interspersed with 8 km/h running and then 9 km/h after that. My current thought is to do roughly the same thing tomorrow, but with 1.2 km of faster running, and leave my longer runs to when cake shops are open or are more likely to have their special cakes. Instead of buying cake Monday, I'll chip away at my freezer stock, as I've let things stack up too much in my enthusiasm for trying new recipes.