Sunday, I finally got, by bicycle, the new cake at Paris S'éveille, the Menton. They were busy to the point of asking someone to wait outside, but the tables were not full, so I could eat in. This is a very light lemon cake. The top is lemon flavored milk foam, but the inside is a very dry, very aerie meringue (or something similar) with space for some more lemon (compote or something; I still don't have those kinds of things straight in my head), but nothing to overpower the milk foam, so fairly milk tasting. I'm into stronger cakes, but can allow that this was excellent.
Afterward, I went to Dalloyau. I hadn't had any pastries the previous week, so I decided to make up for it by having my first pastry-off. My favorite shop for pastry is Fraoula, so I was looking for a match for their Croissant d'Almonde. I was open for an orange pastry, but Dalloyau didn't seem to know what I was talking about. My previous pastry purchases were mainly from the Mitsukoshi counter, and there may have been changes since the Ginza shop was closed. The other great pastry I've had from Dalloyau is their Croissant, which I've had more than once. But when I tried it this time, it seemed rather ordinary. I'll give it the benefit of the doubt and say it was excellent, so Fraoula wins the first pastry-off. There is no reward other than staying on the extremely short list of great pastries.
On the way, I ventured to grab a few pictures of sites along planned future parts of the neighborhood course. Hadn't known about this school/restaurant? They have a Tabelog entry, but there is only one comment, from 6 years ago, and no pictures, which I've never encountered. The homepage link gives an error message in Chinese and the Facebook page posts are from 2014. Maybe it really is just someone's house now.
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