Showing posts with label Le Saint Marc. Show all posts
Showing posts with label Le Saint Marc. Show all posts

Saturday, June 8, 2019

Cake-off: Ryoura's Soyeux over Il Pleut sur la Seine's Le Saint Marc

As a third-round cake-off between two one-and-one cakes, I went by bicycle to Ryoura first to get their Soyeux, though I stopped a few places along the way to add pictures for sites on current or planned neighborhood running course. The Soyeux didn't care for the vibration I found later, though mainly some of the base crumbled off. As the second cake, I choose Le Saint Marc from the just returned Il Pleut sur la Seine, though I'll note that they've only returned in a small way. They are down to 4.5 hours a day, 3 days a week, and I think they had all of 4 types of fresh cake, including roll cake.

I went out again after lunch and did the Daikanyama-chou--Ebisunishi--Hachiyama-chou--Nanpeidai-chou--Sakuragaoka-chou--Sarugaku-chou--Shibuya--Uguisudani-chou loop sufficiently well counterclockwise by bicycle, so I have a basic grasp of the new course and its sites. I still have three other dead-end connecting loops in that clump of routes to do, though I might visit Akasaka first, and I also need to do the revised Shibuya east loop, which are both small. I might try out my feet walking to one, either before or after going for cake by bicycle.

Returning again, exhausted, I finally did the cake-off. Unfortunately, I wasn't feeling the greatness of Le Saint Marc today, though it passed through the first two rounds fine and I can't say that there was anything wrong with how it was made this time, just the chocolate and whipped cream wasn't impressing me and I definitely liked the Soyeux better.

Tuesday, October 10, 2017

Cake-off: Jean-Paul Hévin's Mont-Pomme Caramel over Il Pleut sur la Seine's Le Saint-Marc

Monday, which was a holiday, I did a cake-off. This month's special mont-blanc is at Jean-Paul Hévin is the Mont-Pomme Caramel. To match it, I ran to Il Pleut sur la Seine for the somewhat caramel Le Saint-Marc. Due to a post about medieval walking patterns, I did the run on the balls of my feet, versus heels, which is not the most efficient, but it's good for posture and seems good for my foot problems, so I did it again Tuesday, but I'm getting ahead of myself. The run was about 5 km each way, a low 9 km/h going out and a high 8 km/h coming back.

Another tough cake-off, though both were good enough that they don't need to be denoted, though It's hard to say whether I would rate them great, which always depends on the day. In the end, I have to go with the Mont-Pomme Caramel, which is more interesting and certainly there is more to it (for barely more money), both in terms of volume and interesting elements.

Wednesday, February 8, 2017

Il Pleut sur la Seine: Le Saint-Marc

Had a run down to Il Pleut sur la Seine in Daikanyama. It's about 5 km and outbound was 11 km/h, which is a little fast for the safety of pedestrians around Omotesando, but the patisserie/cafe/school closes at 19:30, so it's hard not to be in a hurry, and it is after all my target speed for general weekday cake runs.

The cake I got was Le (?) Saint-Marc (ラサンマルク; 616 yen), which is a standard cake. I've had cake from here more than once years ago but never found anything that I was thrilled with, more in terms of variety than quality. This time, as a bonus (maybe because they messed up my receipt; I didn't really understand the explanation) they gave me a couple of Sablé "Mimorettou" (サブレ・ミモレットゥ), which is a name only they use, but there's a link here explaining how it uses 12-month aged cheese and almonds. Presumably the cheese is Mimolette, so I should keep an eye out for that. This is sort of a salty, cheesy, almond cookie, which means I know someone who would really appreciate this, so maybe we should go down there together for cake and get some more. Certainly it was excellent, so I'm also keeping an eye out for a recipe, as well as the cheese.

The run back was 10 km/h, as planned. One nice thing about this shop is that they label their cakes (that's the green dot) and boxes so that you know what temperature to eat it at. In this case, they recommended 10 degC, so the whipped cream was the right consistency, which, they explained, means 10 minutes from the refrigerator. I followed this instruction, and it was great cake. Since this is mostly whipped cream (some chocolate), it can be light for me, but with the almond biscuits and caramel on top, it balanced out perfectly. Guess I'm going to have to get back there again next week (although I'm pre-warned that they are closed next Wednesday so as to be open on Valentines day).