Cake-off: Frédéric Cassel's Fraisier over Pierre Gagnaire's Mousse au Chocolat et Yuzu

Having starting working through the two-and-two cake-off great cakes for fifth-round cake-offs and noticing the appearance of Frédéric Cassel's Fraisier, I worked it in. Also back, was Mousse au Chocolat et Yuzu by Pierre Gagnaire. The latter is a unique taste, but that wasn't enough to overcome my love of pistachio, at least when presented well, so the win went to Fraisier.
 

Lenôtre, Carré Citron Yuzu

Thursday last, I caught up for the week with a cake from Lenôtre. They got demoted, so they only get cakes from cake-off wins for the foreseeable future, but I saved one of those until now, when there is a new cake. This is Carré Citron Yuzu. It's not so different from the other Carré cakes, but these are nice moist fruity cake (versus cream, mousse, or sauce) cakes that have been excellent so I was interested in this one too. It's definitely nice, and I don't have other cakes like these from other shops, so I don't mind saying that this one was excellent too.

Le Pan, Yasutomi Yuzu and Praliné Paris-Bres, Gateau Le Pan, & Chocolat Orange

My first choice was Yasutomi Yuzu and Praliné Paris-Brest. The choux pastry was typical. The Yuzu cream was fine. The pâte pralinée was quite dense, like the chestnut paste of a mont-blanc, which I don't have any problem with in general. The cake was good and did balance some different good tastes, though maybe the whole wasn't exceptional compared to the parts. Still, a good cake that increases my confidence in this shop.

The second cake, which I only had one forkful of, is called just Gateau Le Pan and is a standard Japanese strawberry shortcake. It seemed good to me and was confirmed by the other partaker.

The third cake we could agree was the best, the Chocolat Orange. While a traditional combination, the balance is not automatic. This was a very rich chocolate which went with what was like a mikan orange, though I don't know the details. I say rich, but it was not dark chocolate, but rather Valrhona milk chocolate mousse, apparently (I found their whole cake ad). Anyway, it works for me. I'm going to label this was great, as I'd like to have it again, which makes my first great Kobe cake, though that's from a small sample that isn't likely to get that much bigger, as I don't get down here so much as I might have first expected. What I can I say: Tokyo is more comfortable for all evolved. Anyway, next time I come back this shop should be my top priority, as I think I've visited all the main ones that aren't available in Tokyo. I'm curious about the main shops of a couple of those, which might have something to explain their longevity despite the low level of good they exhibit in Tokyo. 

Toshi Yoroizuka: Mémorial

Sunday night, I ran first to Ginza, where FC was sold out of what I wanted, not sure whether I checked in at Pierre G, but they would have been closed by the time I could have gotten there under current hours, but went to Tokyo Midtown, which also was closing early, but has later base hours, so I could get a 21st cake from this quite exceptional shop. I went with Mémorial, which was memorializing probably 10 years at Tokyo Midtown. It's chocolate, yuzu, and nuts, or at least that's what I can remember, and what was obvious. It was good, but the flavor combination wasn't really working for me as anything special.

Pierre Gagnaire: Mousse aux Chocolat et Yuzu

Hard week at work. I ran the Minami-Motomachi--Samon-chou--Suga-chou--Shinanomachi--Wakaba--Yotsuya loop of the neighborhood course (successfully, but I'm revising it again) Tuesday late (ending about 10 pm). Wednesday, I was slightly less late and tried to go to Pierre Gagnaire, but arrived after 8 pm and they were sold out of all cakes. I'm still sampling snack places along the neighborhood course, so this time I hit NewDays and tried their little Baumkuchen Vanilla, which as the shown price indicates isn't the top of even their baumkuchen offerings. Actually, though, this was definitely good, better than either of the recent coffee shop baumkuchens.

At home, I also tried something from the organic grocery store Bio c' Bon. They actually have a fresh cake in the form of Benten-dou Cookie Choux from their "Gateau de nature du coeur" line. "Cookie", probably because it's a harder pastry than the soft ones usually found in convenience stores and the like, and maybe a little harder/less crisp than regular choux pasty, though not so different from Oyashiya Utchii's. The custard was a little different from that one, though it's not obvious that one was better than the other except that this one was sweeter, probably than it needed to me, whereas maybe the other would have been better sweeter. Anyway, this one was less than half the price for the same size, so I'm more satisfied with it.

Thursday, I managed to leave work by 7 pm and get to Pierre Gagnaire before 8 pm and they had a good selection. Since it was the end of the month, I figured the chances of a changeover Sunday is large (though maybe after White Day, March 14, is more reasonable; I can't remember the trend last year, but I'll maybe look around March 1 beyond just getting cake for that day). I went with a cake I've seen around for a while, the Mousse aux Chocolat et Yuzu. I keep avoiding it because it's easy to become tired of chocolate mousse and I've been disappointed by (usually dome) mousse cakes repeatedly. There is yuzu gelatine inside as well, so this really doesn't seem like something I should like, but the chef patisserie is not incompetent: the chocolate and yuzu are balanced: it's a true chocolate mousse taste with yuzu for flavor and it prevents one from getting overpowered by the mousse. This cake is fairly firm for mousse, but not gelatinous, which is why it's not trying to a dome, just lets gravity do it's thing. My complaint is they tape the bottom of the box and the bottom of the cake, so I'm in serious danger of destroying it when trying to pull it out, once I managed to cut the clear tape holding the paper cylinder around it and raise it exactly vertically to free it. I suppose a hot wire slid under the plastic try might cut the tape safely but there should be a better way. I decided that this cake was perfect and I had not substitute for it, so I can say its great. Looks like I'm going to be making regular trips to Pierre Gagnaire for at least a little while.

Frédéric Cassel, Inspiration Azalea

Monday, I worked a little late and figured I should take a rest anyway, so I used a bicycle to go to Ginza for cake. My first choice shop's new cake has coffee, so I'll wait for next month. My back up was Frédéric Cassel's new cake, Inspiration Azalea, which is the cake for this month's theme of Chocolat Banane, which is an improvement on recent coffee themes but still not what I would choose. Nevertheless, this looked like my kind of cake in terms of construction, and the card promised yuzu, so not just straight chocolate and banana. I figured I could trust them. Reading the details, there is also hazelnut chocolate cream and hazelnut dacquoise. But they were serious about the banana, with almost half of the inside being banana compote. While I'm still not enthusiastic about banana, with was excellent, so if they had another banana cake now, I'd be happy to try it, but they've scaled back on the introduction of new cakes. Out of order, at home, I first also did my indoor non-weights workout.

Michalak, (Classique) Tarte Yuzu Citron

Just a little muscle training for exercise, due to being late getting home. I brought a (Classique) Tarte Yuzu Citron from Michalak through Isetan. This is a tart with a crisp crumble bottom (according to my translation), yuzu cream on lime Bavarian cream with lemon marmalade. It's pretty sweet and American tasting (for lack of a better explanation), but excellent. Michalak remains at the top the of the excellent shop group, but I'm out of cakes to try. They used to have another type, a clam shell design, but it hasn't been at Isetan lately. I'll need to check the Omotesandou shop. The cakes are still listed online for both locations.

So I'm keeping Sadaharu Aoki's lemon tart in the great category for the next cake-off, assuming the other cake is still available, which I'm planning to confirm tomorrow. I'll also hopefully get more exercise tomorrow, though still bicycling. Not sure whether I'll try walking a few kilometers this weekend, but the squats yesterday didn't seem to have any negative consequences.

Sadaharu Aoki, Fromage Yuzu

Despite being benched from running, I tried to do a neighborhood running course, the Akasaka--Azabudai--Roppongi--Toranomon loop, by bicycle. I've done it clockwise most recently (in the daytime), but counterclockwise in the dark by bicycle defeated me today. I could get about 2/3 and then I wasn't sure where recent changes meant I had to turn after the ANA Intercontinental. I remembered correctly, but just didn't recognized it when I was there and wasn't confident. Maybe Sunday.

For cake, I got the Fromage Yuzu from Sadaharu Aoki from Isetan, as planned. SA already had a standard cheese cake in their lineup which is semi-great, so I shouldn't be surprised that this was was different. Basically, it's very mild, which isn't the direction for me. Still, it was good. 

Michalak, Michalak Monkoeur

Wednesday, again my feet felt much better than the previous day, but not perfect. Decided not to run, though I did walk again to Isetan and get cake and later I rode a bicycle to get groceries, which was actually no problem, so I'm going to try going out by bicycle tomorrow morning as stage one. The second stage is still planned to be on foot, so I'm not sure how that will go. Also, rain is coming, which might matter. Anyway, for today, I got a first cake a shop on the neighborhood running course that just opened a counter at Isetan, besides the one on Omotesandou Avenue on the end near the Harajuku Station (on the far southeast end, for the subway): Michalak. I got the Michalak Monkoeur (I'm assuming the spelling was deliberate, versus Mon Coeur, since other product names used k's when written in the Latin alphabet, though where to break between words is less clear). This is a chocolate biscuit, yuzu syrup, chocolate mousse (under the red sauce), and exotic fruit (I think at Isetan the explanation said 4 fruits, in the form of compote). The fruit taste is a little thick but this is nicely decadent, so combined with it being a first cake, I think excellent is a reasonable rating. I'd certainly like to have another cake from them.

Franzè & Evans London, Yuzu Meringue Tart

Thursday, I made my first attempt to obtain JPH's new Longchamp Chocolat, which is dark chocolate accented by pistachio in the coating. No luck at Isetan, but it was only its second day. For running, I went out for about an hour and did the planned running of neighborhood course loops, confirming my knowledge of the Kita-Aoyama central and Mianmi-Aoyama north loops, and the clockwise direction of the Kasumigaoka-machi--Kita-Aoymama loop (which is long, but is just a big loop with streets to cross). So far, I've reconfirmed only 26 km of loops, so a lot of work yet to do, but I'm still planning to try to do my first full run of a new 35 km loop plus the neighborhood course access route to it on Sunday.

I was considering resting Friday, based on sore feet in the morning and big plans for Sunday. However, I failed a second time to get the new JPH cake, so instead I started out for the Marunouchi/Ginza area to try other outlets. By that point my feet felt reasonably okay and I didn't try to run fast. Lots of cakes still at the Marunouchi JPH chocolate bar, but not that one (they had greater variety than I expected, though). After a brief detour to see whether Viron had any new since the first half of January (no), I wend down to Ginza Mitsukoshi, where they were also sold-out. After a similar brief walk to Origines Cacao, I decided that I was will to pay extra (in buying outside Isetan/Mitsukoshi), and ran to Tokyo Midtown. The original route would probably have been okay, but I deviated for lights around Shinbashi and the updated Google route had me going up a steep curved hill where the sidewalk disappeared due to construction and I was left running the street against incoming taxis (though that's a normal legal Tokyo thing, and I passed a walker near where the sidewalk resumed). At this point, it was past 8 pm and Midtown had all of two Longchamp Feuilleté (which I noticed Saturday Ginza Mitsukoshi had labeled as "nouvelle", which is technically true, though it's been in the line-up for over two months by this point and they are clearly working on selling off the current stock). Figuring I might as well finish off the set, I ran to Omotesandou Hills, where they still had an enormous about of cake, but not that one.

When I set out for Omotesandou Hills, I was planning to settle for cake from Lotus, which is a café along the Jinguumae Shopping Road. However, I also have a long list of theoretically quite good shops that I've only had two cakes from that I want to visit again, so I did that instead, Franzè & Evans London being open. I went with the Yuzu Meringue Tart (I've still yet to get anything not meringue from there), which probably closely resembles a lemon meringue pie. It definitely met my needs after the unplanned long run (I didn't have any energy foods prepared, or I would have opening something up around Tokyo Midtown). In a way, I didn't respect its crude appear to my sweet tooth, but on the other hand, I rarely see meringue cream (the topping is still soft), probably because pie and tart shops aren't my thing. In the end, I decided that excellent was a fair evaluation by my standards, so Franzè & Evans London will make the cut.

Frédéric Cassel: Mille-feuille Finger Kaki

Tuesday, since the once-a-week applies only to new cakes, I went back to Frédéric Cassel and this time got the new mille-feuille, the Mille-feuille Finger Kaki. This was a full run both ways, and I used my eco cake bag from Ryoura. It's been a while since the Mille-feuille Finger has been part of the line-up. Previously, this was part of the regular monthly "Inspiration", but actually this month's inspiration has no individual cakes and this mille-feuille is separate with an unclear cutoff day.

The visible fruit is persimmon. Not sure what the gelatin cubes are. The main filling is yuzu cream, rather than mascarpone cheese, like in the old versions.  The whipped cream on top is flavored with houjicha (roasted green tea), so it's got lots of Japanese elements. Accordingly, I ate with green tea rather than the usual western/Indian tea. Bien E. has me used to different fruity mille-feuille, which is probably why I could appreciate this and consider it great. I guess it's going to be a Ginza first-round cake-off next.

Jean-Paul Hévin: Verrine Chocolat Singe and Verrine Matcha

No cake Saturday, as my plan to go to Cova for lunch at Shinjuku Takashimaya was foiled by them having been replaced as the third-floor café (we did eat in Takashimaya, but not at a café). Of course, nor was there running, so there is a certain fairness to that.

Sunday's plan to go to Jean-Paul Hévin at Isetan, which does not have a café (in Tokyo, you have to go to Tokyo Midtown for that), but does have a chocolate bar with a drink and verrine set, did go through and even arriving at noon, we had the place to our selves, at least initually, so early Sunday is a good time to visit there. We got two verrine sets. I got the Verrine Chocolat Singe (I'm guessing for the last word, as there is no monkey in it, just basil and yuzu) and the other was Varrine Matcha, which certainly has matcha (powdered green tea) in it. Drinks were Nature Tradition, which is a cold chocolate drink, and Thé Glacé au Yuzu (no picture), or something like that.

Both verrines were excellent. The first had chocolate apparently infused with basil, though I couldn't tell, with yuzu gelatine in the base. The chocolate mousse was quite good, though just plain chocolate and it took some effort to dig down to the yuzu. I suppose I could mix it all up at the beginning (which I wouldn't have done this time even if I had thought of it, since we were having halves and I ate the first half of this one). The matcha, of course, had the chocolate and matcha up top, so you didn't have to wait. The gelatine in the bottom was griotte cherry, though I couldn't identify it at the time other than fruit, which is probably good, because matcha is subtle enough that you don't want to pair it with too strong a fruit. A child of a shop specializing in green tea assured me that it this was really nice green tea, which I beleive and would expect. Jean-Paul does a good job respecting Japanese flavors, in my experience.

The Nature Tradition (cold chocolate) was also excellent. It had been a while since I had had this. Unfortunately, the cold Yuzu tea was more like icewater flavored with yuzu juice, especially by the end, so I can't recommend it, but it was good to okay.

In the evening, I went for a run (about 24 minutes) and then walk (considerably longer), first to Libertable, at which I found a new pastry and bought it, justifying this by my not having had cake or pastry Saturday. This time, it was the Feuilletée au Almonde, which was definitely exactly like an almond croissant, specifically the type where there is almond paste both inside and outside as coating, on which there were also almond slices and a lot of powdered sugar. It was excellent, but not ideal for me, somehow. It was a little moist for me, I thought, and yet my other suggestion for how to improve it would be to add almond liquor, so I probably don't know what I'm talking about. Anyway, they remain  as a top tier place for pastries for me, so I'll get back there again to try to score something else this week. They also had an apricot tart today, as well as the two pastries that I have already posted on. I asked whether they had the same line-up everyday, and the counter person said that it varied and didn't offer any details, so I left it at that. If they don't have a new pastry for me next time I go, I also want a new cake from them, which so far has not looked like a problem, despite them still having at least most of the old ones.

In other information, Toshi Yoroizuka has both their great Cassis and Saint-Marc, but the Marunouchi JPH has switched to regular JPH cakes from having their own line, so I've lost access to Orly. I hope they put it the line-up again. I've had the (non-coffee) current new cakes from JPH now, but when I was in for the verrines, the menu included a tart that won't be available until later in the month, so now I'm looking forward to that.

Jean-Paul Hévin: Bûchette O'clock

As planned, I did a long (~35 km) run through the 7 neighborhood courses that I had been practicing/revising so far. Through no special effort (as I haven't memorized any distance points), I at least averaged my target speed, which was 8 km/h. I was very satisfied with this experience, compared to running long main roads deep into the suburbs for the same distance, though now I want to decompose all the courses into their constituent loops and links and further simplify where I can. I'll give up avoiding overlapping and instead try to stick to what I think are the best roads for the goal. On the way, besides a couple packets of cookies, I got a yeast croissant from Heart Bread Antique, which opened my eyes to their maybe be split between bread croissants and pastry croissants, which is also probably true of other breads/pastries. Not sure whether it is worth making a distinction, but I'm after pastries. Still, this croissant was good and they definitely have other things that I'm willing to call pastries, so I'm expanding the corresponding map to include it (obviously, I did that already just before running, but I still hadn't added an icon).

The cake of the day, after I got back, was Bûchette O'clock from Jean-Paul Hévin, part of the their week-before-Christmas lineup. They had something like this last year that I only noticed on the last time and had time for one, which I had thought was excellent, but this one, while good, wasn't special to me. It's bergamot orange biscuit, yuzu chiboust, raspberry compote, and Madagascar cacao mousse. There's also lots of decorative chocolate, but the cake was a little soft and bland for me and the decorative chocolate did not really add the right texture element to balance it. Maybe I didn't eat it right or maybe fancy cake isn't what I want after a long run (though I ate a normal lunch first). Anyway, it's JPH, which is my top priority, so I'll make a point to get to the other cakes regardless and see whether they work better for me. In the meantime, I need to work on updating my old neighborhood area maps and trying on the next. When I get it up to 50+ km total, I'l maybe try another long run over the set.

Jean-Paul Hévin: chocolat chaud and macarons

No new cake or cake-off today, but did get a little shared Orly at Jean-Paul Hévin's at Marunouchi. My order, though, was Chocolat Chaud Framboise Yuzu and two macarons: Super Amer and Pablino. The hot chocolate was good, but I think I prefer just the raspberry without the yuzu. If I ever get serious about macaron, I'm going to have to really deliberate about how to rate these, as I think my current ratings are pretty unreliable. These certainly are a good texture and taste so I'm going to say that both are excellent. All the macarons are pretty much straight chocolate, unlike at others of their shops. These were "super" bitter, that is, dark, and ones made with Pablino chocolate, which is a line made from a Peruvian chocolate.

The run was neighborhood courses again. My app is still refusing to track me, so it seems to be some kind of energy-saving feature blocking the GPS feature. Note sure whether I've got it switched off again. Might have to go into the shop or Google the problem in Japanese to find the right setting to fix it. Anyway, I expanded the Southeast Sendagaya course to try to include Senjuin (a Buddhist temple) better and rearranged the Jinguumae 3 & 4 and east KitaAoyama 3 map to stay off the main north street, which I didn't like jogging, and to include a couple parks on back streets around public housing that Google Maps doesn't identify. I ran 50 minutes, but I've already changed the map, so I'm not sure how far or fast I ran.

Pierre Hermé: Yu

Did another neighborhood run to learn the Southeast Sendagaya course. Made too early a turn after the station where I changed the map (or tried to; Google reverted it) and overshot going around Zuienji loop, the southeast one, and apparently ended up going around it twice, which surprized me at the time, since I though I reverse direction at one point and went around a corner, but quickly found that I hadn't, but at least it gave me another chance to make the correct turn turns. I also followed the course south of Shinjuku Gyoen over where I messed it up and confirmed that I could do it correctly (at least until the bypass get's finished and that area gets cut off). Total, I think I did about 9 km (including 3 pedestrian bridge crossings) at a low -9 km/h.

New month and new cakes at Pierre Hermé. Rather than following this month's theme, vanilla (which I've had the main one already), I chose Yu, which is yuzu-flavored apple compote inside praliné mousseline on top of hazelnut dacquoise surrounded by milk chocolate. It looks good and has good ingredients of no doubt high quality, but it is all overly mild for me. At the very least, dark chocolate would be an improvement, I think. Still good, but someone it seemed dry, maybe. I had it with Earl Grey tea, so maybe milk as a drink or a side of rich vanilla ice cream would make this better.

Woo-Roo-Goo: Joan

Got stir crazy or something and went out despite the rain in front of the typhoon. It was not that cold and wasn't windy, and the rain was mostly light and even stopped, but it was more than a non-crazy person would put up with. I took the train back so that at least I could warm up before eating the cake (I wasn't cold running, but a little more clothes for the train back would have been nice, though at least the subway tunnels are warm, still).

I went with Joan, which is a yuzu-flavored chocolate mousse cake with a little cream in the middle and also a center base with chopped nuts. It was definitely good and I might once have given it the benefit of the doubt and called it excellent, but maybe I'm not feeling that generous, but I would be surprised if other cakes were of similar good quality, so I expect I'll be back again there some day.
 

Paris S'éveille: Tarte au Yuzu et Citron Vert

In response to their win of Friday's cake-off, I visited Paris S'éveille for something new and got Tarte au Yuzu et Citron Vert (600 yen). In terms of taste, it's definitely good, with a nice balance of citrus flavors, but in terms of construction, it seems overly delicate to work as a cake. I would prefer this taste with something more bike-sized (and not stuck to cardboard, which is inconvenient for eating). It's a nice little tart for the season, with tea, I suppose, but not something I'm terribly interested in. Still a superb shop with several great cakes which have done well in cake-offs.

On the way back, I visited Les Cacaos, which had about the same selection as when last I visited, which is fine and good to know for a cake-off. I also stopped at the Trek store by Roppongi Hills, since my current bike is heavy and has a slightly bent front wheel, a broken shifter cable (so it's now a one-speed), and rust various other places (besides the shifter cable). Today was it's last ride outside of Shinjuku, I think, but it's still usable for local shopping. Probably will get the Trek FX 3, 2018 model.

Jean-Paul Hévin: Goa

I'm behind so, the cake is from Wednesday. I went first to Jean-Paul Hévin at Isetan, where they have Goa from this month, which I don't think I've ever had. Backing up, Tuesday, I tried to do a 21 km run but got lost trying to save time and once I figured out where I was and what I needed to do to get on track, I didn't have the time or energy to make up for it, so I decided to head home and make it a 16 km run (at about 9 km/h average), though I stopped at Dalloyau and got a Pain au Chocolat, which despite the late hour and the poor conditions of me eating it (in a park), was still definitely excellent. This is basically like a very loose croissant, in the sense of being flaky all the way through rather than being bread-like on the inside, in texture and taste, despite the difference in shape, with line of chocolate down the axis.

The run for Wednesday was up to Yasukuni Avenue to a closed shop (I forgot and hadn't checked their closed day) and then down to Tokyo Midtown, where I checked what special cakes Sadaharu Aoki might have there, though I had also intended to check Toshi Yoroizuka, but forgot. Total, it was about 8 km again at 9 km/h. I definitely need to change my running and cake-buying for the long runs so I force myself to rest afterward, but it's hard to balance my different running and cake objectives. Anyway, this week, I needed more rest, but I'm busy Thursday, Friday, and most of Saturday, so I'm rested up now.

Goa from Jean-Paul Hévin was great, though I did not come to that conclusion quickly. It's been a while since I evaluated a new cake from them and they are kind of a special case. This cake is chocolate mousse, Darjeeling mousse, yuzu flavored biscuit, and pecan nougatine. My first impression was that it was subtle for my tastes, and so not my favorite from them, but definitely good. As I progressed, it was clearly excellent and I appreciated the difference. Afterward, I decided that it was great, in that I definitely wanted to have it again, which is the real test, and that I would not have as much trouble identifying it as great if I avoided comparing it to other Jean-Paul Hévin cakes. Even so, it really is great even among their and appreciate their variety (though only among chocolate cakes), and wouldn't have trouble choosing them if I could only have cake from one place, though the variety is necessarily spread out over the year, so my cake eating is a little too frequent to be satisfied.

Le Pont des Amis: Chocolat d'Or

Took the afternoon off and tried to do a cake-off, but Aigre-Douce was sold out of the target cake, so I had to go with plan B, which was to go north and visit Le Pont des Amis for the first time. A lot of the run was along Yamanote, which
is nice, at least that part. I kept a 9 km/h pace both ways, which is my goal for long distance and good practice for Saturday. It 21+ km total.

The cake was the Chocolat d'Or (<500 yen). This is a chocolate mouse cake with yuzu gelatin. I think it would have better if I had waited for it to warm up more, but I'm not sure what's optimum for mousse, just it seemed like that would take some of the gumminess from the coating, but the main problem ultimately was the flavor of the chocolate wore out its welcome. Given the price, I aspect this might have to do with the quality of the ingredients. (Chocolate cake that uses expensive chocolate will at least sometimes name the cake off the brand of chocolate.) It was still definitely okay, but saddly I can't say that it was as good as a good convenience store doughnut. I've not had much luck with these northern shops, and now I'm wishing for better options than a new store as part of my Saturday plan, but that's a long run and the important point is to have places to stop and rest for a while, so I'll probably still with my original plan.

[Friday] Dalloyau: Tarte Citron Yuzu

Decided that I failed to verify Fromage Cru for Saturday at Dalloyau and also I wanted to get something new from there, so I got the Tarte Citron Yuzu (only other fresh cake option left now is Opera, I image at least until the end of the month). This is an orange flavor tart with a mixture of lemon and yuzu, or something like that. It seemed a good realization of the standard lemon tart, so I'll say it was excellent. The running was 10+ km at about 10 km/h on the way out and 9 km/h back, which is typical for this week, as I try to get back into the habit of running after injury (in the sense of a persistent pain) and then illness

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