Rue de Passy, Chocolat Pistache

When they didn't have the great cake I wanted for a cake-off two Saturday's back, not to waste the trip at a time with fewer opportunities to get cake, I choose the Chocolat Pistache, on the reasoning that the other best cake I've had from there was this combination. This was a more traditional cake, though, and was maybe cream rather than ganache, so I should have eaten it at a warmer temperature. Actually, this combination is tricky, as while pistachio can accent chocolate, the latter has a strong taste that doesn't benefit from being diluted or give way to other flavors easily, so I didn't really feel like this harmonized the best, though it was still good.

Happily, I did much better on Sunday for a cake-off, which I failed to photograph, apparently. The cake-off was a third round between two cakes from the double-loser's bracket, between Pistache Chocolat from Coffee Parlor Hilltop and Concert from Lenôtre. I learned from Saturday's mistake and let the Pistache Chocolat sit out for 5 minutes from the refrigerator. It was definitely great and the light pistachio and chocolate taste was harmonizing well, though it still lost to the chocolate simplicity of Concert.

While I was at Ginza Mitsukoshi, visited Johan and got a pastry (which used to be my favor pastry source when they were in Shinjuku). Ig to the Kouign Amann. This seems to be the traditional shape, which is not my favorite, but I felt that I was recognizing it's good points finally, as this was excellent.

Paris S'éveille, Tarte Bergamote Framboise

Eight days behind, I'm sure I did some neighborhood running course running in the afternoon, but I can't remember what I was working on back then. In the morning, I was trying to get cakes for the next cake-off, but failed. First I failed at Rue de Passy, which is not too surprising, given the epidemiological conditions (no pastries today) and that maybe the great cake I was looking for was seasonal, since it was fruity. I went on to try my backup cake-off, which involved a cheesecake from Dalloyau, which was another couple kilometers down the line (though I was running) which when it came to it, I finally realized had changed. So I went to Paris S'éveille, to at least get a new pastry. They did have pastries, but it was still a little early for them to have everything out, so I went with Chauson aux Pommes. It's very traditional and excellent but not the most interesting type of pastry and I wouldn't have minded a recipe with more fruit.

There were a couple new cakes at Paris S'éveille, which doesn't get many. The other was sold out (or not yet sold), but I could get the Tarte Bergamote Framboise. This is in the form of a lemon meringue tart, though bergamot oranges are less tart than lemons but not sweet like other oranges. It was definitely good and interesting as a variation, but I think I'd like lemon or yuzu more, though maybe those wouldn't harmonize with the raspberry accent.

Pierre Gagnaire, Mousse au Chocolat Rubis et aux Fraises

The last cake of last Thursday was from an exceptional shop that is challenging for a position in the quite exceptional shop group. They've shorted their hours to closing at 19:00, is now it requires a holiday to get there. I've had an excellent ruby chocolate cake from them previously, so I went with the Mousse au Chocolat Rubis et aux Fraises, which I ate after dinner. It was good, and maybe ruby chocolate goes better with strawberries than other forms, but I wasn't feeling that any kind of special harmony was going on.

Frédéric Cassel, Macaronade Sakura

Still catching up on blogging and posting pictures on my neighborhood running course map, I come to last Thursday afternoon. I had gone one getting cake I hadn't been able to get all week due to late working hours and early shop closing hours. After a half-lunch, I ate a new cake from the quite superb Frédéric Cassel that I had gotten at Ginza Mitsukoshi at the end of the afternoon run. The name is dubious, but the closest I could get to French (I don't think macaronade actually usually refers to macarons, but I don't really know). Obviously, its cherry, in the form of cream, but also raspberry in an almond macaron sandwich. I'm not always a fan of these types of cakes and cherry is definitely a difficult fruit for cakes with me, but this was definitely excellent, so I can certainly recommend it to anyone interested in either.

Pierre Hermé, Tarte Rose et Jasmin

Finally got to Isetan (by virtue of taking PM off Thursday) and got a new cake from Pierre Hermé in response to their recent cake-off winner. I even got the (probably) monthly cake I was targeting:  Tarte Rose et Jasmin. This looks a lot like their vanilla tart, which is one of their great cakes. I had this after a half lunch, before even running (there was afternoon running for more cake, to catch up from lots of overtime work this and the previous week, and then evening running). This cake was definitely excellent. I really like this solid tart. The mascarpone cheese has a good texture, but no flavor, so it's good for adding sutler flavors. I think even Earl Grey tea was a little strong for this cake, but in general I prefer stronger cake, so I doubt it makes a huge difference, just something to think about for next time. This is a good enough showing that the shop is not in danger for it's superb shop position from challengers below, for the moment.

Chez Lui: Cassis Dijon

Went to another shop on the neighborhood running course, this one in Suragaku-chou, down southwest from Shibuya Station. Never had high expectations for this shop based on never having heard any recommendations and the line-up, but I did have an excellent (rather old-fashioned Japanese) pastry. I went with Cassis Dijon. The card claims that it has chocolate crunch, would would be expected to go with cassis/blackcurrant, but I don't remember any crunch, just the bottom layer is thick chocolate sponge, which doesn't really go with anything, but certainly not with a mousse top. It does explain the low price, although the size would also explain that. Anyway, this cake reminded me of other cakes from similar old chains, just those cakes are not my style, so I won't need to get cakes as such from them, though I will try more pastries.

Lotus: Apple Cheesecake

Monday, I worked late, of course, and Isetan closed early, so along with verifying my knowledge on some revised neighborhood running courses, in that direction (though doing that particular one came later) I finally visited Lotus, on the Jinguumae Shopping Street. Eat-in requires a drink order, but they do take out and they're open until at least 3 a.m., last I checked. I got the Apple Cheesecake and ate it in the park in front of the new Olympic Museum. It's a dense cheesecake with a thick layer of apple on the bottom, well balanced to the cake. Definitely excellent, which surprised me. It's solidly in the fine shop group, so I should get around to having a second cake eventually.