I have always wanted to try Paul Lafayet but their first branch was located in TST so it was a bit far away.
Now they have two branches in Causeway Bay so it is very convenient.
They specialise in gourmet Macarons and Crème Brulees, the crème brulee was the item that made me notice Paul Lafayet in the reviews because of the unique dish they use.
Anyway I was really lucky and received an invitation to their opening party at Hysan Place.
The reception was very welcoming and I got to try their famous treats at last.
The invitation card which had the macaron pictures on it were the exact ones I tried that day and the champagne glass was the exact one they used as well.
The plate that they used were disposable and they had Paul Lafayet embossed on it.
Each of the Macarons were visually uniform and the colour of it resembled closely to its flavour.
The poppy and banana & balsamic macarons flavours were the most interesting because they are not commonly made.
I would love to try an avocado macaron one day too!
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Lychee Macaron:
Colour resemblance:
Lychee: white and pink resembling the white lychee flesh and pink/rose shell.
The taste was light and refreshing but enough lychee flavouring to distinguish it was lychee.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Poppy seed Macaron:
Colour resemblance:
Red base macaron with poppy seeds on it resembling the poppy petal colours and poppy seeds it has.
The taste of this was also delicate as well and I loved the texture of the macaron and the poppy seeds giving it some crispyness.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Banana balsamic:
Colour resemblance:
The pale yellow resembles the banana but the painted brown fine lines resemble the brown bits you find in the centre of the banana.
The taste of the banana was prominent but the Balsamic vinegar was faint, but I liked this one as well.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Lemon meringue tart:
The appearance of this was well thought of too because only one side of the meringe was slightly coloured giving it some contrast and contour.
The sweetness was just right and there was a rich lemon curd base at the bottom.
As well as lemon curd, there was fine pieces of lemon rind on the meringue.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Strawberry Tart:
This was nice as well, there was a plump strawberry on top of the tart.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Creme Brulee:
As expected this did not disappoint, the creme brulee was so smooth and silky and I loved the abundance of vanilla seeds at the bottom.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Chocolate craquelin:
I tried this one last because it had the strongest taste, the chocolate top layers were really silky like truffle and the taste of cocoa was bitter sweet which was really nice.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Now they have two branches in Causeway Bay so it is very convenient.
They specialise in gourmet Macarons and Crème Brulees, the crème brulee was the item that made me notice Paul Lafayet in the reviews because of the unique dish they use.
Anyway I was really lucky and received an invitation to their opening party at Hysan Place.
The reception was very welcoming and I got to try their famous treats at last.
The plate that they used were disposable and they had Paul Lafayet embossed on it.
Each of the Macarons were visually uniform and the colour of it resembled closely to its flavour.
The poppy and banana & balsamic macarons flavours were the most interesting because they are not commonly made.
I would love to try an avocado macaron one day too!
Lychee Macaron:
Colour resemblance:
Lychee: white and pink resembling the white lychee flesh and pink/rose shell.
The taste was light and refreshing but enough lychee flavouring to distinguish it was lychee.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Poppy seed Macaron:
Colour resemblance:
Red base macaron with poppy seeds on it resembling the poppy petal colours and poppy seeds it has.
The taste of this was also delicate as well and I loved the texture of the macaron and the poppy seeds giving it some crispyness.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Banana balsamic:
Colour resemblance:
The pale yellow resembles the banana but the painted brown fine lines resemble the brown bits you find in the centre of the banana.
The taste of the banana was prominent but the Balsamic vinegar was faint, but I liked this one as well.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Lemon meringue tart:
The appearance of this was well thought of too because only one side of the meringe was slightly coloured giving it some contrast and contour.
The sweetness was just right and there was a rich lemon curd base at the bottom.
As well as lemon curd, there was fine pieces of lemon rind on the meringue.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Strawberry Tart:
This was nice as well, there was a plump strawberry on top of the tart.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Creme Brulee:
Chocolate craquelin:
I tried this one last because it had the strongest taste, the chocolate top layers were really silky like truffle and the taste of cocoa was bitter sweet which was really nice.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
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