|The decadent chocolate noisette tart in the shop|
It's called Dalloyau and yes there really was a Mr Charles Dalloyau in France, whose breads took the notice of Louis XIV and in 1652 appointed him "Officier de Bouche", the highest gastronomic title at the time.
He and his brothers were allowed to attend the king's meals, invited to official ceremonies and could take part in culinary and gastronomic research.
|More pastries on display|
The name became more associated with the art of good eating, offering to prepare meals for bourgeoisie families at home, much like aristocrats used to. Dalloyau settled at Rue du Faubourg Saint-Honore, the current address of the Paris shop.
Since then the name has come to be associated with sophistication and quality.
|Our delectable selections this evening!|
We also like the mango and passion fruit mousse cake, that was light and fluffy and also had mandarin and apricot compote.
Perhaps the only one that didn't hold well after being transported inside and outside was the Dalloyau, an almond meringue cake with praline cream inside and covered with crushed caramelized hazelnuts.
There's many others cakes we didn't get a chance to try which means we'll have to come back again... a big hint is to come after 7pm on weekdays, but you have to hope not everything has been sold out by then.
Shop 403, 4/F, Ocean Centre, Harbour City
17 Canton Road
Tsim Sha Tsui