Our first stop: Patrick Roger.

Chocolate sculptures of a festive pumpkin and a monkey is on display.

I particularly liked the little mini chocolate sculptures that they have here.

Here, you can find an assortment of tablets, dragees, caramels and pastries.

After exploring pastry shops all over the city in just a few hours, we decided to sit down at a cafe and share our delectable. Sitting in my chair enjoying a cafe Americano and some desserts made by some of the best in the city, it suddenly hit me, I’m in Paris!

You can’t come to Paris without visiting Laduree.

 

Richart specializes in mini chocolates and macarons

I got the best macaron I’ve ever had in my life in this story!

Hugo and Victor looks like a jewelry store. Everything you see is behind counters and glass. They specialize in seasonal caramels inside their chocolate. I don’t think I was suppose to take pictures here. 

Me in my Crooks and Castles Sweater in front of the Arc De Triomphe. #ghettoasiankidinparis

The rumours are true, the McCafe in Champs Elysees sell French Macarons.

Our last stop of the night. Ordered a Grande Macaron Isaphan at Laduree, ate it and then back to the hotel. 

Over the summer, a couple friends and I decided to go to Patria for dinner. I was working on a peach farm at that time, not realizing what the dress code was at Patria, I strolled through the doors with a plain over worn t-shirt, some dickies, a pair of burks and a box full of peaches. After a great meal with friends over tapas and wine, Chef Kaji walks through the door. A common friend introduces us and we began to chat. I was telling him about what a great experience it was dining at Kaji and that I was going to make it a yearly thing. He started to tear up and said it would be a pleasure for him to celebrate with us year after year. Even at the height of his craft, he still stays so humble. 

Taro potato cake with chicken sauce, sea urchin grilled shrimp

Vinegared crab in an edible persimmon cup

A variety of sashmi: spanish mackerel, sea trout, seabream, lobster, octopus

A matsutake mushroom soup served in a teapot

Steamed seabream with young chestnuts

 

White fish and enoki mushrooms baked in a cellophane wrap

 

Kaji himself making sushi for the guests around the bar. 

  

Cold soba noodles with a clear dashi broth

Poached pears and granita, macaron

Green tea creme brulee with fresh fruit

On our way out, I gave him a box of shoko chocolates to say thanks. I hope he enjoyed it.

Cherry tomatoes, tofu and nori. 

For our first course, we have steamed buns paired with different types of protein for some good eating. We had a choice between burger, falafel, and shrimp. These steam buns, usually seen in dim sum restaurants and street vendors throughout china were brought popular into the food scene by David Chang. Since I was going to get the pork chop for my main, I’ve decided to get the shrimp bun. The shrimp bun contained a rectangular piece of fried shrimp cake, served with pickled red onions and bib lettuce, sandwiched between the infamous steamed bun. 

Pork chop, corn, chanterlle, nori

There were 3 options for desserts this evening. Without looking at the list thoroughly, I automatically gravitated towards the crack pie. Similar to the tarte aux sucre, the crack pie’s main ingredients are sugar, butter, cream and eggs, everything essential in a French patisserie. It was served with a quenelle of whipped cream dusted with some powdered sugar.