ⓑⓘⓣⓒ◯ bites: Trying what's new on the menu.
I saw on Teddy M.'s wall this macaron with foie gras and I knew I just had to try it.
And I did!
On a transient stop in Manila on my way to one of my favorite destinations, I stayed a night in a food friend's condo in Serendra. The Cake Club is a couple of blocks away, perfect!
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| An "O" from my delighted "ooooh" reaction must have spilt on this French specialty's name tag. |
Although there were several choices on the dessert display case that welcomes every guest upon entry, I can only manage two selections, one of which had to be the macarons,
The Foies Gras Macaron is The Cake Club's signature savoury macaron with goose liver filling. A wonderful melange of the (not so sweet) and salty. It was divine.
Back home, we call the macarons Chippy. It's one of those confections that follows the potato chips tagline "once you pop you can't stop", which we do when Davao's Pastry Queen, Booboo Maramba, bakes a bunch of local fruit flavored macarons (ube, mangosteen, etc.) for the gang.
At Cake Club, I can't do that. At P150 a pop, I will have to stop at 1 or 2.
This cake, I just had to try.
The Le Royale is made of Dark Valrhona chocolate mousse with hazelnut crispy and almond meringue.
I love the bitter sweet taste of the dark chocolate and the hazelnut crispy pops adding a surprising texture to the creamy dessert.
It was a perfect "not too sweet" dessert for me, satisfying my craving for dark chocolate.
With these entries on the menu, I think I will find myself at The Cake Club on one of my quick visits to Manila.
UG level, East Superblock
Bonifacio High Street Central
7th cor. 29th St., Fort Bonifacio Global City, Taguig City
621-3176
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