The End…For Now

29 Apr

So here I am, on my last day of my stay in Paris. My flight’s at 1 pm tomorrow, and I still haven’t packed at ALL. :S FML….like yesterday, I spent the whole day at the hospital doing surgery. Also said all my goodbyes to the nurses at the clinic, to the interns, the doctors I met, the OT nurses, the professor, secretaries. Delivered my Berko cupcakes to the clinic nurses which were well received. Took lots of photos, wanted to cry. Sigh…I hate goodbyes. I’LL BE BACK, PARIS AND HOPITAL SAINT-LOUIS!

After that, went to the Grands Magasins (again) to get more souvenirs (again). I finished off the macarons I bought which were supposed to be smuggled back to HK for my family and me…….whoops. So I bought more. And bought extra so I wouldn’t have to steal from the boxes. I wasn’t really in an eating mood (surprising, eh?) tonight as I was feeling so sad.😦

Starbucks Raspberry White Chocolate Cheesecake

Starbucks Raspberry White Chocolate Cheesecake

So I got something from Starbucks. Cheesecake from Starbucks. What was I thinking?? Well…Berko was closed by the time I got back to the Beaubourg area, so I couldn’t end my trip with an amazing piece of Berko cheesecake. Yes, I was very, very sad. This Framboise-Chocolat Blanc Gâteau Fromage was so bad I didn’t even finish it. For one, the texture is all wrong. I think gelatin was used, which makes it a bit-jelly like. Not as bad as the Hong Kong style cheesecakes, but definitely not creamy like cheesecakes are supposed to be. Also, I couldn’t taste any white chocolate OR raspberry. Starbucks fail.

Goat Milk Chocolate Pudding

Ewe's Milk Chocolate Pudding

Also bought a bunch of stuff from the gourmet deli near my home, including this interesting pudding made of ewe’s milk (brebis). I was expecting a stronger, more gamey taste. Unfortunately, it only tasted like a very smooth chocolate pudding. It was the texture of warm ginger milk pudding…just at the border of liquid and solid. Actually, I think even HK style milk pudding has a stronger gamey taste than this.

Fromage Blanc Marron

Fromage Blanc Marron

This was something else I bought from the deli (yes I went crazy…it’s my last day after all). Chestnut flavoured fromage blanc isn’t something very common in HK, but I’ve seen it everywhere in Paris. Actually…getting this was a stupid idea…since it seems pretty easy to make myself. Good nonetheless. I’ve grown to really like fromage blanc…the texture is smoother than yogurt (which I find more watery), and the tartness isn’t overwhelming. It’s also usually made with skim milk!

On to the pastries…

Tarte aux Figues

Tarte aux Figues

Kinda dry...but it's just from a deli, so my expectations weren't that high

Kinda dry...but it's just from a deli, so my expectations weren't that high

It’s VERY very rare to find something made with fresh figs (or dry figs) in HK, so when I saw this, I had to get it. Even though it was kept in the deli chilled case and was bound to be less than fresh. I was right. The tart base was a pâte sablée which became soggy. There was a joconde layer in between the figs and base. The figs were baked into the joconde, so they were a bit dried out in the oven (which isn’t a bad thing, because it concentrated the flavour and made it a bit more texturally interesting). But since expectations weren’t high, this wasn’t bad for something from a non-specialist. I imagine it could be good when fresh, as all the flavours were right. The tart was buttery, the joconde was almondy, and the figs were mildly sweet.

More aligot

More aligot

Also got more aligot…this time I remembered to take a picture of its stretchiness. It’s like a really chewy mashed potato concoction. Since I mentioned it before here, I won’t go into too much detail…just  that it was still really good. And really filling.

Pouchkine macarons: citron, coeur medovick, coeur sgouchonka

Pouchkine macarons: citron, coeur medovick, coeur sgouchonka

Finally, to end my night, I had 3 Pouchkine macarons. Like I mentioned before, Pouchkine macarons are larger and more expensive than the other Parisian macaroneries (is that even a word?). I started with the citron, which was very, very tart. In fact, I think it’s the tartest citron macaron I’ve ever had. I really liked it! I prefer my lemon-flavoured pastries to ACTUALLY taste like lemon, not some over-sweetened lemon flavouring. I regret not buying a few more. They’re really pretty too, with a glittery finish.

Biscuit macaron sgouchonka (confiture de lait russe) coeur medovick (miel de sarrasin); Biscuit macaron medovick (miel de sarrasin), coeur sgouchonka (confiture de lait russe)

Biscuit macaron sgouchonka (confiture de lait russe) coeur medovick (miel de sarrasin); Biscuit macaron medovick (miel de sarrasin), coeur sgouchonka (confiture de lait russe)

Next up are the 2 very Russian flavoured macarons. Sgouchonka is similar to a caramelized condensed milk, while miel de sarrasin is buckwheat honey. I did taste the caramel tones, but honey wasn’t very pronounced in either of the macarons. I thought these would be unique flavours interesting to try, but they turned out quite mediocre. Ahh I should’ve gotten more😦

Sooo my last day wasn’t very satisfying foodie-wise. But I guess I had 3 weeks worth of amazing food prior to today, so I won’t complain. Nowwwwwwww…I need to pack. :S:S Hopefully I can finish before I need to leave home around 11:30 am tomorrow. I was planning a morning Louvre trip tomorrow too…but the chances of me making it are slim, eh? WISH ME LUCK.

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