There was a huge storm and power outage yesterday and all of my plans ended up getting cancelled. But other than blown over trees and traffic, everything seems back to normal. Mamallama, Baby-Paca and I had made plans to catch up over dim sum with my auntie, uncle and cute little cousin at Kirin today. My giggly little cousin’s grown so much since I’ve last seen her (she’s in second grade now), but she never fails to tell me that I’m pretty and that I’m her favourite. While I was slightly embarrassed over the fact she said it over the table for everyone to hear, I was actually quite flattered. She just makes my heart melt.
I don’t know the reason, but I’m very unmotivated to write about dim sum or the typical Canton style restaurants. Perhaps because I usually only remember the names of the dishes in Chinese, or because I’ve just been so saturated with it that I don’t feel compelled to talk about the experience anymore. I’ll probably get around to it sometime though.
Moving on to the main subject of this post, after dim sum, we drove to Thierry for dessert because who doesn’t love cake? Not I. The cafe was relatively busy at 4:30 in the afternoon. Their tables are small with little elbow room and placed quite close to one another. Not very suitable for big groups. We were at the counter trying to decide what to order for the longest time as everything looked scrumptious, but we finally decided on 3 cakes and a macaron.
Thierry’s Le Russe ($7.75) was composed of hazelnut dacquoise, feuilletine, and praline buttercream. The top layer of the cake was soft and had a marshmallowy texture, while the bottom layer had a crunch to it, which provided an excellent textural contrast. The hazelnut dacquoise in the middle was full of nutty flavour, however, the dollops of praline buttercream were a bit too sweet and overpowering.
Mamallama likes chocolate, so we ordered the Chocolate Succe ($6.75) for her. The cake had hazelnut meringue and dense chocolate mousse encased in tempered 70% chocolate. The chocolate shell was firm, making it difficult to cut into. The hazelnut meringue and the chocolate mousse were both smooth and tasty without being too sweet. The bottom layer of the cake had the same crunchy component as the Le Russe.
While our server recommended the MilleFeuille ($5.75) (she said it was one of her favourites, tasty and not too sweet), it turned out to be our least favourite. The tahitian vanilla bean pastry cream tasted like Bavarian cream and had a gelatinous custard like consistency. The puff pastry was light and provided a slight crunch, however, there was just too much cream and too little pastry in comparison. While the pastry cream and puff pastry wasn’t too sweet, the fondant on top was cloyingly sweet, which ended up making the cake as a whole too sweet.
Again, we took our server’s suggestion when we were choosing the flavour of the macaron. We got the white chocolate raspberry ($2.25). While I enjoyed the raspberry jan in the centre, I didn’t really like anything else about it. It was incredibly soft. Unfortunately, I like the chewier kind of macarons. It was also a tad too sweet.
Sometimes you just need to hear someone else’s opinion to confirm your own decisions. You know what I mean? But I thought it’d be rude to ask for suggestions and not take any of them. Nevertheless, I think we should risk coming off a little cheeky and follow our hearts next time. Overall, the desserts were decent, but maybe just not what we had in mind.
THIERRY CHOCOLATERIE PATISSERIE CAFE
+1 604 608 6870
1059 Alberni Street, Vancouver