During last weekend, 21st - 23rd January 2011, I had a chance to visit Tokyo again as one of my beloved friend was getting married. I then decided to spend some of my free time visited a few patisseries.
I began with Dalloyau @ Ginza. The atmosphere of this shop of easy but cozy with a complement of great services. However, it lacks of English speaker which is typical for Japan.
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| A beautiful setting of shop front and windows |
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| Contemporary setting of the Dalloyau @ Ginza |
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| Food counter with deliciously looking of food |
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| Touchy window show along staircase |
I, myself, had Pêche Bel Armand for my afternoon dessert (without tea T__T, why not?). It was a parfait with a combination between raspberry sorbet, peach, whipped cream, and meringue sticks. It was beautifully decorated. Meringue was not too sweet. Peach was well poached and glazed: it was not too soft. Whipped cream was a little sweet which went perfectly with sour taste of raspberry sorbet (7/10).\
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| Pêche Bel Armand |
Dalloyau @ Ginza, Tokyo
6-9-3 Ginza
Chuo-Ku
Tokyo 104-0061
Japan
ダロヤウ @ 銀座, 東京
〒104-0061
東京都中央区銀座６丁目９−３
Tel: +81 (0) 3 3289 8260
I then walked to the nearby chocolate shop, Pierre Marcolini @ Ginza. Pierre Marcolini, originated from Brussels, has always been my most favourite chocolate connoisseur. Personally, I must say chocolate from Pierre Marcolini is even tastier than that of La Maison du Chocolat.
On the ground floor of the shop, there are takeaway counter and ice-cream counter. From first floor, there are seats available for those who wish to eat in. The decor is again comtemporary with dimmed light.
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| Simple but beautiful front |
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| Variety of chocolate to be chosen |
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| Sans Sucres & Grand Cru de propriete Mexique |
Pierre Marcolini @ Ginza, Tokyo
5-5-8 Ginza
Chuo-Ku
Tokyo 104-0061
Japan
ピエールマルコリーニ @ 銀座, 東京
〒104-0061
東京都中央区銀座 5 丁目5-8
Tel: +81 (0) 3 5537 0015
