From Spring 2017 collection. A refreshingly light mousse of pineapple and ginger i believe, daintily mounted on hazelnut chantilly sandwiched between chocolate discs. As always, fabulous play of flavours and textures... and yes, this post is throw very very very far back. #betterlatethannever
Next up, the cakes l! Old school British cakes. 1) SCOTTY - Cake of Scotch Whisky, Orange marmalade and lemon. 2) Cake of brown Brittany butter, coconut, pineapple and carribean rum. 3) GOTHAM - Cheesecake of New York, French cherries. 4) DUBLIN - cake of Irish stout and chocolate, French chocolate. Yummmmms!!! #madaboutsucre#cake
Once a year the peeps at @madaboutsucre go crazy at Pop Shop, serving up something totally different from their usual fare. This year was Asian inspired. So glad we finally had full strength 6 of us to share all the good food! . My Favourite of the night was the escargot starters and the rib eye linguine with black bean sauce. So so yummy! #madaboutsucre#food#yummyfood
NYE Brunch @madaboutsucre. What a wonderful meal to end year 2017! Service was done home dining style served by very friendly and always smiling guys (overheard that they started preparing for the brunch at 2am! 😱). One of the owners was v considerate - always looking out for me to ensure there were slices of well done roast beef and making sure not to serve me the brandy macaron. There was a touch of personal service which I appreciated.
In 2018 I also resolve to post more updated stuff and not do super far throwbacks like this one #WHPResolutions2018
Castile - Yoghurt mousse with strawberry and lychee glee from 2017q1 - flavours were delightfully bright and fruity but nicely balanced with the down to earth yoghurt. Every quarter Mad About Sucre pumps out a new set of cakes that use the best available natural ingredients highlighting the seasonal speciality. Every quarter I always leave amazed and feeling like I just caught up with an old friend I haven't met in ages.