Hundreds of pastries, are freshly handmade in our kitchen each day to indulge your palate. These miniature pieces of art represent the ultimate fusion of flavours and delicate textures using the world's finest ingredients and our artisanal skills.
Our international team of French and local Pastry Chefs provide the perfect fusion as East meets West in our collaboration of skills and taste.
Adrien Nanus had been working around France suburb like Lyon and Brittany after graduated from French pastry school. He had worked in 5 star hotel La Cigale as sous pastry chef from 2006-2008. He also worked in luxury cruises vessel Le Diamant as pastry chef from 2009-2011 before joining us. He is now Paul Lafayet pastry chef who ensure the quality of our pastry is handmade every day with the finest ingredient and the highest standard of presentation.
Types of French Pâtisserie
Macaron is a sweet meringue-based confectionery made with egg whites, icing sugar, granulated sugar, and ground almonds. The macaron is made with ganache or buttercream filling sandwiched between two shells. The confectionery is characterised by its smooth, domed top, ruffled circumference, and flat base. It is mildly moist and easily melts in the mouth. The iconic Paul Lafayet macaron, a true delicacy with a permanent array of classic and exotic flavours and colours.
A tart is a baked dish consisting of a filling over a short crust pastry base. The filling is usually a fresh seasonal fruit or cooked fruit-based, sometimes mixed with custard. Traditional French tarts include pear, peach, apricot, pineapple, lemon, coconut, and even banana.
Tartelette (tartlet) refers to a miniature tart.
Iconic Paul Lafayet tarts include strawberry tart and the signature berries & macarons tart.
A true French traditional desserts made in Paul Lafayet signature ramequin (ceramic container). The signature crème brûlée will be a memorable experience to enter the world of French desserts, it's time that the entire world discover it's virtue.
A series of cakes or mousse covered with glazing or icing in a refined architectural shape. A unique way to enjoy the soft delicacies with a feast to the eye.
Cake is a sweet and enriched baked dessert. It contains a combination of flour, sugar, eggs and butter. Flavoursome ingredients such as fruit purees, nuts, dried or candied fruit are often added. Cakes are often iced with buttercream or other icings, and decorated with marzipan, piped borders or candied fruit.
Cake is often the dessert of choice at ceremonial occasions, particularly weddings, anniversaries and birthdays.
A light flacky pastry series. There's always room for a mille-feuilles, a pastry as light as air.
French Pâtisserie Components
Ganache is a cream filling for pastries usually made from chocolate and cream. The mixture is stirred or blended until smooth, with liqueurs or extracts added if desired.
Paul Lafayet macarons.
Biscuits represent a variety flour based baked products. Many famous savoury or sweet French biscuits such as Joconde, Génoise, Cuillère, Dacquoise, Craquelin are used in baking.
Glaçage (glazing, icing) and nappage (coating, covering), are creamy glazes made from sugar, water or milk, that is enriched with ingredients such as butter, egg whites, cream cheese, or natural flavourings before being used to cover or decorate baked cakes.
These techniques allow the pastry chef to express a personal touch of creativity to make birthday and wedding cakes pieces of art.
Buttercream is a type of icing or filling used inside cakes, and also as a coating or decoration. Colourings and flavourings are often added, such as chocolate, fruit purees or natural extracts.
Buttercream is a popular topping for sponge cakes, butter cakes and other desserts.
As a type of dessert, the meringue is made from whipped egg whites and sugar that are slowly oven baked. They are light, airy and sweet. The best known homemade style is French meringue with a chewy soft centre and crisp exterior.
Many ingredients are used to give that special final touch, to flavour and decorate cakes, such ascassonade, vanille, pépites de chocolat, perles de sirop, etc.