-Conde Nast Traveller
The French translation of petits gateaux is “little cake”. While sounding simplistic, these little cakes are nothing but; petits gateaux are rather complicatedly-built delightful desserts, such as Yauatcha’s signature cake – the Raspberry Delice – a Madagascan chocolate and raspberry mousse with lychee panna cotta, crunchy biscuit pearls and a cocoa butter velvet-effect finish that might possibly be the world’s more Instagrammable petits gateaux. A must try.
The origin of chocolate in France dates back to 1615, when King Louis XIII married Anne of Austria. With her in France she brought hot chocolate, making it almost 400 years since the delicious treat has been associated with the country.
The macaron is traditionally held to have been introduced in France by the Italian chef of queen Catherine de Medici during the Renaissance. Since the 19th century, a typical Parisian style macaron is presented with a ganache, buttercream or jam filling sandwiched between two such cookies, akin to a sandwich cookie. The confection is characterized by a smooth squared top, a ruffled circumference—referred to as the “crown” or “foot” (or “pied”) and a flat base. It is mildly moist and easily melts in the mouth.
A wide variety of teas are available and precisely paired with the petits gateaux. Teas such as Dragon’s Well, High Mountain Oolong, Puer Tuo Cha, Earl Grey, Tian Hong, White Peony, Jasmine, and Camomile are all available as well as teas spanning from China, Egpyt, and Taiwan.