Former Michelin three-star pastry chef’s 9-day pop-up series of French pastries starting at NT$200

Travel Centre / Comprehensive Report

To allow Taiwanese dessert lovers to experience the charm of fine French patisserie, “French on Lane 187” invited three-star pastry chef Vincent Mari during his stay in Taiwan from August 18 to 27. Alongside his visit, a 9-day pop-up event was held at the first-floor pastry shop, featuring a series of French desserts. These include six types of French take-away sweets such as Cuban Mojito, decorative plate dessert Chocolate Cognac Orange Wine Soufflé Tower with Cheesecake Mousse, Kilimanjaro Cake, and Apple Caramel Mille-Feuille, all priced from NT$200.


▲Cuban Mojito.

●Cuban Mojito (NT$200)
Inspired by the famous Cuban cocktail Mojito, this dessert features pistachio cake and hazelnut jam, along with the three essential elements of the drink: green lime curd, lime liqueur chantilly, and fresh mint. The most unique aspect is that these components are served in a glass jar for easy take-out.


▲Kilimanjaro Cake.

●Kilimanjaro Cake (NT$220)
Named after Africa’s famous chocolate-producing Mount Kilimanjaro, this dessert consists of up to seven different layers, combining cream sauce, mousse, ganache, peanut brittle, cake, and more. It also integrates various nutty aromas from peanuts, almonds, and other nuts.


▲Apple Caramel Mille-Feuille.

●Apple Caramel Mille-Feuille (NT$240)
The puff pastry is made in the traditional way, folded repeatedly and baked to a slightly darker hue. It is layered with caramel mousseline and Normandy-style sautéed apples (cooked with apple cider, caramel, and cream), offering a sweet and tangy flavor with a hint of wine.

●Chocolate Cognac Orange Wine Soufflé Tower with Cheesecake Mousse (NT$220)
This dessert features a chocolate filling infused with Cognac orange wine, baked in a shortcrust pastry shell lined with sugar-candied orange peel.

●Raspberry Chocolate (NT$200)
Raspberry and milk chocolate are blended into a mousse, layered with vanilla crème brûlée, and topped with a chocolate cake base, combining sour, sweet, and bitter flavors in one.


▲Exotic Flavors.

●Exotic Flavors (NT$200)
Mango and passionfruit are blended into curd and mousse respectively, paired with almond and pistachio caramel brittle and a pistachio chocolate cake base.


▲Former Executive Pastry & Bread Chef at French Michelin three-star restaurants Joel Robuchon and Alain Ducasse, and full-time professor and franchise consultant for the French LENÔTRE Pastry/Bread Program – Chef Vincent Mary.

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