{"id":10668,"date":"2017-05-07T22:22:38","date_gmt":"2017-05-08T06:22:38","guid":{"rendered":"http:\/\/www.pickydiners.com\/www\/?p=10668"},"modified":"2017-05-07T22:44:27","modified_gmt":"2017-05-08T06:44:27","slug":"leclair-de-genie-opens-first-north-american-store-robson","status":"publish","type":"post","link":"https:\/\/www.pickydiners.com\/www\/leclair-de-genie-opens-first-north-american-store-robson\/","title":{"rendered":"L\u2019\u00c9clair de G\u00e9nie Opens First North American Store on Robson"},"content":{"rendered":"

At L\u2019\u00c9clair de G\u00e9nie<\/a><\/strong>, a \u00e9clair is more than just the traditional French pastry, it’s a lavish dessert evolution. Chef Christophe Adam<\/a><\/strong> has spent the last 14 years working on perfecting the craft while his Parisian shop has been expanded to 25 boutiques in France, Japan, Hong Kong, Italy and now Canada, where his\u00a0\u00e9clair has become a\u00a0sensation of\u00a0over 250 unique varieties. And\u00a0I am very fortunate to be invited to their sneak preview last week.\u00a0<\/span><\/p>\n

Welcomed by the energetic staff including Chef Adam himself and a dazzling display of\u00a0\u00e9clairs, we were informed that they would serve about 10 varieties each day, rotate regularly and offer brand new flavours every month. Chef Adam also told us the story of his \u00e9clair shop.<\/p>\n

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And here I was able to sample 10 of their most popular flavours at the event, including original flavours such as Salted Caramel,<\/strong> Chocolate Grand Cru<\/strong> and Vanilla\u00a0Pecan<\/strong>,\u00a0Asian-inspired\u00a0flavours such as Matcha<\/strong> and Yuzu<\/strong>, and even a special edition just for the Vancouverites with Maple Cream<\/strong> filling and glazed with “I <3 Vancouver”!<\/p>\n

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The shop also has a little cafe in the back aciphex over the counter equivalent <\/a> where you can sit down and enjoy the sweet treats with a coffee or tea beverage, hot or cold. I ordered the Hot Chocolate<\/strong> – it was rich and flavorful but subtle enough for complementing dessert.<\/p>\n

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Both Chef Adam and his apprentice told me their favourite was\u00a0No.1 caramel beurre sal\u00e9<\/strong> (salted caramel with mascarpone cream), and I have to agree with them for its amazing balance of flavours and the attractive\u00a0gold-laced glaze.<\/p>\n

Watch this little clip on my\u00a0Instagram!<\/p>\n

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A post shared by PickyDiner (@pickydiner)<\/a> on