A brand new French Patisserie specialising in eye catching, mouth watering patisserie which has just opened up on Featherston Street in the same spot where Capri Bar & Eatery use to be, which now houses Louis Sergeant Sweet Couture.
Louis Sergeant, the ex head pastry chief at Hippopotamus Restaurant has now opened up his own restaurant serving more than patisserie. Other items include filled baguettes, salads and a small selection of breakfast items and high tea from 2-4pm.
Decor is very chic, modern and simplistic boasting a number of tables and black plastic chairs.
Smoked Salmon Fillet baguette served with fresh chives and a wasabi-lime mayonnaise. The baguette took a while to be made as these are made on order. Which is nice as the baguette does not get soggy and the fresh salad leaves do not wilt. You can also opt to have these to take away if you wish.
The salmon was lightly smoked that was layered on a large smearing of wasabi lime mayonnaise and fresh rocket leaves. I personally found that there were slightly too much mayonnaise, which I ended up scraping half of it onto my plate. The baguette had a good crunchy crumb and a slightly soft centre as you would expect from a French baguette.
Salade Nicoise – 24-hour citrus infused tuna fillet, lightly seared and served on crunchy green beans and rocket, with cherry tomatoes, baby potatoes and anchovies. Topped with a raspberry vinaigrette. When I first looked at this dish, I was immediately thinking what should I get after this, Suishi? Subway? Burger King?
The dish was beautifully presented with the tuna was nicely seared leaving the middle rare. The tuna is seared to order. one of the eggs were beautifully cooked while the other was slightly overdone, as it was quite dry. Good amount of fresh green rocket and dressing. The anchovies were very salty, but was to be expected. I was so full after this dish, I did not need anything else for the entire afternoon.
Passion Gourmande – Milk chocolate mousse with a passionfruit and mango crémeux centre, cased in a yellow mirror glaze and served on an almond biscuit base. the almond base had nice chewy text similar to a macaroon.
The patisserie itself was very delicate which made it near impossible to take away. The glaze was very thin with the slightest knock to it with a fork or spoon, the glaze would detach from the patisserie. The mousse had the right amount of sweetness and texture, not to thick nor sweet. Held within the centre of the mousse which was a nice surprise was the crémeux. In all honesty the passionfruit and mango crémeux was very subtle.
If you are wanting a quick lunch, I do not suggest this place, as it does take a while for your ordered items to be made.
Will definitely be back to try other patisserie items as well as other items on the savoury menu as well as the almond crossiant which looks quite good also.
Location: 146 Featherston St, Wellington