The name comes out sounding retarded from my mouth. Still, it didn’t stop me from visiting thrice in one month, enabling this rather long coffee, food and sweets post. And that’s exactly how I’ll write about it. Coffees first, then the food, and finally the pastries and cakes.
Here’s my flat white, served on a quieter Wednesday where I’d brunched here by myself. Love the black cup. And love the deep colour of the foam. I still struggle to detect flavours in coffee, my nose and tongue can only tell me “nice” or “not nice”. Lol, eloquent much? But I thought this was a strongish dark roast with fruity notes and I only needed to add a teaspoon of sugar. Most agreeable…
Later on, I had a decaf flat white. And it actually tasted great, no sugar needed! The cup tasted deep, lingering and roasty as if you’re by a fireplace in winter. I was pretty surprised… a cup of decaf that actually tasted good, no chemical undertones that I could detect, with flavours that stayed well and didn’t get lost in the milk.
Brunched here with Fakegf and Ees on a Sunday a few weeks later. When I asked how they liked the coffees, they simply said it’s “good” without any further comment. I almost wanted to try a piccolo, but succumbed to my usual flat white again. It was not as deep-flavoured as Wednesday’s cup, but still good enough for me. No sugar was needed.
This is what Ees had, he said he enjoyed it, especially the aioli. Meanwhile, I spied our neighbouring table being served the Croque Madame and that looked absolutely smashing! That table was also a 3-brunchers-squashed-into-a-table-for-two situation like us. It was funny seeing them all crouched and eating.
Fakegf liked what she ordered. There was on big cap of mushroom stuffed with more mushrooms, chopped walnuts and spinach. The one thing she didn’t like were the croutons, which tasted as if it was cooked in old oil.
All I can say is: don’t order this on weekends… there won’t be enough table space to eat it! This dish was confusing with so many things that you can mix and match with. Ha ha, maybe I’m more the sort of person who’d prefer to have my dish tell me how to eat it rather than I decide. But what arrived was exactly what’s on the menu, so I shouldn’t complain. It’s just that it looked better written on the menu than how it turned out.
I thought the platter was okay. I didn’t take to the raspberry jam. The poached fruit were quite sweet and cinnamony, reminding me more of preserved fruit. My croissant was quite crispy hard on the outside and not as flaky as the one I had with the scrambled eggs. The rest of the platter was good and I took quite sometime to manoeuvre my eating implements and decide how to eat into it. Halfway through, I realised I shouldn’t have ordered this because it’s got fruit and yogurt in it. I should’ve saved my sweet tooth for the amazing patisserie sweets later on.
One thing you should consider when reading this final part of my post. Because I have an Asian palate, my approach and reaction to new or unfamiliar desserts might be different. I haven’t had eclairs that often. In fact, things that I end up liking might actually taste crappy to the rest of you. :D Having said that, as a general rule of thumb, it’s actually quite difficult to please me when it comes to non-Asian sweets.
I was surprised that I liked this as well. Initially I assumed it’d be a tart with a hard chocolate top. But turns out it’s actually a soft molten chocolate top. Inside, there were two additional layers of chocolate mousse and ganache. We also enjoyed the firm buttery pastry, I was very pleased to find that the tart wasn’t overly sweet. Ees did comment that these pastries were on the steep side at $7.50 onwards, but boy were they memorable.
I later learnt that Chez Dré was the fruition of pastry chef Andreas Reiss’s dream to open a “pastry lab” in Melbourne. Andreas previously worked as a patisserie chef in Paris. So I suppose the focus of this place lies in its patisserie section. Well, this eclair has won me over. Keep on creating and experimenting, Andreas. I so rarely gush about ang moh sweets.