An­toinette

Food and Travel (Singapore) - - Out And About -

Some of An­toinette’s favourite cakes have been trans­formed into a light and flavour­ful in­ter­pre­ta­tion of the fa­mil­iar. From the light vanilla chif­fon of Char­lotte III, with is house-made for­est berries jelly and white choco­late vanilla cream, to the dark choco­late mousse of the strik­ing Ter­rar­ium, which re­turns dressed with but­ter­flies and flow­ers, there is al­most no flavour that hasn’t been ex­plored. Also decked to the nines is the Su­perlova ‘in­side-out cake’, with its baby rose mac­arons, rose petal meringue and rasp­berry marsh­mel­lows top­ping the rose petal mousse and rose fin­ger sponge. Even the smooth choco­late and caramel Brit­tany and French chest­nuts with dark rum Mar­ronette are bound the please the as­tute palate. S$9 per piece to S$40-120 per cake (be­fore taxes).

Avail­able at An­toinette out­lets. www.an­toinette. com.sg

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