Le Rêve Pâtisserie Relocated and Yes, There Are More Desserts to Try
You can still get their French Apple Crumble alongside new eats!
Le Rêve Pâtisserie
L/G East Wing, Estancia Mall, Capital Commons, Pasig City
Open from 10 a.m. to 6 p.m. daily
(SPOT.ph) Food isn't always the answer—but damn, can it make everything better. If your soul is badly in need of some quality comfort food, look no further than Le Rêve Pâtisserie. This cozy spot in Ortigas Technopoint Parking Building has a new home at Estancia Mall in Capitol Commons where they still remain true to their mission of serving real good food: French desserts, and now, a slew of sweet, and hearty new dishes your stomach (and soul) are sure to appreciate.
The pâtisserie specializes in cakes and pastries created by Angeli Nasser, a certified Paris-trained pastry chef with Michelin-starred hotel experience under her belt. Nasser shares that their new spot in Estancia was a long-planned one. "We actually decided to move long before the pandemic hit. We closed the first location in February, and were set to open at Estancia in May," she tells SPOT.ph in an online exchange. "It was all very stressful, especially that everything was very uncertain with restaurants closing here and there. But everyone has been very supportive, and here we are now!"
Thankfully, not everything was uncertain as Nasser and her team were able to work on bringing in new desserts to the table. "With everyone baking and selling food online, I knew I needed to make something new and different that would be interesting enough for people to try," she says. "It was the perfect time because I wasn't rushed in the creation process."
Before we delve into the fresh array of sweets, allow us to rave once again about their unbeatable classic: French Apple Crumble (P820/eight inches, P165/four inches). Given a local twist thanks to coco sugar, this deceptively simple dessert of thinly sliced apples in warm cinnamon spice and topped with a crunchy, buttery crust is the perfect comfort food.
Cookie fiends will have to sample the Almond White Chocolate with Cranberries (P85), which is made from almond flour (gluten-free!), brown-coco sugar blend, 32% white Auro chocolate chunks, and dried cranberries.
There is also Nasser's personal fave, the Milk Chocolate Cookie with Glazed Pili Nut (P80). It's made from their signature cookie dough, 42% Auro milk chocolates, and glazed pili nut. "I find that the pili nut is an underappreciated ingredient so I'm happy that I was able to find the right combination for it," she shares.
The French Artisan Cheesecake (P570/eight inches) is another personal fave, shares Nasser. It is infused with dalandan zest and Manille liquor to offset the usual heaviness associated with this cake, along with giving it a light and creamy texture. Paired with red wine, she could "finish half a tin in one sitting," Nasser jokes, so you know it's a serious cheesecake.
And for the eyes and palate, there's the Fresh Strawberry Tart (P745/eight inches). This showstopper is made from almond sweet dough, creme mousseline, and fresh strawberries from Baguio. Just be sure to pre-order it if you want to get a taste!
For those who need something on the more savory side, Le Rêve Pâtisserie also has filling dishes on the menu. They're currently concentrating on offering their bestsellers, including the Baked Salmon (P315), a hefty cut of salmon marinated in special garlic sauce, coated in a bread crumb and queso de bola mix, then baked to golden perfection.
There is also the Longganisa Capellini Pasta (P240) which has Laoag longganisa cooked with freshly diced tomatoes. They toss in their special spice mix to add a playful little kick then pour the meaty sauce over al dente capellini pasta.
For lighter fare, try the Chicken Adobo on Brioche (P215), a different take on the classic Pinoy dish. It has chicken adobo flakes, paired with cream cheese, fresh tomato, and alfalfa sprouts sandwiched between in-store baked brioche buns. There's also the Chorizo Nachos (P275) which has tortilla chips smothered in bits of Dumaguete Hubad Chorizo and fresh tomatoes, drizzled with cheese and white sauce.
With quarantine restrictions still in place, Nasser and her team are working on the best strategy for dine-in customers. "We're mostly doing take-outs and deliveries for now," she says. Nasser shares that their menu might just expand a bit more once circumstances allow. "We still have a few menu items we're working on on the savory side," she says. And if any of their current lineup of dishes and desserts are anything to go by, it looks like we may have something to look forward to post-quarantine.
For more information, log on to the Le Rêve Pâtisserie Facebook page