I confess I’m not a jewellery fan! I feel like a Christmas tree when I wear it, but give me Taru Suri’s exquisite chocolate jewellery (made of the finest Belgian chocolate) anyday. Taru the brilliant IT professional makes time for her passion and makes chocolate watches, cigars, photo frames etc.I discovered her (thanks to Bela Dalal) while researching the Times food guide 2017 (on it’s way to press now) : TG’s kitchen 08879629529. Email: email@example.com
SHHH! SECRETS AHEAD
Im about to share a very yummy secret with you. Correction: many secrets that will help you cook and eat healthy as well as tasty. And creating these recipes and sharing them freely is a slender, slim and sunshiny young girl. I was so rivetted by her instagram posts that I requested to meet her. Whoa! What an amazing success story…Karen McLean , this Australian-Vietnamese girl moved to Dubai only two years ago and since then has millions of fan followers. She’s a qualified CA who came to a foreign country (Dubai), loves cooking and her dad and grandpa are amazing cooks. But healthy eating recipes are her very own and it was accidentally that Karen started sharing them on her website and instagram and voila! her fan following hit sky high.
Tea salon, patisserie, chocolaterie
I confess. I’m a dessertaholic and a chocoholic. So, I conduct three tasting sessions at this new French-inspired Patisserie, Chocolaterie and tea salon. I land up in La Folie, when I go to do a clothes trial (her boutique is next to La Folie) to the dynamic and multi-talented Shaina NC’s boutique. This to walk the ramp (with Vivek Jain) for the mammoth 7000 audience, celebrity studded fund raiser for Cancerpatients for which Shaina made time inspite of her hectic electioneering. I do a marathon hour long tasting with patissieur extraordinaire, Cordon Bleu trained Firoza Moos ( pay bill of Rs 5015). The third tasting feedback is on twitter and instagram.
THE FRENCH CONNECTION
Another confession…I don’t know the French language at all, inspite of spending years in Paris while writing my foodbook. So interpreting “La Folie’s” French words is tough, but Ive had the good fortune to interview and taste all Sanjana Patels French mentor’s (Alain Ducasse et al) creations. Less than two months ago, I not only ate Pierre Herme’s patisserie but also flew down to Delhi to anchor Pierre Herme’s interview for a national magazine’s conclave.
Wedged into Kala Ghoda La Folie is a small, stark space with tables and a dark wood bench running along one wall. It seats 8 to 10. Quite a contrast to the ornate French La Duree with it’s jewel box looks.
There’s a catwalk here too…behind the glassed off counter, gleaming superstar desserts preen and strut… pralines, truffles, macarons, entremets ( that French for textural layered desserts) theres a huge choice of teas and coffee too.
Hero #1 is the“100% Chocolat” dense and moist with a dark chocolate cake base, crispy praline, bitter chocolate mousse capped off with chocolate fondant. Heroine #1
Rouge Velour (big fat, bright red rose) moist, zesty lemony sponge cake with strawberry compote Supporting hero #1 Infinite Caramel seasalt cream with hazelnut praline and milk chocolate. Child star#1 Colorful candy cake layered with Mentos, Éclair Nutties and marshmallow.
Full marks to La Folie’s slim chocolate squares…single origin Venezuelan and Equador chocolate truffles. Macarons (lemon grass and basil, pop rock candy ) delight.
Timing: though they say they open at 11am, at both our tastings, they were not open till 12 noon. A lot of the menu is not available…Black Forrest, tarts, Viennoiserie, cookies, tea time cakes and hot chocolate. Some of the non-chocolatey patisserie, like the raspberry litchi Damask,mango lemon Pabana are too gelatinous for my liking. Some complain about the high price.
La Folie’s Sanjana’s French-grounded creations bridge the classically saucy decadence of the past and the progressive derring-do of a new generation.
She treads the right middle ground between hyper-imaginative artistry and molten chocolate pandering. Ofcourse it is expensive ( Rs 215 to 235 for a pastry, Rs 75 macaron) but worth it. Now, if only the whole menu was available, the opening timing fine tuned, some of the desserts less gelatinous. I fell in love with it gradually, not all at once. The experience had a sweetness all its own.
TWITTER AND INSTAGRAM FEEDBACK
Thanks for your poetic responses to La Folie, space constrains me from printing all “ To call La Folie “superb” is an understatement” (@nehads12) “game changer” (@priyamganeriwal) “Taking desserts to a whole new level” (@brandedbawi)“Every penny is worth being spent…world class ingredients ( @nehathacker07) “Better than Pierre Herme (@ urvashipunwani) I love (@priyashamdasaninichani)“definitely one of the best in the country” (@theglobalfoodie) Thanks @etiennedmarques @mewsaliday @foodiebevdi, Manan Modi for your feedback.
@stuli1989 way too expensive. too rich (@ virajsahah)
Disappointing mango tart (@brandedbawi)
. But those interested please see twitter, instagram @rashmiudaysingh for dessert pics and responses.
La Folie 16 Commerce House, Rope Walk Lane, Next to Trishna. Kala Ghoda, Fort Ph 6772 2181. Daily 11am-11pm.
RATING FOOD 4 SERVICE 3.5 DECOR 3