PAUL Patisserie and Salon de Restaurant offers French bread and cuisine derived from almost 120 years of continuous expression of love for bread and passion for baking. But this does not mean that the food under the PAUL menu is meant to be below par, instead the food is equally impressive on its taste and use of fine ingredients.
The long queue outside this restaurant is a testament of the food and dining experience at PAUL.
Fortunately, we arrived early and we have to wait for just five minutes to be seated. We were offered to to seat just beside the fireplace (not real of course-LOL).
French dining would not be so genuine without French interiors to compliment it. The ambiance in PAUL resembles Parisian chateaux with chandeliers and paintings of French country with soft and neutral backdrop. This design technique allows the details and texture of the room to be more prominent.
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| I love the fabric details used in these chairs, and these sit comfortably too. |
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| This is very common to hang mirrors with detailed borders above a steamy fireplace. |
After being indulged with the French interiors in this restaurant, real action begins...bon-a-petit! LOL
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| This corn soup is one of the best I tried. It has a very real corn taste with corn tidbits against a not overly-rich creamy soup. |
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| Tourte Provencale. This includes tomtoes, egg plant, zuchinni, tomatoes and Parmesan cheese. If you hate waiting for your food to be served, this is a great choice because this can be prepared in less than a minute as the zuchinni bread is readily available in their bakery. |
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| Paillason saumon fume which consists of smoked salmon with cream cheese. This is absolutely a good recommendation from the menu lists. You can really enjoy the taste of the smoked salmon perfectly blending with cream cheese. |
And for dessert, one of the most familiar choices will be French macaroons or French truffles. PAUL macaroons are slightly amusing because it comes in a big piece equivalent to three to four standard size macarons. I was in full smile when they served this. :-)
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| Le grand macaron! No doubt with its menu description. This is praline flavor macaroon. Other flavors are also available such as pistachio, coffee, raspberry and vanilla. |
Savoring this "grand" macaroon only encourages deep appreciation to the so called father of macaroons, French patissier Monseiur Paul Gelbert. Although the almond shell of the macaroon is said to originate from Italy, Monseiur Paul Gelbert had decided to combine two almond shells garnished with butter cream in the middle. The Parisian macaroons as being enjoyed today was said to be born! PAUL prides itself in their macaroons as they use jam or compote heart with natural colorings.
I would definitely would like to try their other macaroon flavors on my next dining visit.
Cheers!
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