Les Deux Garçons - A French Pastry Affair

Photos courtesy of Hui Yen for Elements Magazine Printemps - Sablé Breton with almond and sesame dacquoise. Cho-macha ganache, macha mouss...

Printemps - Sablé Breton with almond and sesame dacquoise. Cho-macha ganache, macha mousseline, and macha crumbles

Les Deux Garçons, the French pâtisserie nestled in Bangsar has garnered more than positive attractions from the locals and foreigners alike. Every dessert on display behind the signature white marble stoneware is crafted with such finesse where different textures and colours fused together to appeal to one's visual senses. Les Deux Garçons translates to 'The Two Boys' which refers to the founders of the pâtisserie, Ben and Toto Ooi. While Ben perfected his creations in the cold kitchen, Toto was put solely in charge of everything that deals with store aesthetics, from package-design to interior-decorating.

La Diva - Raspberry joconde layered with raspberry ganache, raspberry and raspberry coulis

Ben, the pâtissier, took half a year off to improve his culinary skills with a licensed maître pâtissier in France itself. After which, he spent another year of experimenting in his studio which he termed his R&D facility until he was satisfied with his creations. Behind the façade of polished furniture and shiny silverware, however, the owners quipped that owning a pâtisserie wasn't as glamourous as it seemed. "It was a lot of hard work", they say. Before the conception of Les Deux Garçons, they accepted orders only through their website.

When asked about the store concept, Ben was quick to explain that the store was intentionally set-up to mimic a take-away kiosk which was commonplace in the European countries due to soaring rentals. Realizing how the patrons took pleasure in engaging in chitter-chatter while they enjoyed the ambience of the pâtisserie, he gave us a tip-off on his upcoming store that addressed that need - bigger and will certainly house more people.

A tip that Ben urged people not to do while eating macaron was to not use a knife to cut it. "A macaron which needs to be shared should be spared from the knife, else the 'bite' would be lost," says Ben. The right way to savour the sweet delicacy is to slowly bite into it and feel the texture of the macaron shells right down to its filling.

Ben noted that he stuck true to classic French culinary techniques while using only premium imported ingredients for his pastries. French desserts are often regarded as the best pastries and confections in the world, however in our local scene; most pâtissier adapts Japanese techniques into their pastries, somehow deviating from the course of real French techniques along the line. Japanese pastry are mostly regarded as being light and easy on the palate while French pastry is generally denser, has intense flavour, body and texture. We are glad that Les Deux Garçons doesn’t fall short of that expectation.

Tarte au Citron - Crispy tart, layered with joconde and sour lemon curd

When it comes to naming their pastry, no one does it better than the French. But this also means that it proves to be a deterrent for someone who isn't quite familiar with the language. "Mademoiselle, would you like a Pâte feuilletée"? Now now, I think I better scurry off to polish my French lilt before another French pastry affair.

Les Deux Garçons Pâtissierie,
36 Jalan Telawi, Bangsar Baru,
59100 Kuala Lumpur.

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  1. OMG this looks so good, I think I have to visit KL!

  2. We suggest you to pay a visit to LDG when you're in Bangsar, Anastasia & Duck!

  3. It is too bad that their attitudes to their paying customers do not match up to the sweetness of their concoctions..and they called those that complain bitches...


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