THE PASTRY BOUTIQUE · BOUTIQUE Located at the entrance of Opera restaurant, The Pastry Boutique...
Transcript of THE PASTRY BOUTIQUE · BOUTIQUE Located at the entrance of Opera restaurant, The Pastry Boutique...
T H EPA S T RYB O U T I Q U E
Located at the ent rance of Opera restaurant , The Past ry Bout ique
catches guests ’ eyes wi th i ts sumptuous cakes, sweets and past r ies
d isp layed l ike rare jewe ls in a g lass case. Seasona l sweets and a
f ine se lect ion o f past ry w i l l be beaut i fu l l y packaged for guests to
take home as exc lus ive souven i rs .
B o u t i q u e O p e n i n g H o u r s
f rom 9 :00 am to 10 :00 pm da i l y
O r d e r a n d P i c k u p H o u r s
f rom 7 :00 am to 10 :30 pm da i l y
A l l o rders must be p laced 24 hours in advance , p lease contac t
+84 28 3520 2318 or ema i l past rybout ique.sa iph@hyat t .com
MACARONvanilla, matcha red bean, nutella caramel, raspberry rose, mint chocolate,
lemon, pistachio cherry, blueberry mascarpone
6-p iece box 290
12-p iece box 560
COOKIEwalnut sable, double chocolate chip, sesame tuille, peanut butter, baci di dama
smal l box 135
large box 260
All pr ices are t imes 1,000 in Vietnam Dong (VND) and are subject to 5% service charge and then 10% VATSignature item
DRY PASTRY per portion
coffee made le ine 30
a lmond made le ine 30
p is tach io f inanc ier 45
cane lé 50
macaron raspberry rose
cranberry pistachio
ROCHEmi lk choco late ro l led a lmond 240
dark choco late orange roche 240
dark choco late ro l led haze lnut 240
whi te cranberry cashew roche 240
All pr ices are t imes 1,000 in Vietnam Dong (VND) and are subject to 5% service charge and then 10% VATSignature item
CHOCOLATE BAR 190
cookie and cream, banana almond, fig hazelnut, cranberry pistachio,
matcha cacao nibs
CHOCOLATE BONBONraspberry, hazelnut praline, earl grey, matcha, Vietnamese coffee, salted caramel,
rum dark chocolate, smoky bourbon milk, chocolate, pistachio gr iotte
9-p iece box 370
25-p iece box 990
All pr ices are t imes 1,000 in Vietnam Dong (VND) and are subject to 5% service charge and then 10% VATSignature item
CAKE
fraisier peanut vanilla
matcha raspberry st. honoré (flavours: bourbon vanilla, chocolate)
tiramisu strawberry blossom
chocolate caramel lemon hazelnut
port ion 160
whole cake s ize S | M | L 700 | 930 | 1 ,450
POUND CAKE 260
chocolate citrus, banana walnut, matcha red bean
strawberry blossom cake
macaron nutella caramel
coffee madeleine peanut vanilla
"All our pastr ies are freshly made everyday with carefully selected ingredients
from our culinary team."
matcha raspberry
macaron blueberry mascarpone
macaron mint chocolatelemon hazelnut
pistachio financier
fraisier
sesame tuille cookie
chocolate caramel
All pr ices are t imes 1,000 in Vietnam Dong (VND) and are subject to 5% service charge and then 10% VATSignature item
VIENNOISERIE * per portion
dan ish 55 apricot, lemon cheese, strawberry, cranberry, pear
ber l iner 65 vanilla custard, strawberry jam, cream cheese, chocolate, peanut butter
cornet to 70 hazelnut chocolate, vanilla custard, apricot jam
muff in 60 chocolate, blueberry, orange poppyseed, banana pecan,
carrot cinnamon, raspberry chocolate
cro issant 50
a lmond cro issant 70
pa in au choco late 70
f rench br ioche 40
coconut tar t 50
egg tar t 45
* minimum order 8 pieces
BREAD per portion
baguet te 50
c iabat ta 50
a l l natura l 72-hour sourdough 115
f ru i t and nut loa f 330
rye loa f 85
wholemeal loa f 100
mul t iseed loa f 100
pumpkin seed loa f 100
semol ina loa f 100
oatmea l loa f 90
whi te sandwich loa f 135
wholemeal sandwich loa f 150
bage l 50
All pr ices are t imes 1,000 in Vietnam Dong (VND) and are subject to 5% service charge and then 10% VATSignature item
F R E D E R I CG U I N O T
THE BELOVEDPASTRY ARTISTI nspired by his grandmother and his father who was a chef, Chef Freder ic, at the age of 14, knew his passion for the cul inary arts would later def ine his career path. After obtaining his diploma in pat isser ie, chocolat ier, glacier and conf iseur in Cannes, Freder ic moved to Geneva to begin his internat ional career. He has since col lected a r ich portfol io of work experiences at var ious high-end restaurants, pastry bout iques and luxury hotels around the world.
Descr ib ing h is sty le of sweet cookery, Chef Freder ic emphasizes a respect of t radi t ions and c lass ics wi th a touch of moderni ty in a l l h is creat ions. Accla imed for h is focus on boost ing a fu l l range of f lavors that an ingredient a l ready has whi le min imiz ing the use of sugar, h is gui l t - f ree masterpieces h ighl ight the essent ia l h int of h is featured ingredients in the f inest form of layered art .
Passion, dedicat ion and teamwork are the three most important factors that have a l lowed h im to succeed as a pastry chef . Having been with the Hyatt fami ly for over 20 years and with exper ience gained a l l around the wor ld, Freder ic’s cul inary methodology speaks to the current t rend in gastronomy for reduced sugar and marks h im out as a worthy leader of any promis ing endeavor at the bespoke The Pastry Bout ique.
F R E D E R I CG U I N O T
P A R K H Y A T T S A I G O N
2 Lam Son Square, District 1 Ho Chi Minh City, Vietnamparkhyattsaigon.com
D. +84 28 3520 2318