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Jul 8, 2009 08:42 PM

Nadege Patisserie is Bad

Well their not yet ready for prime time and may never be. I stopped in this morning for a latte, a couple macarons and a croisssant with my Hubby.

The latte was too weak and barely warm. Macarons were too thin shelled, one was mucky, the other was gloppy, neither were fresh! and the croissant was small, expensive, unbuttery, unflakey, dry and no chew.

Even worse was the service. They didn't ask my hubby or I why we didnt drink our $4 lattes in the glass mug after staring at it, they took 10 minutes to cash me out and after asking how it was, and I told them the truth, they just said "ok", without even an offer to replace the coffee.

They seem to be more about the concept, the design and the spectacle (white glove service :/ ) than the food or service. I Wish I loved this place but I don't. And based on the smirk of the managers face when I was cashing out I dont see much reason to retrurn.

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        1. i was expecting that i would have given this place a bit more time before going in but they've been baking for a couple weeks now so perhaps they're already comfortable with what they're putting out.

          i ordered one rose macaron and a chocolate brioche. overall... ok but not sure i'd visit again... and its right in my usual paths.

          the macaron had a thicker shell than i like and while it could have been a touch more crisp it was certainly fine. what bothered me what that the cookie itself was quite thin and almost seemed hollowed out. the "foot" wasn't really a foot so much as a fringe hanging off of the main dome. it even confuses me how it would bake up this way. there was too much filling to make up for the lack of chewy cookie interior and it threw off the balance quite a bit. they did look quite lovely, perfectly smooth domes though a touch too matte. i felt the flavour was quite nice for the rose but it was mostly in the filling and that the sweetness was where i would ideally like it to be. sweet but not too much so until the final last bites.

          the brioche was nicely studded with bits of chocolate so that it wasn't overwhelmed and well distributed. it was nicely buttery on the exterior but i felt the interior is where it lacked. it was too dry and missing any distinct flavours of egginess or sweetness. it was almost more bun like i would say.

          the macarons are made daily and they were out of croissants when i went in but had a new batch being made. i will add that as a caveat, though i didn't try one i'm not too sure i would be tempted too. they had a stuffed version (rectangular shape) with a banana coconut filling but the pastry just looked so deflated and lacking any layers that it really wasn't tempting, especially considering how small it was for $3.50.

          lastly, the space is quite nice though it does remind me of the multitudes of japanese/french bakeries in tokyo but with less attention to detail. the lighting was poor and i nearly mistook it for being closed because it was so dark. there certainly is quite a bit of promise in the space but it just wasn't friendly, more sterile at the moment.

          edit: the macaron was also surprisingly cold as if it had be refrigerated for quite a while rather than freshly made that day.

          3 Replies
          1. re: pinstripeprincess

            Pinstripeprincess: the macarons had to be cold, otherwise it would have fallen apart. I know a macaron is supposed to be delicate, but at least construct them to withstand a bit of travel! I picked several up from Nadege and got into the car towards Liberty Village. By the time I grabbed a cup of coffee, the filling was melting, or should I say practically liquefying, and taking some of the almond meringe one with it. I actually managed to clumsily consume a single wasabi graperuit but I literally had to SLURP the other three from the plastic bag (they were $2 each! I couldn't let it go to waste!). For the record, both Laduree and Pierre Herme macarons survived a plane ride, walking to/from work, being removed and then subsequently placed back into the fridge, and a car ride from College to Queens Quay.

            However, here were my general impressions of the macaron prior to its metamorphosis into goop:
            - the cookie was too thin (thinner than Laduree or PH's)
            - the shell was smooth but as pinstripeprincess indicated, not crisp enough
            - underdeveloped feet
            - minimal air pockets though! And definitely not chewy...but...if it was chewy it wouldn't have fallen apart...
            - for the wasabi grapefruit: grapefruit flavour was successfully imparted, but wasabi was barely perceivable
            - for the cosmopolitan: I have concluded that vodka is a flavour that does not belong in a macaron.

            As for the viennoiserie, overall I thought they were a slightly soggy and oily and were not flaky enough. I did not try the cakes, but at least they LOOK spectacular.

            1. re: gijoeanne

              interesting explanation for the terribly cold cookies.... it really makes me curious about their method and recipe. i hadn't a chance to try herme in paris and ended up getting a small pack in tokyo... their's were hardly what i called cold and they offered me a complimentary ice packet and appropriate macaron packaging to keep them ideal for 2-4 hours but still... not as cold as the nadege ones! and certainly not liquified!

              1. re: pinstripeprincess

                The reason why Herme can do what he does with his macarons is because they contain stabilizers and extra 'ingredients'.

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