An arête patisserie that’ll have you coming back every season, if not every day
Cut through the Kyoto world heritage site of Shimokamo Shrine and the Tadasu no Mori forest, and you’ll come across the striking white façade of La KLASSIQUE.
Fans eagerly awaited the opening of La KLASSIQUE in August 2018 as this husband and wife patisserie duo, who previously worked at a well-known patisserie in Kyoto for many years, decided it was time for them to embark on a new voyage of their own.
Ms. Kato laughs as she talks about the concept behind La KLASSIQUE’s flagship dessert, the Choux Classic—explaining that the dessert found its roots in the choux cream pastries her husband’s father, who was a chef himself, would often bring home from work.
The most important thing with pastries for Mr. and Ms. Kato is having people enjoy them in season, and this unwavering dedication to their pastries can be seen throughout their menu.
In addition to using domestically grown fruit, they also work in accordance with the season and what is available to, through trial and error, find the absolute best recipes for their pastries, whether that be tarts, pies, scones or even crème caramel.
Even their jams, which are usually considered preserves, are canned with perfectly ripened fruits and without the use of preservatives. This is to allow people to enjoy the jams when they are at their very best, season wise and taste (The expiration date for their jams is a short four months).
The Shimogamo area is blessed with a tremendous amount of greenery and is a great place to sit back and relax, away from the hustle and bustle of downtown.
La KLASSIQUE itself is excellent regardless of if you just want to pick up a cake to enjoy by the river as you stroll through the Tadasu no Mori forest and along the Kamogawa river, or looking for a place to sit down and have a cup of tea (The store seats up to 10 people and is open from 11:00 to 17:30).
Enjoy the flavors of the season for yourself, at La KLASSIQUE.
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Fast becoming the symbol of La KLASSIQUE, their flagship lemoned packed Lemon Cake.
Pull both ends of the candy wrapper like paper to reveal a cute little lemon shaped cake.
Take a bite, and the refreshing flavors of lemon from the thin layer of icing will work their way around your pallet as the remarkably moist cake delicately falls apart within your mouth.
The specially chosen Mie Prefecture lemons have a modest and well-rounded sourness with a strong aroma, meaning that even those without much of a sweet tooth should be able to enjoy it too.
This Lemon Cake is made similarly to pound cakes, meaning it’ll probably feel quite familiar; however, this is actually an entirely Japanese cake, developed here, so definitely try one if you have the chance.
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The inspiration behind the name La KLASSIQUE, the Choux Classic.
The crispy choux pastry, dusted with refined Belgian pearl sugar, is baked to perfection with a layer of cookie dough on top to give the bumpy outer an even more satisfying bite.
The custard cream that oozes from the center of the choux has a slight spring to it, while the flavors of the eggs and Madagascan vanilla beans leave wonderful flavors that linger on your tongue.
The choux and custard are so simple and balanced just perfectly; however, it’s precisely their simplicity that allows you to get a sense of La KLASSIQUE’s dedication to quality.
This Choux Classic allows you to enjoy the uncompromising balance and spectacular conjugation of the three entirely unique textures of cookie dough, choux pastry, and custard cream, all in one delicious dessert.
3Check it out!
Japanese Blood Orange and Shiranui Tart
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This Japanese Blood Orange and Shiranui Tart is an April exclusive that was on offer when we visited La KLASSIQUE.
This seasonal tart uses a variety of Mandarin called Shiranui, or more commonly, Dekopon, from Kumamoto Prefecture.
Usually, tarts are topped with a coating of almond cream, but La KLASSIQUE lavishly uses brûlée instead.
The use of brûlée allows the robust flavors and aromas of the oranges and Shiranuis to really stand out.
The delicious fruits that feature on these tarts are chosen according to the specific season you visit in, meaning that a new season will bring an entirely different tart for you to enjoy.
4Check it out!
Banana and Blood Orange Mousse Chocolat
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A favorite at La KLASSIQUE, the Banana and Blood Orange Mousse Chocolat.
Enclosed in the uniquely shaped chocolate sits a chocolate mousse with an orange and ripe banana sauce.
Surprisingly, this mousse doesn’t contain any gelatin and is made entirely with the stabilizing effects of the pectin from the sugar spot covered ripened bananas and Japanese blood oranges, which feature in the tart mentioned above.
By pairing these fruits with the chocolate mousse, La KLASSIQUE has managed to reveal an entirely new side of them.
The surrounding chocolate is purposely kept untempered to give it a soft texture that doesn’t fall apart when you cut into it and beautifully melts with the mousse in your mouth.
This dessert is a staple at La KLASSIQU, but as the oranges inside change seasonally, it’s also one that you’ll never grow tired of.