Luscious Legacy: Dalloyau Showcases The Best Of French Gastronomy With Its Royal Heritage
In 1682, the French claimed what came to be known as the Louisiana Territory, an immense parcel of land named in honour of the country’s monarch Louis XIV, also known as the Sun King.
To celebrate the acquisition of this huge, 215,000-hectare territory that included New Orleans and the Mississippi River Valley, the Sun King held a feast, in which pride of place was given to sweet and savoury pastries prepared by Charles Dalloyau, the king’s newly appointed Officier de Bouche (master cook), a regal honour that was the highest French gastronomic distinction of the era.
Though the Dalloyau continued to serve the royal court through the reigns of Louis XV and XVI, the French Revolution swept the old order away. With the birth of the republic, among other revolutionary changes the elaborate banquets of the ancien régime were replaced by more egalitarian eateries that made dining accessible to the public.
And so the Dalloyau family, in the person of Jean-Baptiste Dalloyau, created the first “Maison de Gastronomie” in 1802, a delicatessen located on the iconic rue du Faubourg Saint Honoré, where the public began a long-term romance with the House of Dalloyau’s esteemed confections, served “ready to go.”
Century after century, generation after generation, Maison Dalloyau has remained faithful to tradition while innovating within a boundary that must not be crossed: taste. Today, the brand has locations all across the globe, including Hong Kong, offering a rich legacy of 30,000 unique recipes, including the world-famous opéra cake, which has arguably done more for the gateau than Proust did for the madeleine.
Beyond satisfying a sweet tooth, Dalloyau offers a prime Parisian bistro experience at its Pacific Place outlet and a newly opened Central location in the Entertainment Building. Here, guests can sit down and enjoy French comfort food served in sharing portions, such as the legendary salmon coulibiac, featuring puff pastry wrapped around layers of salmon, mushrooms, risotto, spinach and more. There are also lighter dishes such as the crab meat salad made with pickled green tomatoes, jellied tomato consommé and avocado ice cream, served with crispy beignets.
And alongside Dalloyau’s signature pastries—from its opéra cake to its macarons—on the menu are new items such as the rum baba, a classic dessert of cake soaked in rum and topped with marscarpone cheese. For those wanting a quick bite for lunch, there are made-to-order sandwiches and freshly baked bread, before the bistro moves on to serving an afternoon tea set that showcases some of Dalloyau’s most popular pastries.
See also: Dalloyau's New Bistro Opens At Central’s Entertainment Building