Pâtisserie · Vin Gourmand
店內專屬甜點菜單。Max 操刀的法式技法，融入斑斕、麥茶、芝麻與柑橘——搭配一杯喝喝選酒。 House pastry menu. French technique by Max, woven with pandan, barley tea, sesame and citrus—paired with a glass of HĒHĒ wine.
酥脆的布列塔尼塔皮，鋪上焦糖後的金冠蘋果，再覆以斑斕葉白巧克力甘納許。果香與焦糖在前，淡淡蘭香在後，一口裡層層展開。
Crisp Breton shortbread, caramelised Golden Delicious apples, and pandan white-chocolate ganache—fruit and caramel first, then a soft floral lift.
經典費南雪的杏仁底加入焙香芝麻；麥茶熬成的焦糖帶來深沉回甘。芝麻的濃郁，遇上麥茶的溫暖焦香。
A classic almond financier enriched with toasted sesame, finished with barley-tea caramel—nutty depth against a warm, roasted sweetness.
全麥麵糊烘出帶著麥香的瑪德蓮，拌入榛果奶油與糖漬檸檬丁。柑橘的明亮果酸，切開堅果奶油的豐潤。
A whole-wheat madeleine with hazelnut butter and candied lemon zest—bright citrus cutting through the richness of nuts and butter.
一杯喝喝選酒，搭配 Max 操刀的法式甜點。本店僅提供選酒（不含茶）。 One glass of HĒHĒ wine with Max’s French pastries. Wine only at this shop (tea not included).
甜點與座位有限，售完為止；選酒依當日庫存。 Limited seats and pastries; wine by the day’s cellar.
期間限定客座。Maxence 來自法國，畢業於FERRANDI Paris——巴黎歷史悠久的頂尖廚藝與甜點學院，常被稱為「美食界的哈佛」——其後曾於斯洛伐克工作，再因愛來到台灣。此次受《在她家》邀請，與 Sophie 共同設計店內這三款甜點。 Limited-time guest. Maxence is from France and trained at FERRANDI Paris—one of France’s leading culinary and pastry schools, often called the “Harvard of gastronomy.” After working in Slovakia, he came to Taiwan for love. Invited by Le Coin de Sophie, he co-created these three pastries with Sophie.
合作店家：在她家 Le Coin de Sophie（貴德街 47-2）· 選酒：喝喝 HĒHĒ（本店） Partner: Le Coin de Sophie (No. 47-2, Guide St) · Wine: HĒHĒ (here)
《在她家》Thé / Vin Gourmand 試營運：自 9/24（週四）起，每週四至週六 14:00–17:00（最後點餐 16:00）。貴德街 47-2 亦可預約午後。 Try service at Sophie’s from Thu 9/24: Thu–Sat 14:00–17:00 (last order 16:00). Reservations also at No. 47-2, Guide St.
晚餐搭酒另見 在她家 × 喝喝 搭酒菜單。 Dinner wine pairing: Sophie’s accords menu.