“Let’s have dessert,” my wife said, while we were parking in front of FLP Bldg., 305 Tomas Morato Avenue Extension, Quezon City (wow, that may be the first time we’ve spelled out the entire address in an article), the home of the Popular Bookstore. We just had burgers a few blocks away, at Brothers Burger, and dessert seemed like a good idea. Where to have dessert, I had no idea. Army+Navy Burger is beside the bookstore and Belo Medical Clinic is at the other end. There’s a nondescript two-floor shop named Fleur de Lys, but I thought it sounds like anything else except a dessert place.
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- The Majestic Dark Chocolate Mousse at Fleur de Lys
A fleur de lis, as far as I know, is a flower. A quick trip to wikipedia reveals that it’s French (fleur means flower, and lis means lily). The same search also led me to the meaning of patisseri, which is a “type of French or Belgian bakery that specializes in pastries and sweets.” The logo, seen below, looks familiar from my boy scout days (looks like the boy scout logo). It’s familiar from the movie Da Vinci Code.
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- Fleur de Lys Logo
The store sign simply says Fleur de Lys, so unless one knows what’s in there, there would be some clueless moments. There’s no mention of patisseri and even if that word is included in the store signage, I still would have no clue, at that time, what it means.
Then my wife said Fleur de Lys is known for its excellent desserts.
There’s the magic word. The bookstore could indefinitely wait.
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- Brewed Coffee at Fleur de Lys
“Anything you want to order?” That question brought me back to earth. I was zoned out, hunching over the cake display, rubbing my hands, shouting in my mind, “Mmm–mwah–ha–ha–ha!” It’s an evil laugh in front of a heavenly sight.
Chocolate! Cakes! Dessert! Sweets!
The Majestic (dark chocolate orange mousse), Best Kept C-cret (light chiffon with 3 creams), Mangolicious (mango mouse, mango cake and fresh mangoes), Venus (teramisu), Pavlova Picasso (strawberry nut meringue with cream and frest fruits), A River Rhums Through (walnut butter rhum cake). To name just a few. A lot of choices.
I can’t make up my mind.
“Brewed coffee, please,” I said. It’s another version of: “Coffee na lang, dear.”
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- Best Kept C-cret at Fleur de Lys
I can’t believe I don’t know this place. It was nominated as the Best Dessert Place of a culinary awards. Owner and pastry chef, Jackie Po, received an award in a desserts competition in Singapore.
I also can’t believe I don’t know what to order. My wife ordered the Best Kept C-cret, light chiffon with 3 creams (chocolate, caramel and yema custard). I settled for a safe choice, chocolate: The Majestic (dark chocolate orange mouse, meringue and fudge cake).
The Majestic chocolate tasted real good, the layers giving a great blend of textures and tastes. What I’d order again and again, however, is the Best Kept C-cret. It’s like a fleeting wonder, meant to be consumed once served. The bottom of the cake massages, while the chiffon tickles, the taste buds. The topping wraps it all up. Not too sweet, walang umay.
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- Goodies at Fleur de Lys
The flavor is great, to be sure, but what surprised be was the presentation. It’s something you see in high-end restaurants and in cooking shows that feature top chefs. It has nothing to do with the taste, yes, but it enhances the experience. It’s like a work of art.
And we hardly pay attention to works of art. Perhaps this is the reason why I had no clue that Fleur de Lys exists. Or perhaps I was too busy exploring more places. Whatever the reason, I’m gland that I’ve discovered this dessert heaven in the middle of Quezon City.
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Just read your blog.. thank you so much for your kind words. -Jackie Ang Po
@ Jackie, the pleasure is ours. Great food, like what you’ve created, should be made known and enjoyed by everyone. More power to you and your food projects.
I really like the Pavlova Picasso here. I haven’t yet tried the Best Kept C-cret though it looks yummy.