Most-loved dishes
AI summary of what 6 dish mentions say about the food
At Plink Cur, the Pan Swiss earns unanimous praise for its flawless execution, while reviewers describe the overall vibe as warm and inviting.
“The chocolate on top is a bit too much. It takes over the scene, the cream can't be felt. This chocolate cream isn't the type that drives me crazy because there's a slightly acidic aftertaste, but it's quality. It's too invasive, leaves no room for anything else. It's good. Acidity is needed, it refreshes the palate like menthol. But tell me you felt the cream in all this. No, but it's good.”
What creators say
1 creator has covered Plink Cur. Most active: Francesco Zini
Pling Cur by Maxime Frédéric is a temple of pastry with incredible products, though the quiche Lorraine disappointed me.
Dishes mentioned
Pan Cioccolato
This is a great product, but different from the one at Cheval. The chocolate is incredible. You can chew it. I've eaten more melt-in-the-mouth pan cioccolà. This is a high-level chocolate, not one of the best I've ever eaten, but a lot of stuff.
Pan Swiss
The chocolate on top is a bit too much. It takes over the scene, the cream can't be felt. This chocolate cream isn't the type that drives me crazy because there's a slightly acidic aftertaste, but it's quality. It's too invasive, leaves no room for anything else. It's good. Acidity is needed, it refreshes the palate like menthol. But tell me you felt the cream in all this. No, but it's good.
Sfogliato alle Mele
That apple one is even more incredible. Go. That one has filling. I hadn't understood. Did you understand? Eh, good, love. But crunchy, nicely caramelised, perfect apple puff pastry with apples. But is there cinnamon? Vanilla. This is what I wanted to hear. I was missing fruit. Jokes aside, the apples with this vanilla really seem like a cream, but with the freshness of the sugar, of the apple itself. It closes the meal with the savoury. This made us digest.
Flan Kish Loren
It looks almost flambéed on top, a crème brûlée. As soon as you put your lips and tongue on the pastry you feel the savouriness. These little pieces of ham really bring you to the butcher's counter. Good. But it came down a bit on me. Yes, because only the pastry remains in my mouth. A quiche lorraine is more pleasant, in my opinion, when it has that lighter, softer consistency in the mouth. Instead, this crunchy one deviates a bit from a classic quiche lorraine. It disappointed me.
