01 / ABOUT THE PLACE
About this place
When choosing a canelé, start with the contrast between its crust and centre. One diner described Arcachon Cafe’s canelés as crisp outside and moist and chewy within; another noted their aromas of rum and vanilla. The menu says they faithfully reproduce the recipe and method passed down by Pierre Marquet, president of the Bordeaux Canelé Association. They make a tempting treat on their own, or a good way to sample the flavours of French pâtisserie.
Another contender for a signature pastry is the Dunette, a speciality inspired by the patisserie where the chef trained in France. Marzipan, cognac and pine nuts are tucked inside cookie dough, then coated in milk chocolate. A customer describes the moist dough as layered with almond, pine nut and spirits. It is quite different from the baked texture of a canelé, with a combination of nuts and cognac all its own. Dunettes are also listed in a pack of 8, making them an appealing treat for yourself or a gift to take along.
For fresh cakes, there are chocolate-led choices such as the Paradis des Anges, which pairs chocolate mousse with blackberry compote, and the Opera, with coffee-soaked sponge layered with chocolate and mocha cream. Diners who sampled several cakes have also mentioned tarte Tatin and a cassis cake. One customer report notes that there is a café space where you can enjoy cake, so you can take a break and choose something to eat in rather than only buying pastries to go. If the selection of baked treats and fresh cakes leaves you undecided, compare a canelé with a Dunette and its layered flavours.
