![]() Normally when a pastry is described as ‘rich’ it is owing to a saccharine intensity, but here we have a dessert that is rich in its robust and round mouthfeel of the gently caramelized oils exuding from the freshly ground almonds. Instead we have the natural sweetness of the almonds on full display in their subtle, almost savoury cherry like character. There is very little in the way of sugar sweetness. Ghozlan’s scratch-baked dessert of almond paste and slivered almonds is startlingly restrained yet complex. ![]() This almond based treat surprises the palate with the quality of its sweetness. You will find a panoply of pâtisserie available at the café daily or for commission for events of any kind but I will limit myself to describing the eponymous Amandine Tart. But the transport one feels in Amandine is most embodied in Chef Ghozlan’s baking. Tying the concept together is a gorgeous half wall of moroccan tiles behind the glowing pastry cabinet, the same tiles you see across the visual landscape of Paris. A brunette palate of almond coloured wood softens the space, juxtaposing the glimmering brass fixtures and highlights. Amandine Café is appointed with contemporary Parisian design, set in the saharan indigo of the Majorelle Garden, and the ubiquitous yellow Moroccan ochre that tints the Paris of Wes Anderson’s Hotel Chevalier.
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