Qhov chaw zoo tshaj plaws rau ncuav pastries thiab khoom qab zib hauv Bordeaux

2024 Tus sau: Cyrus Reynolds | [email protected]. Kawg hloov kho: 2024-02-08 02:53

Fab Kis lub nroog Bordeaux tuaj yeem yog lub ntiaj teb nto moo rau nws cov cawv, thiab muaj laj thawj zoo. Tab sis lub peev ntawm thaj av Aquitaine kuj suav qee qhov Fabkis cov khw muag khoom noj khoom haus zoo tshaj plaws (patisseries) thiab cov khoom qab zib tsoos. Txawm hais tias koj tab tom craving ib tangy txiv qaub tart topped nrog airy meringue, buttery chocolatine (lub zos lo lus rau mob au chocolat), macarons nyob rau hauv muaj tswv yim thiab ntxias flavors, los yog chewy zos kho mob hu ua canelés, cov khw no ntaus qhov chaw.

YPierre Mathieu

Nyob hauv plawv ntawm Bordeaux ntawm qhov chaw Pey Berland, Pierre Mathieu yog dav suav hais tias yog ib qho chaw zoo tshaj plaws hauv nroog rau pastries thiab khoom qab zib los ntawm cov tsoos mus rau kev tsim khoom.

Tau taub hau los ntawm tus kws ua zaub mov ntawm tib lub npe uas yog ib tus kws ua zaub mov noj ntawm Mandarin Oriental lub tsev so hauv Paris, lub boutique muaj ntau yam thiab ntxim nyiam ntawm patisseries, tus kheej thiab tag nrho cov ncuav qab zib, qab zib (viennoiseries), xuas tes ua. chocolates, thiab ilv macarons.

Ua kom koj lub palate nrog "Gave Choc," ib tus neeg lub ncuav mog qab zib uas tsim los ntawm crunchy praline, chocolate biscuit, thiab tsaus chocolate ganache, los yog xaj ib lub thawv ntawm mini petits-plaub los noj nrog rau cov picnic decadent nyob ze. Chocolate lovers yuav txaus siab rau lub khw loj,Qhov ncauj qhov ncauj xaiv ntawm cov khoom siv tes ua, los ntawm nutty rochers mus rau creamy ganache tuav thaum me nyuam yaus yuav mus rau ib khob los yog lub khob ntawm cov dej khov hauv tsev.

Baillardran

Canelé-ib lub gumdrop-puab, chewy, caramelized me me custard pastry originating hauv Bordeaux-yog ib qho ntawm cov khoom tshwj xeeb hauv zos koj yuav tsum saj tsawg kawg ib zaug. Nrog ntau lub khw nyob ib ncig ntawm lub nroog, Baillardran tau dav suav tias yog ib qho chaw zoo tshaj plaws los saj cov classic version ntawm kev kho mob, ua nrog qe qe, hmoov, butter, ntsev, vanilla, rum, thiab mis nyuj.

Ntxiv rau qhov classic version, uas tuaj hauv peb qhov ntau thiab tsawg kom haum rau txhua qhov qab los noj mov, Baillardran tseem ci "pur vanille" (ntshiab vanilla) canelés uas tsis muaj rum-dawb. Koj tuaj yeem nrhiav tau macarons zoo, nougatine (nutty caramel brittle), thiab lwm yam khoom noj ntawm lawv lub khw.

Baillardran tus chij ntawm Rue Sainte-Catherine txoj kev yuav khoom yuav luag txhua lub sijhawm, tab sis tsis txhob poob siab los ntawm cov kab; lawv feem ntau txav mus sai. Txawm hais tias xaj ib lub hnab ntawm ob peb canelés mus thiab txaus siab thaum taug kev ncig lub nroog ntawm kev ncig saib, lossis zaum hauv thiab txaus siab rau lawv sov nrog lub zog espresso lossis cappuccino.

Patisserie S

Qhov khoom noj khoom haus no, khoom noj khoom haus, thiab chav dej tshuaj yej tau txais kev qhuas ntawm cov neeg nyiam noj mov rau nws cov khoom tsis zoo thiab cov khoom qab zib tshwj xeeb, ua rau Fabkis thiab Nyij Pooj kev coj noj coj ua. Helmed los ntawm pastry kws ua zaub mov Satomi thiab Stanley Chan, uas tau txais lawv cov chops liCov neeg ua haujlwm rau Fab Kis cov lus dab neeg zoo li Pierre Hermé thiab Yannick Alléno, lawv kuj tau koom nrog lub tsev noj mov hauv Bordeaux hu ua Grand Maison, nrog rau tus kws ua zaub mov Joël Robuchon.

Nyob rau xyoo 2017, lawv tau qhib lawv thawj qhov kos npe patisserie thiab chav dej tshuaj yej hauv nroog, thiab nws tau muaj kev cuam tshuam nrog cov neeg hauv zos txij li thaum. Sim cov khoom qab zib zoo li Dorayaki S., cov taum liab-taum Japanese pastry ncig los ntawm cov ncuav qab zib, thiab muaj cov qab zib nplua nuj, vanilla matcha, lossis lwm yam qab. Cov tsoos Fabkis pastries thiab viennoiseries, los ntawm tshiab strawberry los yog yuzu txiv qaub tarts rau chocolate ncuav thiab mob au raisin, yog sib npaug qab thiab feem ntau laced nrog ceev faj, Japanese-inspired touches.

Zaum hauv thiab txaus siab rau lawv nrog ib khob ntawm cov nplooj nplooj xoob lossis kas fes; cov tshuaj yej cov zaub mov yog ntev thiab tag nrho ntawm gourmet xaiv thiab koj yeej yuav tsis rushed. Lub caij no, qhov "sweet weekend brunch" kev xaiv yog qhov kev sib tw loj ntawm cov khoom noj khoom haus Bordelais, thiab suav nrog cov khob cij tshiab thiab croissants los yog lwm yam viennoiseries, jams hauv tsev, cov kua txiv hmab txiv ntoo tshiab thiab cov txiv hmab txiv ntoo raws caij nyoog, kas fes, thiab ib daim ntawm txiv qaub ncuav mog qab zib.

Patisserie San Nicolas

Yog tias koj twb tau sim ib txwm ua canelé (saib saum toj no) thiab npaj txhij los saj qee qhov muaj tswv yim zoo ntawm Bordelais confection, beeline rau tsev neeg tus tswv patisserie.

Helmed los ntawm tus kws ua zaub mov Cyril San Nicolas thiab koom ua ke los ntawm nws tus poj niam tus phooj ywg, Audrey, qhov chaw nyob no paub zoo hauv zos rau nws lub qhov rais uas ntxim nyiam, uas muaj cov ncuav qab zib uas nyob ntawmib zaug hais tau zoo thiab qab heev.

Thaum lawv cov "tsev" canelé tsoos ntau dua yog qhov ua kom zoo tshaj plaws ntawm qhov sib npaug ntawm cov chewy sab hauv thiab crunchy, caramelized, glossy txheej crust-peb xav kom lawv cov ncuav mog qab zib decadent kos npe, "Cream'lé." Lawv tau hollowed tawm cov tsoos canelé, ces sau nws nrog creamy chocolate ganache, s alted butter caramel, thiab ib tug hint ntawm txiv qaub. Ua kom tiav, nws yog topped nrog vanilla-flavored mascarpone, thiab me ntsis ntxiv crust.

Lub khw kuj muaj ntau yam ntawm lwm cov ncuav qab zib, los ntawm txiv qaub meringue mini-tarts rau millefeuille ncuav, xuas tes ua chocolates, croissants, thiab macarons.

Patisserie Valantin

Qhov khoom noj khoom haus thiab khoom noj khoom haus no tau txais txiaj ntsig ntau ntawm ob peb ntu sab hnub poob ntawm Gare St-Jean chaw nres tsheb yog qhov chaw nres tsheb zoo tshaj plaws hauv nroog ua ntej koj dhia lossis tawm ntawm lub tsheb ciav hlau. Tej zaum nws yuav xav tias me ntsis tawm ntawm lub nroog, tab sis ntseeg peb thaum peb hais tias nws tsim nyog taug kev luv luv.

Nkag mus rau hauv lub khw, nws yuav nyuaj rau xaiv dab tsi los sau koj lub thawv nqa mus. Peb tshwj xeeb tshaj yog pom zoo rau cov nplua nuj chocolate lossis kas fes eclairs, txiv qaub tarts, thiab millefeuilles, nrog cov mos mos, crunchy txheej ntawm pastry interspersed nrog qab zib thiab chocolate. Lub caij no, lub tsev réligieuse yog qhov qab heev: peb txheej ntawm choux pastry yog towered atop ib leeg, ntim nrog pleasingly txias chocolate crème patissière, ces topped nrog ib tug silky round ntawm tsaus chocolate thiab ib tug macaron.

Yog koj ua tsis tautxiav txim siab rau ib qho pastry thiab muaj tsawg kawg yog ob ntawm koj, xav txog kev tshem tawm ntawm "plateau de su," uas muaj kev xaiv ntawm ncuav qab zib thiab pastries. Thiab cov kev xaiv hauv tsev ntawm cov qhob noom xim kasfes yog qhov txaus siab rau lub qhov muag raws li lawv mus rau lub palate.

Mi Cielo

Qhov kev zoo siab patisserie no tsuas yog nyob rau sab nrauv ntawm lub nroog nruab nrab hauv cheeb tsam hu ua "Le Bouscat" yog tsim nyog taug kev 20 feeb, tshwj xeeb tshaj yog tias koj tsis yog tus kiv cua ntawm cov xim cuav, tsw, lossis cov khoom khaws cia hauv koj cov khoom qab zib.

Muaj los ntawm Diego Cervantes thiab Blanca Bertely, tsev neeg khiav lag luam muaj cov khoom noj khoom haus zoo nkauj thiab qab ntawm Fabkis cov ncuav qab zib, feem ntau nrog cov tswv yim zoo. Sim cov choco-noisette, crunchy praline thiab chocolate ganache square topped nrog freshly tws hazelnuts, zoo meej rau kev kho me me nrog rau espresso. Cov txiv qaub tart nrog mint yog summery thiab refreshing, thaum lub tsev millefeuille, towering nrog creamy chocolate mounds thiab chocolate shavings, ua noj mov nyob rau hauv nws tus kheej txoj cai.

Pastry kws ua zaub mov Diego Cervantes tseem tsim ntau yam ncuav mog qab zib khov thiab tarts, los ntawm khov chocolate mousse nrog tonka taum thiab hazelnut ice cream ntawm lub hauv paus biscuit, rau iced raspberry mousse ncuav mog qab zib nrog Madagascar vanilla ice cream.

Meanwhile, vegans yuav txaus siab rau qhov tsis muaj tsiaj gelatin nyob rau hauv tag nrho cov Mi Cielo qhov kev tsim, tshwj xeeb tshaj yog vim nws feem ntau yog ib qho yooj yim-rau-nco muaj nyob rau hauv tej yam Fabkis pastries thiab ncuav mog qab zib.

Aux Merveilleux de Fred

Lub "merveilleux" yog lub ncuav mog qab zib nplua nuj, feather-light ncuav mog qab zib ua nrog qab zib, meringue, thiab chocolate shavings uas yog nyob rau sab qaum teb Fabkis lub nroog Lille. Tab sis puas tau txij li ib qho ntawm nws cov neeg nyiam tshaj plaws, Aux Merveilleux de Fred, tau qhib lub khw hauv Bordeaux, nws tau dhau los ua ib qho ntawm cov chaw sab saum toj mus rau cov neeg nyiam noj qab haus huv thiab cov neeg taug kev.

Peb pom zoo kom noj pluas su, tom qab ntawd tso tseg yuav coj mus kuaj yam tsawg kawg yog ob lub qhov ncauj qhov ncauj tsim tawm tom qab iav. Lub khw muaj qhov loj thiab me me, yog li koj tuaj yeem splurge me ntsis.

Txawm tias ntau tshaj qhov qub merveilleux-sib xyaw ntawm airy meringue, tshiab whipped cream, thiab tsaus chocolate shavings ntxiv crunch thiab ntxiv tsw-peb pom zoo kom sim lub "Magnifique," ib tug meringue thiab praline-flavored whipped cream puag topped nrog almond chips thiab caramelized hazelnuts.

Yog tias koj nyiam nyiam viennoiserie nrog kas fes, sim chocolate, qab zib, lossis raisin "cramique," kub heev, lub teeb tsis yog buttery brioche-hom qhob cij uas tuaj hauv Belgium.

Pâtisserie Micheline & Paulette

Qhov no ntxim nyiam patisserie nyob ib ncig ntawm lub ces kaum ntawm Bordeaux Tsev khaws puav pheej ntawm Kev Kawm Txuj Ci yog muaj los ntawm ob niam txiv hluas hu ua Juliette Bontemps thiab Valentin Brault. Brault, tus kws ua zaub mov noj uas tau txais txiaj ntsig rau nws qhov kev tsim ntawm chav dej tshuaj yej ntawm Paris khoom kim heev tsev so Le Meurice, sau tseg rau ntawm lub vev xaib official uas nws tau muab lub npe khw tom qab nws.ob tug pog, leej twg instilled rau nws ib tug mob siab rau rau qab thiab txawj ua ncuav pastries.

Ntawm lub khw, nws tuaj yeem nyuaj rau kev txo koj cov kev xaiv qis ntawm ntau qhov kev ntxias tsim tawm zoo nkauj nthuav tawm tom qab iav. Lub "Kawa" yog lub tsev tshwj xeeb thiab muaj tswv yim zoo rau ntawm ib txwm eclair: biscuit soaked hauv Amaretto liqueur thiab topped nrog ganache thiab kas fes-infused icing.

Lwm tus paub tseeb tias yuav ua rau koj lub plab rumble suav nrog Pavlova nrog granny smith txiv apples, airy delight topped nrog kev sib tw meringue thiab ntau yam gourmet brioches nyob rau hauv txawv flavors.

Chocolates Yves Thuriès

Yog tias koj tab tom nrhiav nqa cov khoom qab zib zoo nkauj hauv tsev (lossis, cia peb fim nws, noj lub thawv hauv koj chav tsev so ua ntej koj tawm), qhov chaw nyob ze ntawm Bordeaux Cathedral yog qhov kev xaiv zoo tshaj.

Yves Thuriès tau txais txiaj ntsig zoo rau nws cov khoom tsim los ntawm cocoa, ob zaug hu ua Meilleur Ouvrier de France (tus kws tshaj lij Fab Kis zoo tshaj plaws) hauv qeb ua chocolate. Nws lub tuam txhab ua tib zoo saib xyuas kev tsim khoom thiab sau cov taum cocoa siv rau hauv cov qhob noom xim kasfes zaum kawg, ua kom zoo.

Nyob ntawm lub khw, koj yuav pom lub taub hau-spinning xaiv cov mis nyuj thiab cov qhob noom xim kasfes tsaus nti (feem ntau ua nrog cov noob taum hauv ib qho), pralines, truffles, thiab "boucheés" (cov mis loj dua thiab tsaus nti. chocolate zoo meej rau lub teeb khoom qab zib, thiab flavored nrog qhiav, txiv kab ntxwv, caramel-vanilla, thiab lwm yam zoo siab filling).

Kev xaiv ntawmnutty, praline-laced rochers hauv mis nyuj thiab tsaus chocolate yog qee qhov zoo tshaj plaws uas peb tau saj. Lub khw tseem khaws ntau yam khoom qab zib, cov txiv hmab txiv ntoo candied, marzipan, thiab lwm yam khoom qab zib Fabkis txoj. Hauv luv? Nov yog ib qho chaw zoo tshaj plaws hauv nroog kom txaus siab rau koj cov hniav qab zib, thiab nrhiav ib yam dab tsi coj mus tsev hauv koj lub hnab.