| rev:text
| - NB: this is a duplicate review as the address changed on yelp.
Kouign-Amann is a Bretton cake from the Douarnenez region of France. The consistency of this cake should be similar to that of puff pastry, with layers of butter and sugar folded in... but this is made from bread dough! Now you see the appeal and the appreciation of a good Kouign-Amann.
Au Kouign-Amann is located on Mont Royal. It's a tiny shop with Bay window seating. All items are made from scratch and you can see them working in the back.
The menu consists of breads, Pastries, Quiche, Soups, creative Croques (sandwiches), and traditional Café drinks.
I had the quiche, the ham and cheese Croissant, a regular Croissant, raspberry Danish, and of course the Kouign-Amann, and a hot chocolate to wash it all down.
Quiche Lorainne. Their version was made with ham. The crust was not lardy nor thick. A simple filling without bacon or vegetables, the custard was nothing special. The dish was served cold. 3,0 stars.
The ham and cheese Croissant. Also served cold, the Croissant was crispy on the outside and light and airy on the inside, exactly how a Croissant should be. There was no chewiness to the inner dough which is exactly how I like it. The ham was sandwiched in between and provided a balance of salt, not overpowering the Croissant. It was topped with melted cheese, Gruyere I believe, and complemented it perfectly. 4,5 stars.
My perfect Croissant isn't about the butter. It's about the texture, the appearance, and the crumbs! A good Croissant will taste delicious, a great Croissant will leave you wanting more. The outside should be crispy and a nice golden brown with white near the folds. The inside should be light, soft, and airy on the inside without being chewy. Most of all, it should hold together and produce very few crumbs.
The Croissant here was pretty close to this, faltering slightly in producing more crumbs than I like. Still, a very good Croissant. 4,0 stars.
Raspberry Danish. The perfect pastry for Danishes will have 27 layers with butter folded on between each. But seriously, who would count? More dense than a Croissant despite the same dough, the Danish was well cooked. The raspberry providing nice contrast both with acidity and tartness. 4,0 stars.
Kouign-Amann. A cross between a Croissant and puff pastry, this one was shaped a little differently and the sweet topping was glazed like a sheet of ice. I was a bit disappointed in this one since the place was named for it. The inside revealed layers, but came up short IMO. 2 stars.
The hot chocolate. Bad decision. That pretty much sums it up... 1 star.
I really was here for the Croissant and the Kouign-Amann. While they did well on one, they faltered a bit on the other. 3,5 stars rounded up to 4.
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)