. "0"^^ . "2012-12-04T00:00:00"^^ . . "2"^^ . "2"^^ . "As you approach the gaudily decorated front door you realize that this is not a sophisticated French patisserie. It's the sort of design you'd expect if a cartoon rodeo clown mated with Chef Linguine from Disney's Ratatouille. \n\nUpon entering you realize that this is not going to be an immersive French culinary experience. The place is tiny and mostly empty. There are odd plexiglass cubes on the wall displaying the baked items available. There is not a lot of variety and the display is sparse and not very enticing. On one visit the main display cabinets were empty as the cooling system was not working. On the second visit the display in the large cooled cabinet was a hodge podge of loafs (I just don't think banana loaf belongs a French patisserie). \n\nThe macarons are displayed behind the tinted glass of what looks like a wine fridge. As a result the best, and most French, items they offer are hard to see and the glorious colours are obscured. On my first visit the front of house sales assistant referred to these delicacies as 'macaroons'. This put me off a little as if you are going to open a 'patisserie' you should at least get the French pronunciation correct.\n\nOn my second visit the front of house assistant was absent and didn't appear for a good 5 minutes after I walked in. If she is needed in the back then they need to get a bell out front. I'm pretty sure I won't bother with a third visit. Macarons are the only draw and at the price they charge for two to three bites the value just isn't there. There's always a dozen minis available at Crave for at least $8 less.\n\nOn top of all this disappointment the prices are sky high. They are above the likes of Yann Blanchard Haute Patisserie and Manuel Latruwe. If you're going to charge more than the two best French patisseries in town then you had better be damn sure your service, product, and ambience are top notch. I would say that the products I've tasted are fine (not outstanding), but Ohh La La falls down on the service and ambience. \n\nMy suggestion is to drive a couple of blocks to Aspen and visit Ladybug Cafe if you want French baking with some 'atmosphere'. Or better yet, if you want a truly fabulous patisserie experience go to Manuel Latruwe."^^ . . "1"^^ .