Sunday, July 8, 2012

Canele's Croissant by Chef Christophe Grilo

Our craving for the after lunch dessert brought us to Canele at Raffles City Shopping Centre. Everyone wanted desserts and was curious why I ordered their plain croissant. Chef Christophe Grilo was brought in by the Les Amis Group to Canele to revamp their breads and pastry. In order to etch a foot hold in the "croissant war"  with Eric Kayser, Paul and Gontran Cherrier, Grilo brought in Isigny AOP butter from the Normandy regions of France for his rendition of the croissant that gave it an intense rich buttery indulgence.This indulgence was disguised in the croissant's traditional looking appearance.Although I love the richness of the butter, I am biase towards the crisp of the croissant from Tiong Bahru Bakery. In Singapore, where would you get your favorite croissant?

4 comments:

ice said...

The article I showed you claimed they use Isigny AOP butter, but Canele won't stand a chance when TBB opens in Raffles City. Did you actually ask them about the butter?

Bern said...

Antoinette!

Slurp said...

Ice : Was told that it's Normandy butter from France. Very buttery ...

Bern : Oops! you mean croissant by Chef Pang? :)

Bern said...

Yup! Love it! The hubby and I takeaway from there quite a bit. We LOVE their buttery croissants!

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