Bien sur, the chocolates in Brussels were divine. But so were the cakes—at least the ones I had from Saint-Aulaye.
The very charming owner of this French patisserie in Ixelles, Jean-Louis Barré, was proud of his offerings. Not only the chocolates created in-house by Belgian Chocolate Master Ryan Stevenson, but the traditional tarts and gateaux as well.
With good reason.
He boasted that the bakery uses more butter in their croissants than any other bakery in Brussels. As I was there in the afternoon, I didn’t sample any veinnoiserie. But I took home (and shamelessly annihilated) a few cakes, including…
The Mikado: Chocolate mousse with roasted pecan nuts, on a thick chocolate brownie layer with Guérande rock salt.
And The Vegas: Dark chocolate mousse with caramel cream and roasted hazelnut biscuit.
I think the case for visiting Brussels is pretty clear, n'est-ce pas??