Updated: Nov 14
When I was pregnant (which happened three times in my life!), I cooked a lot and especially pastries.
For my first pregnancy, I wanted to create a food truck and go sell pancakes in Australia. At 8 months pregnant, I went to Brittany to take a course to learn how to make pancakes.
During my second pregnancy, I wanted to pass my pastry diploma. I remember once when I made a “fraisier”. The pastry cream flowed into the dish… There were only two sheets of sponge cake left to eat. Fortunately my loved ones are benevolent.
Finally for my third pregnancy, I became more reasonable, and I chose to follow pastry workshops. Without being an expert, I like to eat and take great pleasure in sharing the best gourmet addresses in Aix-en-Provence.
I share with you today THE 4 essentials of Aix-en-Provence.
I. Madeleines of Christophe
1.The recipe and a little history
The madeleine is a cake made with eggs, sugar, flour and lots of butter. It usually has a shell shape. It can also be round.
In 1755, the madeleine was created in the castle of Commercy. King Stanislas of Poland received Voltaire and Madame de Châtelet that day. So he asked his cook to make him a unique cake. The latter, named Madeline Paulmier, made shell-shaped cakes: a recipe she got from her grandmother.
2.What is Proust's Madeleine
It is an expression to talk about something that takes a person back to their childhood. In his book, “A la recherche du temps perdu”, Marcel Proust writes that it is the smell of madeleines that has this effect on him.
3.Who is Christophe Monterin
“Christophe” is actually called Christophe Monterin. He created his business in 2006. Unable to afford a shop in Aix-en-Provence, he had the idea of starting on the Aix-en-Provence market. He chose the madeleine because it is a simple and affordable cake. Becoming known for his madeleines, he very quickly found himself robbed. He then decides to open a shop. The madeleines are made at the back of the shop. It is therefore sometimes possible to taste them hot if you arrive at the right time.
Traditionally a specialty of Lorraine, Christophe's Madeleines are the reference for Aixois but also tourists. It is not uncommon to queue for supplies. You can taste the madeleines there. They are also available in orange, chocolate, lemon, etc.
ADRESSE DES MADELEINES DE CHRISTOPHE
CHRISTOPHE'S MADELEINES ADDRESS
4 rue Gaston Saporta
II. The calisson of Bechard
1.What is a calisson?
Calisson is a confectionery made from candied fruit and ground almonds.
2.A little history
In two words, what is the Calisson? Legend explains that King René married Jeanne de Laval in the 15th century. At the end of the meal, the confectioner presents a treat to the queen who never smiles. Tasting this treat, she sketches a smile. Since the 15th century, the tradition continues. There is also the Calisson museum which traces the evolution of its manufacture.
3.Who is Bechard?
Maison Béchard has been a veritable institution since 1870. It is Margaux (fifth generation of the family) who runs it today. Maison Béchard is an emblematic pastry-confectionery in the city of Aix-en-Provence. It is renowned for the refinement and quality of its pastries and confectionery.
ADRESSE OF BECHARD
ADDRESS OF BECHARD
12 Cours Mirabeau
1.A little history
Weibel is a reference in Aix-en-Provence. It does not have one specialty but several. This pastry shop & tea room is famous for these specialties from the South of France: tropézienne tart, pine nut tart, calissons, etc. In 1954, Georges Weibel created the Maison Weibel, which at the time was called “Au péché Mignon”. It was his son, Nicolas, who took over in 1987. In 2016, Weibel had a facelift and established its reputation. It is the sons of Nicolas who succeed one another at the head of this kingdom of pastry.
2.One of his signatures cakes
I'm going to tell you about the cake called the Aixois made of calisson mousse, an insert (it's a thin horizontal layer) of vine peach and roasted apricots surrounded by crispy macaroons.
ADRESSE DE WEIBEL
ADDRESS OF WEIBEL
2 rue Chabrier
IV.The trianon of Segond
1.Who is Segond?
Meilleur Ouvrier de France since 1991, Philippe Segond is committed to artistically presenting sweet creations. Son of a renowned family of restaurateurs and a family of pastry chefs, his destiny was all mapped out. He is one of the most awarded men in his field.
2.His signature cake
Segond's signature cake is the Trianon. It is a chocolate cake made with an airy chocolate mousse and a crispy praline biscuit. Attention chocolate lovers! It is this delicacy that has made its reputation.
ADRESSE OF SEGOND
ADDRESS OF SEGOND
2 rue Chabrier
If you come to my place for an immersion stay in Provence, I will make you discover the different aspects of Provence: the landscapes and the scents, but also the culture, the gastronomy... while helping you to improve your French. See you soon in Provence!
Virginie In Provence