Le Merveilleux, my favourite cake, more often made in the North, is nonetheless a classic of my childhood on the Côte d’Azur.
Even though the recipe seems simple, a meringue topped with a chocolate cream, half mousse and half ganache, and sprinkled with chocolate shavings, requires real skill to achieve a delicious and incomparable taste.
When I tasted, by chance for the first time, the merveilleux of Benjamin Marquis, it was a pure moment of pleasure.
Le Pâtissier :
Benjamin Marquis, originally from Picardy, grew up in a small village where he used to enjoy a pastry from the local bakery every day. That is where his desire to create cakes was born.
Having been trained by a Chef from Fauchon, his pastries remain traditional, though reinvented.
What makes the difference: he is a true artisan, meaning he makes everything himself: the pastry cream, the different doughs, the fillings and the glazes. Benjamin uses basic ingredients to create his cakes. He also works with seasonal produce, trying to rediscover the flavours of his childhood.
Le Merveilleux au chocolat :
A light mousse with a very homemade chocolate taste, a melting meringue and chocolate shavings that fizz on the palate. A true delight.
Le Merveilleux chocolat blanc et spéculos :
A charming and, above all, delicious variation on the classic Merveilleux: a white chocolate and speculoos mousse, a melting meringue here too, and white chocolate shavings: truly surprising and delicious!
Benjamin also offers a wide variety of cakes, with classics such as the chocolate éclair for example, as well as very good tarts.
To enjoy them, on site or to take away, two addresses:
- Le Saint Antoine, 6 Place Bernard Cornut Gentille, Cannes. Tel: +33 493 99 34 51.
- Boulangerie de la Californie, 96 Avenue Maréchal Juin, Cannes. Tel: 09 67 33 34 12.
« Dans les souvenirs d’enfance de chaque bon cuisinier se trouve une grande cuisine, une cuisinière en marche, un gâteau qui cuit et une maman » Barbara Costikyan
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