Intricate layers of soft bread dough formed in a roll, puffed up with butter and sugar, and baked to golden brown perfection. Just how do you top a classic?
Leave it to Cyrille Soenen and Brasserie Cicou to once more elevate and transform their signature Kouign Amann to yet another level of creative culinary expression...
Cyrille Soenen is regarded as the man responsible for introducing the rustic and traditional crusty cake from Brittany to the metro, made with its distinct layers of bread dough with butter and sugar. Serving the original recipe, and later sweet and savory variations, you can always find a fresh batch of Kouign Amann at Brasserie Cicou.
A fresh batch of sweet Kouign Amann is ready to serve, prepared in a wide range of creative and indulgent variants including Chocolate, Caramel, Lemon, Coffee, Choc-Nut, PB Jelly, Ensaymada, and Cheesecake (for more on Brasserie Cicou's signature line of Kouign Amann, and their newest kiosk, KA by Cicou, check out my previous post here at http://dude4food.blogspot.com/2014/11/brasserie-cicou-opens-ka-by-cicou-at-sm.html). Then, there are the savory variants,including Sundried Tomato & Basil, Leeks & Goat Cheese, Chorizo, and Bacon. But Cyrille Soenen goes even further with his latest and most indulgent savory Kouign Amann yet...
Cyrille Soenen's uses the classic Kouign Amann as the base for the dish, transforming and reinventing it by topping the sweet crusty Breton cake with Foie Gras and Pork Head Pate with corn, mushrooms and raisins. The elegant dish combines a playful blend of unique flavors and textures, with layers of sweetness punctuated by the robust richness of the foie gras and pork head pate balanced by the nutty mushrooms, sweet corn and raisins. The Kouign Amann's crisp outer layers contrasts with the buttery, melt-in-your-mouth foie gras and the soft pork head pate with its bold garlicky notes. Each bite releases a medley of rich and rustic flavors, with nothing held back. Just pure and real flavors, this is the most indulgent Kouign Amann yet.
Cyrille Soenen then surprised one of the guests with his take on the classic Carbonara made without cream, enriched only with egg and parmesan topped with crisp bacon. Rustic, traditional and bursting with rich flavors, it's an off-the-menu dish that clearly demonstrates Brasserie Cicou's flexibility.
The feast began with Brasserie Cicou's famed Kouign Amann, and it makes perfect sense to cap your dining experience with another indulgent Kouign Amann dessert creation, the Chocolate Kouign Amann topped with chocolate ice cream...
...or the Original Kouign Amann topped with Salted Caramel ice cream. Each delicate layer of soft bread dough, generously coated with butter and sugar, delivers both crisp and soft, chewy textures that just makes you go for another bite. And another.
You can also go for one of the sweet Kouign Amann variants baked fresh daily at Brasserie Cicou.
Pair it with Brasserie Cicou's curated wines from their extensive wine list, maybe a sweet sparkling wine, or a creamy Latte to complete the experience. Sweet or savory, have your Kouign Amann any way you want it. And now you know why perfect endings happen everyday at Brasserie Cicou.
And there's more. Check out an epic year-ender lunch at Brasserie Cicou here at http://dude4food.blogspot.com/2015/01/an-epic-year-ender-lunch-at-brasserie.html.
Brasserie Cicou is located at 57 Annapolis Street, Greenhills, San Juan or call 661-9200 or 0917-885-8841 for inquiries and reservations.
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