Walking through the door of Carbillet is sensory overload. Rows of perfectly aligned little cakes and big cakes, chocolate jewels, and airy confections all lead up to a few tables in the back of the showroom where you can enjoy sweet treats in situ. The homemade ice cream is divine.
This new entrant to the Dijonnaise dessert scene hit the ground running. In a privileged location next to the good-luck Dijon owl La Chouette, this address specialises in haute-couture ice cream — try their Hungarian-inspired kurtoskalacs in lieu of a cone. The head of the ‘lab’ is a graduate of the Ferrandi French school of gastronomy. Need we say more?
You can safely order anything in the shop but the creations that have earned Pierre Hubert a place in the sweet podium of winners in Dijon are the light-as-air macarons which are not overly sugary. Also impressive are their very individual choux, a cousin of the profiterole, filled with a burst of creamy goodness in a multitude of flavours: traditional and adventurous. There are marriages like cassis and violet, vanilla and olive oil, or cherry and ginger.
Now for something local. A visit to the Maison Millière is worth it just for its amazing medieval history cachet. This place is so authentic and well-preserved that it looks like it was made for being photographed. Adding to the charm of the half-timbered building and its location across from the ‘magic owl’, the symbol of Dijon, this tearoom serves delicious desserts like their tempting tarte aux fraises. There’s also a brasserie on the same premises. It also offers something wonderful that’s been a local favourite for centuries; their spice bread with honey and candied orange is a local legend.
At the age of 10, little Franck made a decision: ‘I will be a pâttisier’. Thanks to that flash of inspiration, today Dijon can enjoy a veritable temple of decadence. From gâteaux to ganache, every single creation is evidence of his talent. These include the Marbella, which marries tart little cassis berries with pistachio and the Addict, which pairs a vanilla Bavaroise with star anise. Oh! And the chocolate selection and gourmet ice-cream are unbelievable.
