Douceur de France: Marietta

posted on April 10, 2006 at 4:14 pm

My friend and I headed over here after Grape Leaf Grill for some pastries and coffee. I was excited at the prospect of a an authentic french patisserie in Atlanta. I greedily ordered a slice of their sour cream pound cake, a crossiant, 2 caneles and a coconut macaroon filled with chocolate truffles. Here is the breakdown:
-Pound cake: Boring..nothing French about it..they have some with other flavors but it tasted like something I could make at home.
-Crossiant: There was not enough butter added to the dough so it was too chewy and not as flaky as it could have been…I still ate the whole thing because I am a pig
-The caneles: The biggest let down…there was no crunchy shell which IMO make caneles great…I found out why…they keep them in the freezer and defrost them..yuck.
-The coconut macaroon: Rich, stale coconut though and the chocolate they used did not fit somehow. My friend liked it though.
We did not eat lunch there so I cannot comment on their offerings but that creme brulee french toast at breakfast looked good.
Address: 367 Glover St Se
Phone number: (770) 425-5050
Website: Douceur de France
Cuisine: Bakeries, French

Douceur De France on Urbanspoon

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  • Re: Douceur de France: Marietta
    posted by: Hilla · April 11, 2006  10:23 AM

    Wow — I refuse to believe it was that dissapointing! After stuffing my face with caneles from Payard – NYC, I looked everywhere for a French pastry shop here in ATL. I even wrote to the owners of Douceur to see if they made my beloved caneles…and promised me they would make them soon (I wrote in Dec.). I’m so sad to hear that they weren’t wonderful! I agree with you about the crunchy shell — it makes all the difference. What’s funny is that they advertise that they use metal molds, not non-stick plastic ones….

  • Re: Douceur de France: Marietta
    posted by: The Blissful Glutton · April 11, 2006  4:20 PM

    I am sad to say the caneles were not good. 🙁

    Someone in Atlanta HAS to make them.

    I had a version at Alain Ducasse in NYC that blew my socks off.

    Someone said Alon’s might have them.

    I will investigate further.

  • Re: Douceur de France: Marietta
    posted by: Eric L · April 17, 2006  4:41 AM

    I was kind of reluctant to post a comment on this review, because in fact, it’s not really a review or even a critic … I mean if you want to give your opinion about a pastry, then at least, try the pastries, if you know the difference between pastries and viennoiseries, but you are a chef so you know that, right?

    The croissants, they are perfect for me, and also for a huge majority of french people in Atlanta. Letś say that your taste is (very) different from french taste (message to Douceur De France: please keep you croissant the way they are, they are perfect like that).

    The Canelé: I hate to say that but I somewhat agree with you on that. But let me give more details: when they started to do the Canelés, couple of months ago, they were perfect. And then, since maybe 3 or 4 weeks, there is a pb with the recipe or with one of the ingredient, and they are not the same anymore. But as a chef, you know what that means: that means that it’s hand made from A to Z, which is the most important for me. Somtimes I am disapointed, sometime I am amazed (like the time when I tried for the first time one of their warm Tatin pie).
    And a message for Hilla: Yes, they use the coper mold to do the caneles, and nothing else. I know that because I have carried 16 of these molds in my suitcase last November from France for them. And if you really like the canelés, stop by their shop and chat with them.

    The pound cake … well, that’s not french, so it’s kind of reassuring that you don’t find anything french about it. Good job Chef!

    The coconut macaroon: ok, you don’t like it, but your friend liked it. In my opinion, this coconut and chocolate truffle fit well together, but I understand that some people may not like it.

    Overall, it’s good to note that all others Douceur de France’s critics or reviews around the web are much more positive, so I tend to think that maybe you just don’t like pastries, or maybe just another kind of pastries.
    I would be curious to try your food, the one you make as a chef. Where do you work, where is your restaurant?

  • Re: Douceur de France: Marietta
    posted by: The Blissful Glutton · April 17, 2006  4:52 AM

    Thanks for your comment. Food is very subjective and we all taste in different ways. I can see that you enjoy the shop (do you work there?) and you should continue going there if that is the case. It just did not cut it for me.

    My point of view is based on a comparison from the pastries I used to eat when I lived in Paris. They just did not compare to the truly well-prepared pastries I had in my time there (or all my trips there and other cities with truly great French patisserie).

    To answer your question about what makes me a chef. I graduated from Cordon Bleu and was a working chef in San Francisco for quite some time. I have since retired my apron (only in theory of course) in hopes of having a family and a life where I can actually sleep in 🙂 I hope that answers your question.

    Thanks for reading.

  • Re: Douceur de France: Marietta
    posted by: Eric L · April 17, 2006  5:41 AM

    Tastes are subjectives, I agree with you.

    I disagree with you when you say that these pastries do not compare with the ones in Paris.

    Do you know that a lot of french people on holidays in Atlanta find these pastries as good or sometimes much better than the ones in France?

    Do you know that the chef at Douceur de France has been working for years in one the the highest ranked hotel in Paris?

    No, I don’t work over there, I am just a regular customer, and really, you should try their well-prepared pastries, like tiramissu, chocolate-lover, Napoleon, …

  • Re: Douceur de France: Marietta
    posted by: The Blissful Glutton · April 17, 2006  6:11 AM

    Thanks Eric. I will go back and try some more stuff. Like I said in my post, I would like to try their french toast…their beef stew also looked promising. i live quite far away but will get back soon.

  • Re: Douceur de France: Marietta
    posted by: GiddyRobinMama · March 14, 2007  6:53 PM

    I ate there today. It was rockin! I have only been to Paris once, and my only professional cooking class was home ec in the 9th grade at Bishop Kenney. So I can’t join in discussion. However, for lunch my croque monseiur was AMAZING. Crusty croissant and thinly sliced ham. My only beef (or jambon) was that my bechamel wasn’t totally hot. However I was grateful because my young son was at the table with me. This is a great little place and is kid friendly. I got a little pastry when I was done, it was called the Chocolate lover. It was chocolate mousse with a rich choclate syrup on top. And a little chocolate piece and I think ( I could be wrong) a homemade marshmallow. Totally delicious! The sweet tea wasn’t too sweet. Highly recommend this place. Especially convenenent if you are getting your tires at Weaver Tire around the corner!

  • Re: Douceur de France: Marietta
    posted by: Paris Hotels · November 14, 2009  3:22 PM

    With all do respect to Atlanta, there's no macaroons like the macaroons of Paris 🙂 maybe they can overcome with the Croissants, but not with the macaroons. it still get me some sweet (!!) memories from my vacation in Paris few years ago 🙂 try it out!

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