Not so much a restaurant as a coffee-and-sugar fuelled experience
Luxury coffee, patisserie and café brand Coco Safar has relocated to the Artem Centre on sea Point Main road, a neighbourhood rejuvenation of the Adelphi Centre.
The galleria-style shopping centre, now with luxury marble and refined Italian finishes, provides a fittingly luxurious backdrop for Coco Safar’s haute cuisine offering. Coco Safar boasts dishes that are fresh, delicious and made from scratch daily.
On the sweeter side of this retro-chic, French-reminiscent setting you’ll find chocolates, house gelato and post-dinner treats that move away from just delivering a pop of sugar towards creating a combination of unusual and beautifully balanced flavours on a dessert plate.
The viennoiserie of Coco Safar’s patisserie can be described as classically French where the crisp, buttery croissants own the scene. Top off the experience with a world-class espresso from their custom-made Kees van der Westen spirit Idcompresso or browse the coffee and tea selection in their capsule emporium for your enjoyment at home.
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We will unveil next week our new summer 2019 pâtisserie collection! If you haven’t had a chance to try our current range of mouthwatering pâtisserie, you’re running out of time! . . . . . . HauteCouture #experiential #Upscale #sweet #artisanal #handcrafted #dessert #patisserie #chocolate #treats #foodie #foodshare #chefstalk #chefsroll #chefsofinstagram #gastroart #gourmetartistry #beautifulcuisines #truecooks #pastry #pastrychef #instapic #instafood #dessert #nomnom #professionalchefs #patisserie #pastryelite #picoftheday
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The local chocolatier producing bite-sized works of art
Nestled in the heart of sea Point, My Sugar is a chocolate-meets- coffee shop where you’ll find a seemingly endless array of handcrafted, multicoloured chocolate treats.
Created with the aim of exploring chocolate’s immense possibilities, this sweet spot offers everything from vegan treats like the ‘Berry Baby’ (tart raspberry and dark chocolate in a dark chocolate shell) to classic choices like the ‘robot’ (soft milk chocolate ganache in milk chocolate).
Together with her partner, chef Asher Isaacs, chocolatier and owner Kaylah Greenberg emphasises the importance of being an owner-run shop, where they encourage customers to ask questions and witness them creating their individually hand-painted masterpieces. Pair your choice of chocolates with My Sugar’s own house coffee blend or — depending on your level of ‘chocolate-lover’ — one of their decadent hot chocolates.
One thing is for sure, a visit to My Sugar promises to be a feast for both the eyes and the sweet tooth.
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In the November issue we introduce you to the sweet squad. Get your copy now and meet the new guard of confectioners who serve a sugar rush with precision and effortless panache. 📷 Micky Hoyle #houseandgarden #cocorsafar #mysugar #cedricgrolet
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The world’s best pastry chef on simplicity, memory and celebrity
‘I still don’t believe it. growing up, my objective was to make the best pastries, not become a celebrity,’ says French pastry chef Cédric Grolet, but as the recently named The World’s Best Pastry Chef 2018 (not to mention having over a million Instagram followers), celebrity has found Cédric either way. sporting a full-sleeve tattoo – amongst others – and a disarmingly charming smile, the young chef (he’s only 33) is not your cookie-cutter patissier.
‘When I became head pastry chef at Le Meurice (the famed French hotel where he recently opened a standalone, La Pâtisserie du Meurice par Cédric Grolet) I wanted to change everything, break it down and reconstruct it,’ he explains. ‘under Alain Ducasse (the Michelin-star chef whose restaurant is at Le Meurice), I learnt how to return to simplicity, both in aesthetics and in taste.’
It is the elegance and, perhaps, familiarity of his fruit-pastry creations that make them at once totally understandable and yet completely awesome.
‘Like a beautiful bunch of flowers that are physically short lived but fondly remembered, I want my pastries to provoke emotions that people keep with them longer than a picture lasts’.