The French-trained pastry chef Arthur Carré is the creative mind behind the desserts and treats across Anyday’s stable of restaurants including The French Exit, Golden Avenue and Agnes. His CV includes time spent leading pastry teams in luxury hotels like Sydney’s Capella.
When he’s not in the kitchen, these are the Brisbane venues he’s frequenting and the dishes he’s ordering.
Your favourite dish at an Anyday venue
“The hazelnut profiteroles at The French Exit. I couldn’t decide whether to create something closer to a classic profiterole or a Paris-Brest, and my partner, Taylor, had the idea of combining both into one dish. The result came together so well.”
Best thing you’ve eaten in Brisbane this year (so far)
“The Silent Garden cake from Mountain River Patisserie. It was amazing. I thought the flavours might be too different at first, but the combination was just incredible. Everything worked so beautifully together. It had genmaicha almond cake, yuzu cream, black sesame chiffon, black sesame cream, genmaicha cream, matcha biscuits, and black sesame biscuits.”
A local gem you think deserves more hype
“Biang Biang Fresh Noodle. It’s such a comforting meal, the flavours are great, and the people are lovely. I always enjoy being there.”
Go-to burger in Brisbane
“KCS Chicken in East Brisbane has the best chicken burger.”
Brisbane’s best bread
“I really like the bread at Le Caprice in Bulimba.”
A bucket-list restaurant (anywhere in the world)
“I would love to go to El Celler de Can Roca in Spain. I love the story behind it: a family restaurant run by three brothers, with three Michelin stars. It feels like such a special place.”