Hélène

The cannelé is one of the safe bets of Bordeaux cuisine. When it is made by a vigneronne, it has an extra little je ne sais quoi; indefinable but precious. Is it the surrounds, a château in the Graves, that enhances the experience of eating a cannelé, or is it the Graves wine, tasted in the château, that improves this experience? Whichever way we regard the problem, Hélène’s cannelés still have, from any angle, a caramel-crisp outside, a creamy inside, and the Graves all around.