Description
In Bordelaise dialect, a canele is a dense, fluted cylinder of pudding edged with crisp beeswax. In Atwater Village, Canele can feel a lot like an ongoing dinner party that just happens to tolerate strangers at its tables, with oddly minimalist decor, menus illegibly scrawled onto chalkboards, and friendly but puzzled waitresses who aren't quite sure why you've stumbled into their domain. The chef/owner is Corina Weibel, a Nancy Silverton protegee who also cooked for a while at Lucques, and she works the farmers-market-driven urban rustic side of new Los Angeles cooking: the Provencal onion tart pissaladiere and an austere green salad with creme fraiche; rare roast lamb with Israeli couscous and beef bourguignon with noodles; steak with potatoes Anna; and an honest flan. This is cooking worthy of the good china.
