[media-credit name="Sarah Tse" align="alignright" width="199"][/media-credit]
As I stepped into Café l’Aube, the melancholy notes of some French love song ushered me into the relaxed, charming–in–a–lazy–way atmosphere of a stereotypical French cafe. The high, paneled ceiling, simple nature–themed decor and wall of floor–to–ceiling people–watching windows lent a vibe reminiscent of the trendy modern cafes one would find in Paris or Quebec City. Though the atmosphere is decidedly European, the well–preserved but cracked stained glass windows and the colorful mural across the street remind patrons they are still in the heart of historic Philadelphia. On the wall opposite the windows is Café l’Aube’s giant menu, offering dozens of varieties of savory and sweet crepes, French–style sandwiches and coffee. I ordered a café au lait ($2.50), the Parma sandwich ($9.25) and the Madagascar crepe sucrée ($7.95). Though its milk was well frothed and sweetened just right, the real star of my café au lait was its rich flavor profile. I had heard great things about the artful blends created by master roaster and Café l’Aube owner Jean–Luc Fanny, and to my delight his coffee did not disappoint. My café au lait had a smooth blend of earthy and nutty tones, with a slight smokiness softened by the added milk. The Parma sandwich was a classic baguette spread with fig preserves and filled with a hearty helping of creamy goat cheese and slices of sauccison sec salami. The pairing of the mild, tangy goat cheese with the sweet, almost flowery fig preserves was a match made in the heaven–like gardens of the Mediterranean. The buttery texture of the Affinois–style goat cheese also worked well with the baguette’s crispy crust. But while the salami’s savory meatiness complimented the goat cheese and figs, its chewiness distracted from the otherwise great combination of textures, to the point where I was pulling out slices and eating them separately. On the recommendation of the helpful barista, I tried the Madagascar crepe sucrée, a dessert crepe filled with vanilla, cinnamon, maple syrup and Grand Marnier. Though I say "filled," it would be more accurate to describe the crepe as soaked in maple syrup and Grand Marnier and topped with vanilla and cinnamon. It tasted like a crepe should, avoiding the extremes of pancake and “sweet tortilla.” Unfortunately, the crepe as a whole tasted only of cinnamon, which drowned out any contributions from the vanilla, Grand Marnier and even the maple syrup. Although my crepe was disappointing, the coffee at Café l’Aube is reason enough to return. Great coffee, authentic sandwiches and a relaxed, unhurried atmosphere make Café l’Aube the perfect study spot away from campus. Did I mention they have Wi–Fi?
