Patisserie15 Ocoupdecoeur Troisilets Martinique

O' Coup d'Cœur, Patisserie - TearoomMeet Franck and Anaïs

Pause gourmande O’ Coup d’Cœur

When I’m out and about in the Village de la Poterie in Trois Ilets, I always stop off at the “O’ Coup d’Cœur” patisserie-teahouse.whether in the morning for a gourmet breakfast, lunch or afternoon tea accompanied by their sublime pastries…

Anaïs Apanon & Franck Onfroy

O' Coup d'Cœur pastry chefs

Since 2012, the address has evolved both in its sweet and savory offerings, and in its setting, which is ever more pleasant and comfortable! Today, I’m meeting Anaïs Apanon and Franck Onfroy, who are at the helm of this must-visit pastry shop in Martinique. First observation: the terrace on the outside deck is now covered, more spacious and very welcoming, with its garden of tropical plants. Inside, the windows are overflowing with cakes, sandwiches, quiches and other mouth-watering delicacies!

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What's for dinner at O' Coup d'Cœur?

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You can come to O’ Coup d’Cœur every day, and you’ll always find a different cake or sandwich, alongside the brand’s must-tries… I want to try everything when I’m in front of the window!

Sweet side

Baba au rhum vieux with seasonal cream, Pavlova with mango mascarpone, lollipop macaroons with praline or pistachio, strawberry or raspberry tartlets, crumbles, lemon meringue pie, chocolate Saint-Honoré, chocolate millefeuille, Chou Paris-Brest… It’s going to be hard to choose!

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Savoury side

Everything’s already in place for breakfast regulars and the lunchtime crowd. In the morning and for lunch on site or on the terraces, you’ll find a wide range of savoury options… Italian panini, salmon poppy or Martinique cod, seasonal lobster bagel (my favourite!), smoked fish burger, avocado-smoked bacon burger, tuna pan bagnat, Zakari and more.), smoked fish burger, avocado-smoked bacon burger, Pan bagnat with tuna, Zakari with tuna, marlin or king mackerel rillettes, Green square with avocado, cereal sandwich with smoked duck, Chicken heart curry or pork roast with raclette Pizza with chicken, ham, chorizo, salmon and goat cheese, Viennese bread with burrata pesto, Triangle with bacon, Italian ham and salmon and goat cheese, Pretzel with shrimp, Chicken and sweet potato quiche, Fresh salad…

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And also…

Fresh juices, country teas, coffees, artisanal ice creams, marshmallows, chocolates, fruit jellies, muffins, cookies, financiers… O’ Coup d’Cœur is definitely a gourmet’s paradise!

Opening hours

Meeting with Anaïs Apanon and Franck Onfroy

A crack team!

The O’ Coup d’Cœur patisserie-tea room was originally created by Franck, an artisan patissier-chocolatier-glacier. With over 40 years’ experience and adventures around the world behind him, Franck makes everything from A to Z, reinventing recipes on a daily basis that blend local influences with French pastry references. For the past 6 years, he has been associated with Anaïs, and the tandem has created a close-knit team around him. Anaïs greets me with a broad smile and leads me into the lab, where Franck and the rest of the team are hard at work.

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Hello Anaïs, can you tell us how your association came about?

– My background is unusual in that pastry-making wasn’t my initial training. I’d gone into psychology, but I’ve always been passionate about pastry. Knowing Franck’s reputation, which goes far beyond Trois Ilets, I went to meet him to ask him to take me on a training course to assess my level. It went so well that he hired me! I learned everything from him, and he trained me in the precise and demanding techniques of pastry-making. I passed my CAP and then we decided to join forces in this wonderful adventure!

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Martinique's benchmark patisserie

Hello Franck, can you tell me about your signature pastries?

– You know the Fraisier pistache, my best-seller, exclusive to the house and to Martinique! I make all the must-have French pastries: éclair, Paris-Brest, Saint-Honoré, millefeuille, fruit tarts, mousses, as well as all viennoiserie… I’m a specialist in choux pastries, cream puffs, crispy praline puffs, croquembouches – I know all about choux pastry!

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My forte is revisiting them with my own personal touch, drawing inspiration from the natural world around me, from local fruits, spices and vegetables!… Mangoes, pineapples, bananas, apricots, maracujas, avocados, giraumons and chillies are all used in crumbles, tarts and entremets, creating original, fragrant combinations.

“Right now, for example, it’s the height of mango season– an exceptional year! With mangoes from our gardens, we make Tarte des îles, Pavlova à la mangue, Mousse à la mangue… Our customers love it! I use giraumon all year round, and you’ll find it today in the Raspberry Rossini. Of course, the whole savoury side of the business makes extensive use of local Martinique vegetables!

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The inventiveness of Franck and Anaïs and the involvement of a motivated team of young people are the guarantee of a constantly renewed offer.

A partner for special occasions and calendar events:

Every holiday in the calendar has its own speciality(galette des rois, bûche de Noël, Pâques, etc.). I had the opportunity to taste Franck’s creation for Mother’s Day 2023: a magnificent rose-shaped cake, delicious with its white chocolate crunch, violet sponge cake and rose mousse… And for events, O’ Coup d’Cœur prepares your large cake to order (48 hours) and offers a sweet and savoury catering service for all types of reception, to be defined with the team. On weekends: brioches, kouglof and Gwen’s traditional Martinique bread-butter-chocolate!

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I left delighted to have discovered what goes on behind the scenes, the lab with a super-motivated team who work seriously and in good spirits… A great story that’s still unfolding!

I enjoyed my lobster bagel, a sure bet, and my raspberry tartlet, my favorite! Thanks to the whole O’ Coup d’Cœur team!

I love passing on my know-how and my passion for beauty and good taste!

Franck’s philosophy

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