Oh, ... les macarons

Le macaron is a traditional French pastry from Nancy dating back to the 18th century. In the early 1930 the tearoom and pastry-shop Ladurée in Paris started selling the new creation. These small, round cakes, crisp on the outside are smooth and soft in the middle. Two of them combined like a sandwich with in the middle a flavored cream, makes a macaron .They are benefiting from a very strong revival in popularity as pastries but also as some kind of trendy icons and are featured on many fashion items such as t-shirts but most notably made into macaron-shaped pendants, earrings or rings that are all the rage in some French and Japanese cities among girls and women alike.

So the great Classic started in the rue Royale, 16 as a ‘‘salon de thé’’ which had a definite advantage over the cafés of the pooch, they permitted ladies to gather in freedom. If you want to get in around noon to have a tasty bite at the small tables, you have to qeue with the classy tea room's habitués and personalites from the world over.The latest Ladurée tea-room is located in the heart of the Saint-Germain-des-Prés district, rue Bonaparte 21 and offers yet further opportunities to sample this sweet delights in elegant and traditional surroundings.
Brightly-colored macarons by Ladurée were heavily featured in Sofia Coppola's 2006 film Marie Antoinette.

Rue Bonaparte is a long street with many nice shops, so continue until you're almost at the end, place St. Sulpice. At number 72 on your right hand side, in weekends you'll see a long qeue. Those people are standing in line to buy maybe a desert, maybe a pastry, maybe a chocolat, maybe...macarons of the patissier Pierre Hermé. Some say that Pierre Hermé re-invented the macaron. They call him "Picasso of pastry” (Vogue Magazine), “Pastry Provocateur” (Food & Wine) “Pâtissier d’avant-garde et magicien des saveurs” (Paris Match) “Kitchen Emperor” (New York Times) “The King of modern pâtisserie” (The Guardian). I was very pleased with the green macaron with vanila and olives ( yes ,little bits of bitter olives), my husband loved the one with caramel au sel de Guérande or the passionfruitflavoured chocolatefilling. But the unbeatable one was a pink macaron with a light touch of rosepetals.


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