Dec 18, 2007

Paris—Pierre Hermé (when decadent rhymes with succulent)

The front of his pastry shop looks like a jewelry store, the inside like a casket of very precious, highly talked about, edible jewels.
Here are a few of his macarons' flavor:
-white truffle & hazelnut
-Mogador passion fruit & milk chocolate
-Fleur de Sel caramel
-chocolate & foie gras (my vegetarian girlfriend won't get to try that one.)
-chocolate and caramel
-black truffle
-balsamic vinegar ("tradizionale di Modena" aged for 25 years)
-olive oil & vanilla (that's right)
-eglantine, fig & foie gras

These macarons are so pretty, such a treat to look at, the pearl effect of some of them remind me of my mama's powder blush. Flash back. It's no longer "les petites madeleines de Proust" but rather: les petits macarons d'Hermé.

No comments: