Will Guimauves become hot?

Will there be a Guimauve craze outside of France, just like there is a macaron craze? What do you think?

Will the Guimauve be just as hot as the macaron?

Will the Guimauve be just as hot as the macaron?

I love Guimauve, the colours, the texture, the way they melt in your mouth! Recently, when visiting Meert in Brussels, they had lots of flavoured Guimauves (apart from their speciality les Gaufres).

Guimauve Meert

Guimauve Meert

They are traditional  sweets, very similar to marshmallows, but in my humble opinion a lot more delicate and varied!

Le bonbon au palais guimauve

Le bonbon au palais guimauve

At fairs they are produced on site and wound around a wooden stick to eat as you would a lollypop (messier though).

Arbre Guimauve

Arbre Guimauve

 

 

 

 

 

 

 

 

 

Schermafbeelding 2014-04-24 om 23.09.30

Schermafbeelding 2014-04-24 om 23.10.04

 

 

 

 

 

 

 

 

I wonder if this French delicacy will, at some point, also take other countries by storm, just like the macarons did!

Guimauves

Guimauves

I think I will need to have a go at making them myself! I found some recipes!

Patrick Agnellet Macarons in La Clusaz

La Clusaz has a new chocolatier/patissier! The name is Patrick Agnellet from La Clusaz itself I have been told. Patrick already has a large shop in Annecy Le Vieux, but recently also opened shop in home town La Clusaz.

This means competition for chocolatier Morand, who inspired me, all those years ago, to start making macarons myself. Competition is never a bad thing. So I decided to try Patrick. The boutique is so different from the more traditional classic shop of Morand.  It is beautiful, modern, with a clean and bright interiors and the products are colorful and look delicious.

patrick Agnellet

The macarons and some of the other tarts and sable´s  tasted really good. It was my first Coca (Cola) macaron experience ever. Nice! The surface of the macarons was really smooth, I don’t think I have seen or tasted smoother macarons (tell me, how do you do it?).

Patrcick Agnellet

Quelle domage that ze customer experience is…. to say the least… mal! Which is rather unusual (and unwanted) for a member of Relais Desserts! Not a smile, pas de sourire, no explanation about the products, not even trying to be commercial! Amazing.

 

Relais Dessert Member Patrick Agnellet

Relais Dessert Member Patrick Agnellet

One can be a member of the right associations, spend a fortune on the real estate, the logo, the interior design and even your products can be outstanding, still you want people to buy and enjoy your concoctions don’t you? Patrick are you aware? please, step in and do something about it! Get enthusiastic staff, teach them about your products but also teach them to sell and give good customer service, or else Morand will benefit even more of your arrival!

Patrick Agnellet is also contactable via Facebook, however, unfortunately not much is happening there, the first and last post was from July 2013.

FB Patrick Agnellet

FB Patrick Agnellet

 

 

 

 

 

 

 

 

Christophe Roussel

During le Jour du Macaron this year we also visited Christophe Roussel, whom I had not had any macarons from before. They were delicious! And so is the shop! Full of colour!

Christophe Roussel

Christophe Roussel

For a summary of Christophe’s career: he started a traditional apprenticeship and quite some interesting experiences such as in Uruguay in a Relais & Château, after that in Switserland in the Casino de Berne, and in Saint Barth with Jean-Marie Rivière (Alcazar, Paradis Latin) where he worked along Laurent Couegnas (Ducasse, Pré Catalan) for some years.

Christophe is also on Facebook!

P1110374

Service @ Christophe Roussel

P1110375

Box of the Best

 

Jean Luc Pelé in Cannes

When I was in Cannes recently, on Rue D’Antibes no less, I nearly missed the atelier of Jean Luc Pelé. How could I miss his wonderful displays in the window? I had not heard of Jean Luc before, but he’s very well known and has shops in Cannes and Antibes.

Jean Luc Pele - Cannes

Jean Luc Pele – Cannes

 

Jean Luc Pele - Cannes

Jean Luc Pele – Cannes

Jean Luc Pele - Cannes

Jean Luc Pele – Cannes

 

 

 

 

 

 

 

 

 

Jean Luc Pelé

Jean Luc Pelé Macarons

Christophe Adam L’éclair de Génie!

Not so long ago I bought the book Eclairs by Christophe Adam and actually had a very first attempt to make some late last year.

eclairs christophe adam

Eclairs by Christophe Adam

Although my first love is the macaron, my second love is definately the eclair (I only recently found out that eclair means ‘ligthening bolt’). And although Fauchon may be famous for macarons and also eclairs, Christophe Adam’s eclairs (and macarons) are not be be ignored!

Christophe Adam’s biography is also a very worthy one. For one he used to work for Le Gavroche in London before his start in patisserie with Legrand. Le Gavroche was the first restaurant outside France to receive 3 Michelin Stars! After that there were assignments with the Roux brothers, then with Hotel de Crillon in Paris and even as head chef at Hotel Beau Rivage Palace in Lausanne.

When back in Paris he worked for Fauchon for 10 years (and yes he was there with Pierre Hermé), opening Fauchons around the world and now he’s independant, and won quite a few very respectable prices, not only in pattiserie, but also in ‘snacking chic’, boulangerie type of food. Christophe opened ‘Adam’s Tartines et Cafés Paris‘ for the savoury snack.

My loved one visited Paris recently and found out that Christophe actually also opened a shop that only sells eclairs (and chocolate); L’éclair de génie. Why didn’t I know that when I was there on the 20th March for Jour du Macaron??

Just some impressions:

Christophe Adams eclairs2 Christophe Adams eclairs3 Christophe Adams eclairs 5 Christophe Adams eclaris 6 Christophe adam shop eclairs
Christophe Adam Eclair couture

 

Acide Macarons

I am busy organasing our tour around Paris on Jour du Macaron (20th March) to go and taste macarons from the participating patisiers. Or the not participating patissiers that are also on our ‘to taste’ list.

Jill Colonna

Jill Colonna

Jill, our ‘Mad About Macarons‘ friend  in Paris suggested we’d go and visit Acide.

‘Acide’? I hear myself ask, ‘c’est quoi.. Acide’?? ‘Et  pourquoi Acide?’

Well, Acide tries to balance the natural acids and zest from the fruit with the sweetness of the macaron. No aromas are  used at all.  They are small in size. Small enough to pop in your mouth as a whole and enjoy the full flavours.

 

When I checked the website I fell in love… first of all with Jonathan and secondly with Jean Paul. Non non non.. it is NOT what you think! But Acide names its macarons after real people with whom the specific characteristics of a certain macaron correspond. Only one is yet unnamed; ‘Anonyme

And it so happens to be the case that Jonathan is a yuzu macaron and ‘Jean Paul’  is a macaron with caramel and Maldon salt. Both irresistible!

Acide Macarons

Acide Macarons

Mind you… as you can see .. Jonathan Blot, Acide’s patissier looks rather tasty himself too!

Here’s an introduction on youtube: http://youtu.be/UhHNsypkJdU and a complete visit report to the shop from Assiettes Gourmandes

Definately to be included in the tour! I can’t wait!!!

Christophe Roussel @ Montmartre, Paris

Christophe Roussel @ Montmartre, Paris

Jill Colonna discovered a new address for us in Paris: Christophe Roussel at Montmartre. What a pity that I didn’t know about Christophe a couple of weeks ago.

Oh well…. reason enough for another visit to Paris soon! For now I will just  start with a visit to his webshop!

 

Miss Gla’Gla (Glace de Pierre Herme)

I know, I know, it is not a macaron! But it so happens to be Pierre’s. And it has a macaron ‘waffle’ … and like his macarons, this icecream is also out of this world!

And I can say so,  because I finally tasted it for myself!  Miss Gla’Gla… Pierre Herme’s ice-cream, in various flavors…

Culy.nl discovered  them as well and reports  here!

Jill Colonna’s Quest for the Best Macarons in Paris….!

pouchkine

Pouchkine Paris by Jill Colonna

Jill, our friend the author of the book ‘Mad About Macarons’ toured around Paris the weekend to check out what’s hot and whose not in the world of macarons nowadays.  There is obviously more to life than just La Duree and Pierre Herme!! And is there an answer to the question: ‘What are the best macarons in Paris?’ Let’s find out from Jill’s LeBlog….

Soon… the results of the great macaron tasting session in Paris!!

Cab you guess whose macarons these are??