Look what I found from @eatlivtravwrite on Twitter: Chocorons by Sadaharu Aoki. The Japanese pastry chef is famed for infusing French pastries with Japanese ingredients and sensibilities, and has made a big name for himself in France, Japan, and beyond.
While Aoki is most famed for his Japanese-inspired pastries (think matcha, yuzu, azuki beans), what I would really like to taste is the tarte caramel salé (€5), A spiral of creamy milk chocolate mousse, a buttery crispy tart shell, and – cut the tart open and out oozes – an intensely aromatic salted caramel.
And, being a colour addict…. how about these chocolates which look like eclairs, made to perfection:
As macarons are, apart from so tasty, also so very very photogenic. Boucheron dedicated one of their collections to the macaron. I wouldn’t mind to wear any of these rings!
Boucheron’s Tentation Macaron collection
The Tentation Macaron collection was originally inspired by the delicious, decadent and decidedly French macaron.The Mini Macaron jewellery includes 3 rings, one in pink sapphires with a bite taken out of the macaron to reveal a filling of rubies and two other bite free rings that have their macarons covered in dark rich amethysts or tart green tsavorites. There is also a vibrant pendant that consists of three colorful macarons descending in size down the center of a necklace. The Mini Macaron jewels are guilt free gourmandizes. They give all of the pleasure that comes with surrender to a tasty desire with none of the calories.
It’s Chocotober! Christophe Adam, you know the King of the Eclairs, from L’ÉCLAIR DE GÉNIE, is going to invite you to his boutiques in Paris next weekend where (all weekend) you can buy an éclair for ‘juste’ 1 euro! For this event Christophe has also invited Guest Chefs, such as Pierre Marcolini for example, to create special éclairs just for this event!
All the profits will go to a good cause; research into Retinoblastoma in small children, a type of cancer in the eye.
Chocotober and Christophe Adam’s action against Retinoblastoma
I know what I’d be treating myself to if I’d live near one of Christophe Adam’s boutiques!
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!
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.
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 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??
Where best to celebrate the 8th Jour du Macaron but in Paris! So finally, after a lot of talking and no doing, the Thalys is booked, the Hotel is selected, the patissiers tour selected (participating and non participating), and the girls are ready to go!
Starting with breakfast at Fauchon, (not participating)
Next take a taxi from Madeleine to Acide (not participating)
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.
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!
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!!!
Un don… un macaron! Une journée placée sous le signe de la gourmandise et de la solidarité!
The Thalys to Paris has been booked, the Sugar Babes are ready to go….. This year Jour du Macaron will take place on Wednesday, the 20th March. We’re travelling the night before to make the most of the day!
It’s an easy principle: the patissier gives away macarons and in return the customer donates 1 euro or more if he likes, to contribute to this years’ good cause.
This is already the 8th time Jour du Macaron will be celebrated. The instigator of this special day was Pierre Herme himself, back in 2006, working together with les Relais Desserts. This means that this is not only a French affaire anymore, but an international day!
So…. let’s think… which patissiers will participate??? The planning of the tour starts .. NOW!