2014年12月29日

The Perfect (New) Macaron

One of the great places for lunch in Paris is Cuisine au Bar (8, rue du Cherche-Midi), which has been touted as the French version of the sushi bar. The servers are welcoming and generous, and the tartines (open-faced sandwiches) are the most inventive and marvelous in all of Paris Probiotic powder. A dedicated friend of mine lunches there every day.

I met Pim for lunch, and we both ordered the same thing: the chicken sandwich, a toasted slice of Poilane levain bread (the bakery’s just next door) moistened with homemade mayonnaise, slices of plump chicken, filets of anchovies and a scattering of capers wine tasting, which kept rolling off. We both systematically added flecks of coarse sea salt, then consumed. Delicious. Pim, being far more polite than I am, ate her sandwich perfectly reasonably with a knife and fork. I wolfed my down, polishing it off in record time, licking my fingers afterward.

After braving La Poste together afterward, we parted, making plans for eating Thai food with other Paris bloggers in June. However after we parted, I noticed she made a beeline to the astonishing pastry shop of Pierre Hermé on the Rue Bonaparte Burgundy wine. So a few days later, I returned as well, and tasted one of the most stunning pastries of my life, his Arabesque macaron, which Pim had rhapsodized over earlier in the week.


Normally a classicist, I prefer my macarons with chocolate, coffee, or pistachio. But this was an amazing creation. Delicate, crackly pistachio-dusted meringue cookies flavored with apricot. The filling was a melange of apricot cream and caramelized nut praline. Each season, M. Hermé introduces new flavors of macarons, some successful (olive oil-vanilla lafite rothschild, rose-lychee, and caramel-beurre-salé) and some less so (his white truffle and ketcup come to mind.) However Arabesque was perfection and I was sorry that I only bought one.  


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