{"id":738,"date":"2009-11-15T15:55:27","date_gmt":"2009-11-15T20:55:27","guid":{"rendered":"http:\/\/54leacock.ca\/?p=738"},"modified":"2010-03-28T09:55:34","modified_gmt":"2010-03-28T14:55:34","slug":"macarons","status":"publish","type":"post","link":"https:\/\/54leacock.ca\/?p=738","title":{"rendered":"Macarons"},"content":{"rendered":"

\"pierre<\/p>\n

Not having ever been big fans of macarons, we decided to at least taste some of Pierre Herm\u00e9’s famed ones to see what all the fuss was about. This being our first Herm\u00e9 experience, we stuck with the basics (rather than going for something like this<\/a> or this<\/a> right away), but couldn’t resist some of the limited edition, gold-dusted marron et th\u00e9 vert matcha<\/em> (chestnut and green tea) ones that are part of the winter 2009\/2010 pastry collection. The verdict? Though they won’t shoot to the top of either of our lists, they are surprisingly good, with a delicate combination of crunchy and creamy textures and extremely well-balanced flavours. And the 15-piece box<\/a> that St\u00e9phane brought to Bois-Colombes the next day were polished off in a very timely fashion.<\/p>\n

Sampled (roughly grouped by preference, with the top flight being the best):
\n<\/p>\n

\nimagine<\/a> (green tea and black sesame)
\nmogador<\/a> (milk chocolate and passionfruit)
\n      St\u00e9phane’s absolute favourite
\ntruffe blanche & noisette<\/em> (white truffle and piemont hazelnut)<\/p>\n

marron et th\u00e9 vert matcha<\/em><\/a> (chestnut and green tea)
\nchuao<\/em> (single origin chuao dark chocolate and black currant)<\/p>\n

caramel au beurre sal\u00e9<\/em> (salted butter caramel)
\ncoing et rose<\/em> (quince and rose)
\nchocolat<\/em> (single origin porcelana chocolate)<\/p><\/blockquote>\n

For the petits-fours size: 1.50 per macaron, 7.50 per sachet of 6, 24.50 per box of 15<\/p>\n

Pierre Herm\u00e9<\/a>
\n72 rue Bonaparte (6th)
\nTel: +33 (0)1 43 54 47 77<\/p>\n

See Paris roundup<\/a> for more Paris addresses.<\/p>\n","protected":false},"excerpt":{"rendered":"

Not having ever been big fans of macarons, we decided to at least taste some of Pierre Herm\u00e9’s famed ones to see what all the fuss was about. This being our first Herm\u00e9 experience, we stuck with the basics (rather … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,19,8],"tags":[],"class_list":["post-738","post","type-post","status-publish","format-standard","hentry","category-food","category-sweets","category-travels"],"_links":{"self":[{"href":"https:\/\/54leacock.ca\/index.php?rest_route=\/wp\/v2\/posts\/738","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/54leacock.ca\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/54leacock.ca\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/54leacock.ca\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/54leacock.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=738"}],"version-history":[{"count":29,"href":"https:\/\/54leacock.ca\/index.php?rest_route=\/wp\/v2\/posts\/738\/revisions"}],"predecessor-version":[{"id":917,"href":"https:\/\/54leacock.ca\/index.php?rest_route=\/wp\/v2\/posts\/738\/revisions\/917"}],"wp:attachment":[{"href":"https:\/\/54leacock.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=738"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/54leacock.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=738"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/54leacock.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=738"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}