Champagne and Patisserie Salon – Paris 2018

If it wasn’t for Carol Gillott’s enticingly beautiful, bubbly artwork announcing the 2-day Champagne and Patisserie Salon in Paris this week, I wouldn’t have popped out to play. I’d almost forgotten what it was like to venture out again, jump on a train out of Mumsy land, and sip Champagne with a taste of the most exquisite French patisserie.

Champagne Patisserie Salon Paris

Thankfully Madame Bauchet came to the rescue. Stepping in to the velveteen-carpeted room fizzing with some of the 33 prestigious Champagne houses at the Pavillon Ledoyen can be intimidating, especially as the chandelier-clad address just off the Champs-Elysées is not only one of the oldest restaurant in Paris (1792), but also happens to be THE address of 3-starred Michelin chef extraordinaire, Yannick Alléno.

Champagne Pol Roger and Bauchet

The room was popping with the incredibles of French fizz; no patisserie in sight and where was Carol?

In the meantime, I spotted Winston Churchill’s favourite (Jill’s too), Pol Roger, but headed for the houses I didn’t know yet. Madame Bauchet, continuing her family’s Champagne since 1920, helped tantalise my palet with her elegant Cuvée Constraste, a slightly mineral extra brut Blanc de Pinot Noir (Blanc de Noirs) from the vines of the Côte des Bar and Montagne de Reims that woke up the senses. Their domaine of 34 hectares produces different crus featuring Chardonnay and Pinot Noir.

Champagne Lamiable et Mailly

I was tempted to try another of her neighbour’s 100% Pinot Noir bubbles with Lamiable’s Cuvée Les Meslaines (Grand Cru, 2011) from Tours sur Marne, picked from 60-year-old vines named Meslaines.  Subtle notes of hazelnuts and grilled fruit turned my mind to dessert. Hm, I fancy a fruit gratin coming on. It was certainly opening up the appetite, hence why these are excellent Champagnes for an apéritif.

Never be shy with the spittoons or crachoirs. I’m still looking for ways to spit elegantly so any ideas at the bottom of this post are most welcome!  I always feel guilty, especially when the wine-maker is right in front of you. It’s like saying, “I spit out your wine!” but honestly, if you want to stay standing by the end of it all, they encourage it.

Eager to get to the next room for some patisserie, I tried out the Maison de Mailly. All their Champagnes are Grand Cru. Again, there was no Pinot Meunier. Before uttering the embarrassing words, “But I LOVE a touch of Pinot Meunier …”, I was saved by a jolly English-American who interrupted, convinced I was like Julie Andrews. Most flattered, this was the point I suddenly gathered up some of Maria’s confidence and decided it was time for the patisserie, grabbing a taster of Mailly’s Rosé Champagne by maceration (90% Pinot Noir/10% Chardonnay), with a hint of strawberries. Surely there was something that could go with it.

rum baba chef Vauxion K2

As if by magic, strawberries appeared in a form of art in a mini tasting dish. Sébastien Vauxion, executive pastry chef of Le K2 Collections in Courchevel, was demonstrating his Rum Baba, with the show projected on to a bigger screen for those not able to make it to the front line and see all the details. I posted this as a Live Video on Instagram but forgot to take a photo for you here.

In the background is another piece of pastry artwork by the new chef pâtissier from Paris’s Hôtel Le Crillon, Pablo Gicquel: an intense vanilla meringue filled with vanilla and almond praline.

Rum baba and De Sousa Champagne

This is a Baba au Rhum based on a surprising pronounced twist of saffron from Savoie (the restaurants are all based there, particularly in Courchevel), lemon, strawberry and red pepper. It sounds crazy but I love everything a bit on the mad side and this totally worked. During the demonstration, chef Vauxion ensures that there’s plenty of vanilla Chantilly piped on top and adds the finishing touch: candied pears.

Do you know what always amazes me about the finest French patisserie? It’s never overly sweet.  It’s all in the dosage by the nearest gram: not too little and never too much – just like Champagne. Thankfully, the general manager of the K2 Collection, Jean-Alain Baccon, suddenly appeared as personal sommelier and brought the perfect match: De Sousa’s 2008 Cuvée des Caudalies, strong enough in Chardonnay to support the saffron. I could get used to this.

Carol Gillott watercolour artist Paris

There she was!

Carol Gillott (of Paris Breakfasts fame) had her own artist quarters, tucked in the most deliciously gourmet corner next to the patisserie chefs’ central demonstration stand.

Champagne Patisserie Salon Paris

What a table, surrounded by patisserie and bubbles.  She was absolutely radiant, sketching and painting tempting watercolours of the fine patisseries and Champagne on the spot, along with the chefs’ signatures.

Did you know that Carol painted the gorgeous Paris map as the endpapers in my book, Teatime in Paris?

Carol Gillott's map in Teatime in Paris

Carol Gillott’s map made for the endpapers in Teatime in Paris!

Meanwhile, Carol’s artistic eye caught sight of Jessica, Chef Vauxion’s wife, beautiful in this chic red dress. Carol looked ready to paint her too. No wonder – the ruffles looked like Saint-Honoré waves of a strawberry Crème Chiboust.

Chef Vauxion and wife

Chef Sebastien Vauxion and wife, Jessica

I spotted chef Alléno a few times, as I had a quick peak upstairs with Carol. In French, I’d say he’s a bel homme and rather a beau-gosse: slim, dynamic, suave, attractive. Typical; I gaze at him as he brushes past, I’m starry-eyed, trying to utter the words in French, ‘Please can I take your photo for my readers?’ He swiftly targets the disguised, curtained door. I’ve missed the opportunity – just as well, as I suddenly can’t even find the camera button.

Pavillon Ledoyen Paris

Pavillon Ledoyen, Paris

Back to see what was going on at the Patisserie stand, next up was Chef Aurélien Rivoire, the only French pastry chef who is head of two three-starred restaurants, the Pavillon Ledoyen and the Cheval Blanc in Courchevel. Again, I took this floral courgette, strawberry and vanilla dessert live on stories and forgot to save it!  Was it the Champagne?

Champagne Patisserie Salon Paris

Before heading out the door, I spotted my favourite rosé Champagne, Billecart Salmon, preparing to party. Trust the French to leave an event with such panache.

Meanwhile, it was time to get back on the RER train’s carriage to Saint-Germain-en-Laye, just outside Paris and think about my shopping list, the next load of laundry and what’s for dinner. Let’s see; something with saffron, red peppers, vanilla, strawberries and tucked into a rum baba, please.

Carol Gillott

With Carol Gillott, artist in Residence for the Champagne and Fine Patisserie Salon, Paris, 2018

Thanks for a most wonderful effervescent afternoon, Carol!

Perfect Porridge Hamlyns Giveaway

I’m so excited to announce a Perfect Porridge giveaway, thanks to Hamlyns of Scotland.
For one lucky reader, the winner will receive a Perfect Porridge Hamper plus TWO runners up will each receive a Hamlyn’s apron and tea towel.

Perfect Porridge Hamper Hamlyns Oats

What Could you Win?

The Perfect Porridge Hamper from Hamlyns includes the quality range of varied oats (including oatmeal, oats with bran), a porridge-making spurtle and the new homeware range by Scottish designer, Gillian Kyle. There are two Daddy-bear-sized porridge bowls, two large mugs, a tea towel, an apron, and a super sturdy shopping bag.

Hamlyns of Scotland

Hamlyns of Scotland is part of a family food business, owned and managed by a family with 14 generations of history in oat milling. In 2016 Hamlyns of Scotland brand celebrated its 50th birthday. You’ll find Hamlyns products in virtually every supermarket in Scotland – Tesco, Sainsbury’s, the Coop, Morrisons and Waitrose. Anyone outside Scotland can order from their website.

I love their oats – particularly their new ‘Oats & Bran’, great for a healthy bowl of porridge, and our favourite homemade maple granola which we serve with almond milk and fresh berries each week. Hamlyns have been so kind to share a few of my favourite recipes recently on their website, such as these Oat, Bran, Date & Apple Breakfast Muffins. As they say, oats are not just for breakfast!  They’ve also shared my Granny’s Matrimonial Cake and Snowballs for teatime plus these mini Rhubarb and Oat Crumbles for dessert. Check out more of their ‘Oat Cuisine’ recipes on their website plus sign up for their newsletter.

My latest recipe in conjunction with this Perfect Porridge Giveaway, is our annual birthday mini oat biscuits, Melting Moments.

Melting Moments

Try us – we just melt in the mouth!

Perfect Porridge – What’s Yours?

It may be summer but my daughter has been making porridge to see her through her BAC exams.

Her idea of the perfect porridge is with Hamlyns Oats & Bran, made with water (2.5 parts of water to 1 of oats), a good pinch of fleur de sel salt and stirred over a medium heat with a wooden spurtle for about 10-15 minutes until it bubbles and thickens.  Dribbled over with quick-melting honey, some warming spicy granola for that crunch, topped with fresh summer berries and then the whole lot poured over with regular or almond milk.

Perfect Porridge Hamlyns Scotland

How to Enter the Perfect Porridge Giveaway?

  • THIS GIVEAWAY IS NOW CLOSED.
  • Enter by leaving me a comment below telling me how you like your porridge.
  • This giveaway closes on Monday 16 July 2018 at midnight GMT.
  • The giveaway is open to readers over 18 who live in the UK.
  • All entrants’ names who comment below will be put together and picked entirely at random.
    Good Luck!

To enter, please leave your email address when you comment.  Your email will not be published and is never shared. I will contact the 3 winners personally by email on Tuesday 17 July and with their permission will pass on their address so Hamlyns can post out the prizes. You can read more about my privacy policy here.

 

Disclosure: I received a Perfect Porridge Hamper from Hamlyns to photograph for this giveaway. I was not expected to write a positive review and, as always, any opinions expressed are my own.

Asparagus Clafoutis with Parmesan Sauce

Why am I so crazily mad about French Clafoutis at this time of year? It’s such an easy eggy custard-style classic dark cherry dessert – but it’s also just as delicious made with fresh raspberries – or my latest addictive craze, with strawberries and pistachio.  Have you, however, tried it as a savoury dish? You must try this delicate Asparagus Clafoutis.

Lemon Asparagus Clafoutis

White Asparagus Clafoutis

You may recall I tried out this large custardy version of a White Asparagus Clafoutis recipe inspired by chef, Eric Frechon from the Bristol in Paris.  However, since then I’ve lightened up the recipe.

This time the asparagus shines through with less parmesan cheese and yolks, I’ve added a subtle touch of lemon zest and made them as individual Asparagus Clafoutis portions – just perfect for a summery starter or light supper served with a crusty French baguette.

How to prepare asparagus

Stacked as they are sold at our local market

Lightly Served

Just before serving, dribble a little olive oil and some lemon juice over the asparagus. While the clafoutis are creamy enough on their own, the lemon version prefers to stay light – great for those on a summer diet!

Lemon Asparagus Clafoutis

Green Asparagus Clafoutis with Parmesan Sauce

Not everyone, however, seems to be in love with white asparagus, as I’ve discovered through your comments via Facebook and Instagram.

Instead, the printable recipe below is for a green asparagus version – this time without the lemon and served with the most silky, creamy parmesan sauce.

Asparagus Clafoutis

This time last year, I was generously invited to take part in Paris Perfect’s cookery classes with Chef Philippe Excoffier in Paris’s 7th arrondissement, where I wrote up this article about the delicious experience.

Chef Excoffier showed us how to prepare asparagus, telling us there was nothing to beat the old-fashioned traditional way and to remove the pedoncules or spikes to make digestion easier. He also served his legendary cheese soufflés – the Soufflés Suissesse. I strongly recommend trying out his signature dish in his restaurant in rue de l’Exposition, near the Eiffel Tower.

Asparagus Clafoutis

Remove the pedoncules or spikes to make asparagus easier to digest

Clafoutis is not exactly the most stylish looking of dishes and not to be confused with a soufflé.  While a soufflé stays upright and puffy, made with bechamel and whisking up the egg whites, the much easier clafoutis falls back down after cooling from the oven – there’s nothing to worry about when that happens: it’s totally normal and as it should be!

Chef Excoffier added a parmesan sauce to his soufflés and I find that this adapted version compliments the Asparagus Clafoutis so well.  Although the clafoutis are already creamy inside and light, this cheesy addition means saucing it all up with the freshest French baguette.

Asparagus Clafoutis

Serve them directly in their pots, to make it even easier!

Asparagus Clafoutis Recipe

5 from 4 votes
Asparagus Clafoutis Recipe
Asparagus Clafoutis with Parmesan Sauce
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
 

A perfect elegant yet simple dinner starter or light summer supper served with crusty French baguettes to mop up the most silky creamy parmesan sauce.

Course: Appetizer, Brunch, Light Lunch, Starter, Supper
Cuisine: French
Servings: 4 people
Calories: 395 kcal
Author: Jill Colonna
Ingredients
  • 500 g (1 lb) fresh asparagus
  • 3 eggs organic
  • 2 egg yolks organic
  • 10 g (4 tsp) all-purpose flour (or 2tsp cornflour to make this gluten-free)
  • 115 g (4 oz) half-fat single cream
  • 50 g (1.75oz) matured parmesan cheese finely grated
  • 1 tbsp grated zest of half an unwaxed lemon (optional - for white asparagus version only)
  • good pinch each salt and pepper to taste
Parmesan Sauce
  • 50 g (1.75oz) matured parmesan cheese finely grated
  • 140 g (5oz) single cream
  • good pinch each ground nutmeg, salt & pepper
Instructions
  1. Preheat the oven to 180°C/360°F/160°C fan/Gas 4.  Prepare 4 ramekin oven dishes by greasing them well with softened butter. 
    Snap the asparagus spears 2/3rds of the way down, where they break naturally. Peel them as close as possible to the spear heads then cut the spears into 3.

  2. Fill a large pan with water and bring to a rolling boil.  Add a generous heaped teaspoon of salt to the cooking water. Prepare a large bowl of (preferably iced) cold water.

  3. Cook the asparagus for 3 minutes (no more than 4 minutes!) then remove with a slotted spoon and immediately transfer to the cold water to stop the cooking process. 

  4. When cool, drain the asparagus, setting aside 4 spears for the decor and 4 for the ramekins. Place the others in a food processor and mix to a purée with the cream. 

  5. Prepare the clafoutis batter: beat the eggs, yolks, flour, grated parmesan and season with salt and pepper.  Mix in the creamy asparagus mixture then pour the batter into the individual buttered ramekin dishes, placing a third of a spear in each. Bake in the oven for about 25 minutes.

  6. Remove from the oven and leave to cool slightly for 5-10 minutes, then using a sharp knife, cut around the edges to remove and place directly on the serving plates.

For the Parmesan Sauce:
  1. Bring the cream to the boil, adding some salt, pepper and a pinch of ground nutmeg.  Add the parmesan then beat together well until smooth with a balloon whisk. Serve immediately around each clafoutis.

Recipe Notes

Keep back one asparagus spear per person for the decor.

If making the clafoutis with white asparagus, add lemon zest. There's no need for the parmesan sauce - just serve with a dash of olive oil and lemon juice.

For the green asparagus clafoutis, serve with the parmesan sauce.  I used 4 ramekin dishes but muffin moulds also work well, including briochette silicone moulds (this recipe makes 6 if using briochette moulds).

Wine Suggestions: Serve with a rich, aromatic white wine - such as a Chardonnay, Voignier, a Pinot Blanc from Alsace, or white Rioja.

 

Jill Colonna

MadAboutMacarons.com

 

Asparagus Clafoutis with parmesan sauce

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Have you made any of the recipes from le blog or fancy making this asparagus clafoutis recipe?  Please do leave a comment below or take a picture and hashtag it #MadAboutMacarons.  I love to see your creations on Instagram and Facebook. Thanks so much for popping in!

Monsieur Fine Bouche: French Gourmet Meal Delivery near Paris

Mention meal delivery and my clichéd image to date has been of oversized plastic containers on the back of screeching mopeds, risking life and limb to get extra fast food delivered – often with the contents merging in to its carton box and arriving just as soggy as the deliverer. So imagine my surprise when I discovered quite the opposite: a rather secret French gourmet meal delivery service in our neighbourhood, just west of Paris.

Monsieur Fine Bouche delivers freshly-prepared top quality restaurant meals at the perfect temperature using locally sourced fresh ingredients, direct to your doorstep (see zones near Paris*) within just 40 minutes by a chic waiter in a black suit.

French Gourmet meal delivery near Paris

French Gourmet Meal Delivery near Paris

I was thrilled to be invited along with my real-life Instagram friend, Geni Mermoud, to taste a 3-course menu of my choice from Monsieur Fine Bouche’s website, with each separate menu item prepared directly in front of us by jovial Chef Alexis Jordan at their impeccable kitchen in Saint-Germain-en-Laye. It’s just like a restaurant, except the clients are either at home, at work, in a park – just an astonishing 40 minutes’ away from receiving their meal after passing an order.

The choice of dishes change according to season but Chef Jordan continues his signature dishes, of which I tried two of them. There’s something for every taste: from healthy starters (entrées), mains (les plats), sides, salads, cheese or charcuterie platters, desserts, childrens’ menu options, and meals low in calories for those watching their weight.

French gourmet meal delivery near Paris

French gourmet meal delivery near Paris

The Signature starter dish, Salmon Gravlax with citrus caviar was a meal in itself. The salmon was extra succulent, marinated in coarse sea salt and dill, then plated beautifully on top of a waffle with a refinement you’d get in a French restaurant – if not more. Quite honestly, I’ve been surprisingly disappointed in some Parisian restaurants when a couple of slices of salmon arrives thrown on a plate with a wedge of lemon and tickly toupée of dill on the side – something we could easily do at home.

Instead, this arrives already plated with the citrus caviar a subtle, extra je ne sais quoi taking the dish to another level along with its bells and whistles.

French gourmet meal delivery near Paris

Monsieur Fine Bouche: French gourmet meal delivery near Paris

Meal Delivery Taken to the Next Level

It’s not just the food we found top notch: they’ve taken their delivery operations to the next level using high-tech gadgets (including car batteries, thermometers, and special ovens) so that the food arrives at the perfect temperature.  You ordered a medium-rare steak? It arrives via their delivery cars cooked to perfection, just as it was prepared in their restaurant-style kitchen.

They’ve also cleverly sourced the containers so that the meal comes as close as possible to serving each dish as it would be prepared in a restaurant.

As Geni said, “It’s like James Bond bringing you a meal!”

With asparagus season in full swing, sourced from the Ferme de Nangeville in the Central Loire, there are a few dishes to get asparagused. Fish dishes vary but this swordfish (espadon) was melt-in-the-mouth, served with a parmesan tuile, on a bed of polenta, roasted fennel and topped with sunny Provençal vegetables. Geni went for the most tender lamb, that just fell off the bone.

Heat Your Own

You can, however, ask for dishes to arrive unheated, so that you can do the rest at home (I thought of this as a sneaky cheats’ way, making guests think you cooked the dishes yourself!).  Precise re-heating instructions are personally adapted for each dish, depending on your oven at home. They prefer using a warm oven at around 120°C for, say 20 minutes, than to blasting the whole lot in the microwave, though!

Chef Jordan’s Signature Dessert

To be honest, I couldn’t even manage dessert at lunchtime and so, in true Monsieur Fine Bouche style, I took home Chef Jordan’s signature dessert, packaged neatly for my picnic later: La Feuillantine of 2 Chocolates and Passion Fruit with crunchy praline, topped with a white chocolate surprise including crackling sugar (sucre pétillant).  It’s how I love my dessert: not too sweet, light and with layers of different textures.  Divine!

French gourmet meal delivery near Paris

French gourmet meal delivery near Paris

Great for Picnics too!

Main dishes range from €17 to €23 and a gourmet Signature Menu comes at €35, including an artisanal fresh fruit  juice from Alain Milliat. Even their gourmet water options are well sourced:  Saint Géron sparkling and – for those of you who like to name-drop at the table, the still water is served at the Matignon – Treignac from the Corrèze.

Although they have options of French wine and Champagne, the beauty is to have a restaurant-standard meal at home with your own bottle – although their new Mojito cocktails do look rather tempting.  Also great for business lunches – they even accept ticket-restaurant lunch vouchers.

Free Delivery Zones Near Paris

* Monsieur Fine Bouche delivers free of charge to the following zones, a wide spectrum of towns west of Paris:
Saint-Germain-en-Laye, Poissy, Chambourcy, Fourqueux, Mareil-Marly, Marly-le-Roi, L’Etang-la-ville, Le Pecq, Le Vésinet, Chatou, Le Port-Marly.

My Conclusion

Personally, I don’t need a chic-looking waiter to deliver: what matters is the quality of the food – all beautifully homemade – and delivery. Value for money is excellent, and with delicious variety to their choice of seasonal dishes. How they manage to deliver to your door with dishes plated with such care and cooked to perfection is simply genius.

It’s impressive how big a zone they cover in this area and totally in love with their concept of a French gourmet meal delivered direct to you in 40 minutes after just a few clicks – it’s just enough time to get the wine organised, and even then they’ve got you covered!

* I’m excited to give you a PROMO CODE! *
Just mention MadAboutMacarons and receive €10 off your first delivery!

MONSIEUR FINE BOUCHE (MonsieurFineBouche.com)

Open: Tuesday-Sunday, 11am-2pm & 6pm-10pm

 

Disclaimer Note: I was not compensated for this post but invited to taste a typical menu. All opinions, as usual, are entirely my own. Although not required to be positive, I’m sharing this as I believe in the quality on offer to my readers.

Macaron Day Paris 2018 – Plan your Visit!

As our thoughts are happily turning to the much awaited, budding arrival of Spring on 20 March, it’s also the official date of Macaron Day Paris.

Macaron Day Paris 2018
starts the weekend of 17 March and continues to Tuesday 20 March.

Macaron Day Paris

Initiated by the ‘Picasso of Pastry’, Pierre Hermé (Vice President of Relais Desserts), Macaron Day is a charitable event which is organised by the high-end pastry chefs of French pâtisserie throughout France, Europe and the World over who are all members of Relais Desserts.

Macaron Day Paris 2018

Photo courtesy of Relais Desserts

Macaron Day Paris: The Motto

The motto is simple: One donation (un don) for One macaron.
Donations go towards the association, Vaincre la Mucoviscidose – Fighting Against Cystic Fibrosis. Their volunteer workers rally around the Relais Dessert boutiques with their tins and each time you add your donation, you pick the macaron of your choice. Last year the Association raised a fabulous €50,000 and so this year, let’s help them top it!

To assist your planning of the perfect macaron day (or weekend) in Paris, each participating boutique for Macaron Day is listed below as well as opening times. N.B. some boutiques are closed on Sunday or Monday.

Pierre Hermé

With a gourmet choice of about 20 macarons which will be available for tasting, you’ll probably be glad there’s a queue on Macaron Day at Pierre Hermé, just so you can decide on a few!

About 20 delicious flavours will be available for tasting, such as:

  • Rose, Jasmine and Fresh Mint in the Infinitely collection;
  • Ispahan (rose, raspberry & lychee), Licorice and Violet from the Signatures collection;
  • or new Lemon, Honey and Orange Blossom flavours from the Garden of Atlas collection.

Don’t forget the all-time favourites too. Mine are Mogador (milk chocolate & passion fruit) or his Infinement Vanille (Madagascan Vanilla), Montebello (pistachio & raspberry), and Yasamine (jasmine, mango & candied grapefruit)… but I’ve kept the best until last:

There’s a NEW SIGNATURE MACARON FOR MACARON DAY PARIS: Garden of Lima with lucuma nut and caramelised ginger.

Macaron Day Paris Pierre Hermé

Photo courtesy of Pierre Hermé: New Signature macaron “Garden of Lima” with lucuma nut and caramelised ginger.

4 rue Cambon, 75001 Paris (Saturday & Sunday: 10am-8pm)
39 avenue de l’Opéra, 75002 Paris (Saturday & Sunday: 10am-8pm)
18 rue Sainte-Croix de la Bretonnerie, 75004 Paris (Saturday & Sunday: 10am-8pm)
72 rue Bonaparte, 75006 Paris (Saturday & Sunday: 10am-8pm)
Publicis Drugstore, 133 avenue des Champs-Elysées, 75008 Paris (Saturday & Sunday: 10am-10.30pm)
89 boulevard Malesherbes, 75008 Paris (Saturday & Sunday: 10am-8pm)
Le Royal Monceau Raffles, 37 avenue Hoche, 75008 Paris (Saturday & Sunday 3-6pm)
Lafayette Gourmet, 35 Boulevard Haussmann, 75009 Paris (Mon-Saturday: 8.30am-9.30pm; Sunday 11am-6pm)
185 rue de Vaugirard, 75015 Paris (Saturday: 10am-8pm; Sunday 9am-5pm)
58 avenue Paul Doumer, 75016 Paris (Saturday & Sunday: 10am-8pm)
Printemps, Parly 2 shopping centre, Le Chesnay (Saturday 10am-8.30pm; closed Sunday)

 

Sadaharu Aoki

This Japanese-French pâtisserie is highly Japanese but I can assure you that the Japanese macaron language helps gets the ooh and aahs of communication going, macaron-munching style! Try spectacular flavours such as Matcha Green tea; Black Sesamé; Genmacha; Hojicha; Earl Grey; or I find this perfectly acidic citrus Yuzu macaron always hits the spot.

56 Boulevard de Port Royal, 75005 Paris (Tues-Saturday 10am-7pm; Sunday 10am-6pm. Closed Monday.)
35 rue de Vaugirard, 75006 Paris (Tues-Saturday 11am-7pm; Sunday 10am-6pm)
103 rue Saint Dominique, 75007 Paris (Tues-Sat 11am-7pm; Sunday 11am-6pm)
Lafayette Gourmet, 35 Boulevard Haussmann, 75009 Paris (Mon-Saturday 8.30am-9.30pm; Sunday 11am-7pm)
25 rue de Pérignon, 75015 Paris (Tues-Saturday: 11am-7pm; Sunday 11am-6pm)

Macaron Day Paris Dalloyau Macarons

Dalloyau

This historical institution, on the go since 1682 from the original boutique in 101 rue du Faubourg St Honoré, now has ten boutiques in and around the City of Lights offering a range of Paris macaron flavours.

For Macaron Day, Dalloyau are on a floral theme, with 2 NEW FLAVOURS: Fraise-Griotte-Coquelicot  (strawberry-black cherry-poppy) and Rose-Framboise (rose-raspberry). Both new seasonal flavours will continue after Macaron Day Paris for another 3 months in their boutiques:

5 Boulevard Beaumarchais, Bastille, 75004 Paris (Saturday & Sunday 9am-8.30pm)
2 Place Edmond Rostand, 75006 Paris (Saturday & Sunday 9am-8.30pm)
63 rue de Grenelle, 75007 Paris (Saturday & Sunday 9am-8.30pm)
101 rue du Faubourg St Honoré, 75008 Paris (Saturday & Sunday 8.30am-9pm)
Lafayette Gourmet, 35 Boulevard Haussmann, 75009 Paris (Mon-Saturday: 8.30am-9.30pm; Sunday 11am-7pm)
69 rue de la Convention, 75015 Paris (Saturday & Sunday 9am-8pm)
Galeries Gourmandes, Atrium du Palais des Congrès, 2 Place de la Porte Maillot, 75017 Paris (Saturday: 11am-8pm; Sunday 10am-8pm)
18 Place du Marché, 92200 Neuilly-sur-Seine (Saturday & Sunday: 9am-8pm)
67 Jean-Baptiste Clément, 92100 Boulogne-Billancourt (Saturday: 9am-7.30pm; Sunday 10am-2pm)
21/39 rue d’Alsace, 92300 Levallois-Perret (Saturday 10am-9pm. Closed Sunday)

 

Laurent Duchêne

With at least 15 macarons to choose from including the great classics, I’d also pick the more unusual flavours such as his Chocolate-Yuzu or Mojito macarons. For Macaron Day Paris, his NEW SIGNATURE MACARON is Le Limoncello, with Limoncello cream and jelly with a hint of basil.

238 rue de la Convention, 75015 Paris (Tues-Fri: 8.30am-2pm, 3pm-7.30pm; Saturday: 8.30am-7.30pm & Sunday: 8am-1.30pm)
2 rue Wurtz, 75013 Paris (Monday-Saturday: 7.30am-8pm; closed Sunday)

macaron day Paris

Photo courtesy of Jean-Paul Hévin, Paris

Jean-Paul Hévin

Try Jean-Paul Hévin’s new macaron, Annam: between two Grand Cru chocolate hulls from Vietnam, discover a chocolate ganache, tangy chocolate taste, yellow fruit notes. This new creation plus all the other chocolate favourites will be available in all Jean-Paul Hévin stores around Paris.

231 rue Saint Honoré, 75001 Paris
41 rue de Bretagne, 75003 Paris
3 rue Vavin, 75006 Paris
23 bis avenue de la Motte Picquet, 75007 Paris (all 4 boutiques open Mon-Saturday: 10am-7.30pm. Closed Sunday)
Lafayette Gourmet, 35 Boulevard Haussemann, 75009 Paris (Saturday: 8.30am-9.30pm; Sunday 11am-6pm)

 

Arnaud Larher

There are 4 new macaron flavours that I confess I haven’t yet tasted, but hope to try them out on Macaron Day:

  • Chestnut cream filling with pieces of candied chestnuts and black currant;
  • Praline + milk;
  • Yuzu fruit ganache spread, featuring the Yuzu citrus; and
  • Olive oil-based ganache filling;

Otherwise choose from his classic selection of exquisite flavours: my favourites are Pistachio; Mango-tangerine; or Coffee and chocolate cream laced with strong coffee.

93 rue de Seine, 75006 Paris (Saturday: 10am-8pm; Sunday: 10am-7pm)
57 rue Damrémont, 75018 Paris (Saturday: 9.30am-1.30pm & 3.30pm-7.30pm; Sunday: 10am-1.30pm)
53 rue Caulaincourt, 75018 Paris (Saturday: 10am-7.30pm; Sunday 10am-1.30pm)

Macaron Day Paris 2018 LeNotre

Photo courtesy of LeNôtre, Paris

LeNôtre

The legendary house, LeNôtre will donate 25% of its macaron sales and courses from its “Ateliers de Gaston” (Gaston’s Workshops) to the Vaincre la Mucoviscidose (Fight Cystic Fibrosis) Association.

10, rue Saint Antoine, 75004 Paris (Mon-Sun 9am-9pm)
15, boulevard de Courcelles, 75008 Paris (opening times as above for all boutiques)
22, avenue de la Porte de Vincennes, 75012 Paris
61, rue Lecourbe , 75015 Paris
44, rue d’Auteuil, 75016 Paris
48 avenue Victor Hugo, 75016 Paris
121, avenue de Wagram, 75017 Paris
Parly 2 Commercial Centre, Centre Commercial, 2, avenue Charles de Gaulle, 78150 Le Chesnay (closed Sunday)

Christophe Roussel

This boutique, Creative Duo with Julie (Christophe’s adorable wife) at the bottom of the Montmartre hill, has a most sumptuous selection of macarons to choose from..

Try their Pistachio Morello Cherry; Caramel Coated with Dark Chocolate; Passion Fruit and Tarragon; or Lavender Apricot, making us dream of a hot, fragranced summer in the South of France. One of my all-time favourites, however, is his Cheesecake macaron – you have to try it!  On second thoughts, try them ALL!

 5 rue Tardieu, 75018 Paris (Mon-Fri 10.15am-7pm; Saturday and Sunday 10.15am-8pm)

 

Enjoy yourselves, happy tastings and make a charitable weekend out of eating macarons for your donations during Macaron Day Paris.  Not only is it gourmand, but it’s all in a good cause.  Why not share your macaron experiences together on the MadAboutMacarons Facebook page? I look forward to hearing from you.

Happy Macaron Day Paris – or make yours the perfect Parisian macaron weekend and let’s top last year’s target!

Sweet Kisses Patisserie Paris – Valentine’s Creation

Just picture it. A French bakery run by a couple passionate about patisserie called Baisers Sucrés – literally translated as Sweet Kisses Patisserie Paris.

After Kévin and Gnagalé Béziers’ Galettes des Rois tasting last month, I was fascinated to find out what the creative couple were dreaming up for Saint Valentine’s Day. So imagine my excitement when I was invited to share in their unique Valentine’s creation at their recently opened boutique in the heart of Paris’s 10th Arrondissement for an exclusive article!

sweet kisses Patisserie Paris

Kevin Bézier is no stranger to teaching patisserie and with a serious line-up of 20-years’ experience at the hotel Lutétia, Georges V and Ritz-Escoffier school, on meeting his wife, Gnagalé the couple created Baisers Sucrés in 2013. As of April 2017, their boutique is more of a showroom for their patisserie consultancy/catering business already based in Bagnolet, east of Paris.

Their showroom boutique is not far from Gare du Nord and Gare de l’Est and around the corner from the 10th’s Town Hall or Mairie: perhaps not the most romantic side of Paris, and when I visited last week during the floods in Paris, the nearest Metro stop at Château d’Eau seemed particularly appropriate.  Needless to say, taking photos for you wasn’t in the best of conditions with such a lack of sunlight but the colourful display of cakes and pastries made up for it.

sweet kisses patisserie Paris cakes

An astonishing showcase boutique it is: from macarons in the window, to all sorts of shining éclairs, cakes (from traditional French “cakes” to patisserie items) and seasonal fruit tarts from lemon to apple or pear tartes aux pommes ou poires. The velvet red cube, “L’entremet Révolution”, is another of their specialities with a chocolate and Earl Grey mousse with a slightly bitter raspberry ganache.

It’s unusual for a patisserie to also sell bread, but I could see it was just as popular with the locals. By the time we’d finished in their lab, most of the oversized brioches, rustic baguettes, and other Viennoiseries – the umbrella term for croissants, pains au chocolat, chaussons aux pommes, and the likes – had pretty much disappeared!  I hear they also make giant Kouign Amman pastries for 6 people.

sweet kisses patisserie Paris bakery

The real star of the show at Baisers Sucrés is the house speciality, carried on from the tradition of the previous boutique, Tholoniat, and it’s here that they’ve been breathing their own new life back into the boutique.

Etienne Tholoniat originally opened the boutique in 1938 and went on to become a Meilleur Ouvrier de France in 1952, spreading her reputation as far as Japan and the Vatican, where Pope Paul VI ordered a sugar basket in Vatican colours. It was her Semifreddo, however, that stole the show and continued with her son, Christian.

Sweet Kisses patisserie Paris Speciality

I watched the Baisers Sucrés dream team in the back lovingly prepare this frozen dessert, spreading a mixture of whipped cream and caramelised nougatine between génoise sponges, then finishing it off like a crème brûlée.

Moreover, we can’t forget it’s also a chocolatier, chocolate shop. I cheekily asked Kevin and Gnagalé if they were tempted to follow the Nutella riotous promotions and reduce their Chocolate Caramel spread – but of course, chocolatiers don’t do that with such quality!

sweet kisses patisserie paris chocolate shop

Which brings us to the Sweet Kisses Patisserie Paris Valentine’s creation they were about to show me backstage in their lab, situated at the end of the most charming Parisian courtyard.

With severe lack of light and yet another downpour, let’s keep it romantic and steer our attention to the glistening cobbles and green plants before entering a tiny sweet haven in the midst of the 10th.

sweet kisses patisserie Paris

First, the wafting smells of traditional, artisanal bread from their gigantic oven had me in raptures. I’d already had breakfast chez moi, but when the sizeable prize loaf was revealed then transported across the courtyard to the boutique, I was hoping I could grab a fruity-nutty slice en route. They make this pain aux fruits every Wednesday and Saturday.

sweet kisses patisserie Paris bakery

Chocolate Valentine Creation

It was time to get cracking on with the first stages of the Valentine’s creation, The Hibiscus Flower, or Fleur d’hibiscus. There were no hearts in the creation; instead they were saying it with flowers – and their love for chocolate as a couple.

Already the chocolate was being tempered to 31°C.

Sweet Kisses Patisserie Paris chocolate tempering

A loaded tray of dark chocolate half sphere shells were waiting in line, as a large pot of simmering water acted as a Bain Marie to melt the tops of each, then plunge them into cocoa nibs coated in silver edible glitter.

sweet kisses patisserie Paris Valentine chocolate

It’s at this point that Chef Kevin shows me a tip. As he’s tempering the chocolate and using a thermometer, he finds the best test is to dip in a ripped off piece of baking parchment and leave it on the counter to see if it hardens correctly.  It’s ready, as he peels a bit off the paper.

sweet kisses patisserie paris chocolate tips

As they both roll up baking paper into mini cornets to pipe out the chocolate, the ingredients now come into place.

The tempered chocolate acts as a delicious glue, holding a half sphere of chocolate filled with a previously prepared dome of hibiscus jelly covering a lemon and Earl Grey sponge.

sweet kisses Patisserie Paris Baisers Sucrés chocolate

Next come the hibiscus chocolate petals, previously prepared using half-sphere chocolate moulds. Each chilled chocolate petal is stationed in line before being sprayed with a coloured white chocolate velours. The effect is magic, with micro particles coating the chilled petals.

velours spray on valentine chocolate

Kevin and Gnagalé prepared 3 different versions: a plain chocolate-petaled flower, a fully sprayed version and this version of just half sprayed on the petals, which the couple eventually decide to choose for the Valentine’s Hibiscus Flower.

sweet kisses Patisserie Paris Valentine creation

On goes the chocolate glue to stick on the petals, followed by quick freezing sprays to hold them in place.

The flower’s dome topping of Pink Champagne mousse perfumed with hibiscus flowers is given a neutral glaze with added silver lustre for that special je ne sais quoi.

Hibiscus flower Valentines Chocolate

Meanwhile, picture the scene as the team is swarming around our table in such a small space, carrying off their latest tarts and cakes to the shop.  Totally distracted I was, watching this pineapple coconut tart being topped with mango and lime then finished off with coconut shavings – a taste of the exotic which I gather is from Gnagalé’s native Senegal.

Pineapple mango tarts at Baisers Sucrés or Sweet Kisses Patisserie Paris

Another tip from the chef came as these lemon cakes were being prepared.  He adds the final touch: a thin piping of butter in the middle to help crack open the cake in the middle.

Isn’t that funny?  In the UK, we’d be in horror with cracks in our cakes but in France, they encourage it!

sweet kisses patisserie paris cake tips

More petals for another dessert were sitting ready for their turn in the lab but back to the Hibiscus Chocolate Flower.  Gnagalé carefully tops each dome with silver leaf and the Valentine’s chocolate is ready to go.

sweet kisses Patisserie Paris Valentine Creation

Hibiscus Flower Valentine’s Chocolate

Now for the cross-section and tasting!  Here you have it in a Hibiscus Flower: a Mexican 66% dark chocolate dome filled with hibiscus jelly with lemon and Earl Grey tea sponge, topped by a silver-glazed dome of Pink Champagne and hibiscus flower mousse, all encased in red chocolate velour petals.

The verdict: a tour de force of textures from the soft, crispy and fondant with light and subtle flavours to be enjoyed at room temperature (since this was still chilled.  It also wasn’t that sweet – something I keep mentioning about why French patisserie is in another league: they don’t add too much sugar so that you can appreciate the flavours.

All that was missing?  A glass of pink Champagne and my Valentine!

hibiscus flower chocolate Valentine Paris

With huge thanks to Chefs Kevin and Gnagalé Bézier for inviting me into their lab and Tholoniat Boutique of Baisers Sucrés.  Now it’s over to you to visit them and taste their specialities for yourselves. I discovered that they’re true to their credo: to share in the pleasure.

Baisers Sucres Sweet Kisses Patisserie paris

Wishing you a very Happy Valentine’s Day with the Fleur d’hibiscus from Baisers Sucrés, or let’s say from Sweet Kisses Patisserie Paris.

Sweet Kisses Patisserie Paris Baisers Sucrés Valentines Chocolate

Baisers Sucrés – Sweet Kisses Patisserie Paris

Baisers Sucrés
Pâtisserie Chocolaterie
Boutique Tholoniat
47 Rue du Château d’Eau
75010 Paris

Métro: Château d’Eau
Tel: (+ 33) 01 42 39 93 12

 

Update!  This has proved so popular with clients that Baisers Sucrés have decided to continue with the Fleur d’Hibiscus, even after Saint Valentine’s!