m a c a r o n s

I have never eaten a macaron. I’ve seen them before and couldn’t shake the image of psychedelic hamburgers, with movie candy flavors. Would never have gone near one without suggestion.

But I misjudged. Big time.

Each of these confections has its own flavor combination (a fluffy biscuit exterior and a typically darker interior): saffron and pistachio, passionfruit and chocolate, olive oil and vanilla or mandarin, caramel and salted butter. Some are dense interiors, stretchy, others soufflé like, evanescent, not long in the mouth.

Today we did a head to head comparison as Natalie wanted to bring the best back to Toulouse. It was La Durée versus Pierre Hermé. La Durée won with its delicate blues and servers adorned in white aprons. Something between a trippy pharmacy, a jewelry store and a library.