macarons

19 03, 2013

The best of French in New York: Your ultimate guide to Macaron Day – Part Two

By |2013-04-23T04:08:01+10:00Mar 19, 2013|1 Comment

With such a huge rise in popularity, both in France and in the States, some may wonder if the macaron is in danger of becoming a cliché, a product so intensely and frequently marketed as 'French' that it becomes boring and predictable, and more importantly, no longer desirable.

19 03, 2013

Best of French in New York: Your ultimate guide to Macaron Day – Part One

By |2013-04-23T04:08:49+10:00Mar 19, 2013|1 Comment

When one thinks of classic French culinary emblems, many things come to mind - the crispy baguette, the buttery croissant, the indulgent pain au chocolat. But in recent years, a certain French pastry has risen in popularity on both sides of the Atlantic– the chewy and delightful macaron.

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