Sunday, October 28, 2012


You can find them in Paris, London, Monaco, Milan, Switcherland, New York, Tokyo and so on. Trying to find the best ones, there was no other place than Laduree and Pierre Herme. Then its all the others. I still cant decide between the two of them. Laduree as the one who made them first are more traditional and the flavors are simpler and more authentic or distinct. On the other hand Pierre Herme is famous for his special combinations, the creativity and the big quantity of ganache.

Ladurée ( my full review with photos here )

My best: fleur d’oranger, 1001 nights, caramel with salted butter, rose, vanilla.

Pierre Hermé

My best: apricot and saffron, milk chocolate and passion fruit, rose.
I also liked a Christmas special with foie gras figs and chocolate, and the olive oil and mandarin.


Except the two above I have tried macarons from Fauchon which were moderate to good. In Greece the only good macarons I could find are in Zonar’s, an old café in the city center of Athens.   

In Switzerland there are some pastries similar to macarons called luxemburgerli. They are also nice, especially the ones I tried from Sprüngli.

Next.. Chocolate Top Ten

See also:

Paul, bakery and patisserie
Harrods at Christmas
Philippe Rigollot, patisier Annecy
Sadaharu Aoki, patisier Paris
Jacques Genin. patisier chocolatier Paris

1 comment:

  1. One of the best (modern), Berlin:, e.g.: Kürbiskern-Curry (pumpkinseed with curry)