Two nights ago, I had dinner at the Alain Ducasse restaurant, Adour, at the recently-renovated St. Regis in Washington, DC. The menu was liimted but the food was excellent.
They served meringue cookies as petit fours alongside our desserts. This is my favorite type of cookie, and Adour’s rendition was quite good.
But the very best meringue cookies I’ve ever eaten were the ones waiting in my room on checkin at the Le Meridien Chiang Rai.
It’s really the little touches that make a memory.
[…] I’ve previously offered my peaen to the Le Meridien Chiang Rai’s macaron cookies. […]
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The “merinque cookie” is actually called a “macaron,” and not to be confused with a macaroon.
http://en.wikipedia.org/wiki/Macaron
Adour gets my vote for worst website over. I’ve been sitting here for 2 minutes waiting for their idiotic flash crap to load.
@SiT Sucks to be your internet connection 😉
They’re actually called macarons. But I like to call them mini-hamburgers.
http://en.wikipedia.org/wiki/Macaron
Gary, what did you think of the food-wine pairings? Was it really “Cuisine designed with wine in mind?” I’m debating whether to try New York’s Adour vs. L’Atelier.
They were invented in Switzerland by Spruengli confectioner and are called Luxemburgerli. They will ship them worldwide, or pick some up on your next trip to Zurich.
http://www.spruengli.com/luxemburgerli.php?PHPSESSID=03b1212eef2135a4c42926aee581456b
they are simply the best. Many places try to recreate them, high end ones too. None taste as good or offer as many varieties.
You need to try the ones at Ladurée. The French version is to die for!
@tivoboy But I cannot read a darn’s worth on how to order. 🙁