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A couple of years ago I spent New Years Eve in Paris. It’s was a fabulous night — Laduree for macarons and champagne, then metroing to a spot with fewer tourists than the Champs Elysee but where you could still see fireworks over the Eiffel Tower. Street vendors were set up with food, while people ran through the streets with champagne.
In the comments to that post many folks suggested that while Laduree’s macarons are good, they don’t come close to comparing with the eponymous Pierre Hermé. According to commenters here, those are the best macarons anywhere. And after trying them, I certainly wouldn’t offer disagreement.
He was the pastry chef for Fauchon, and helped La Duree to expand, before starting his own brand. He operated only outside of France from 1998 through 2002, when his non-compete with Laduree expired.
Inside it reminded me more of a jewelry store than pastry shop, lit correctly to highlight the beauty of the cookies beneath the cases.
They really were better than any other macarons I’ve tried. And they have such interesting flavors, including with foie gras (which was spectacular).
I visited the shop that’s just a couple of blocks from the Park Hyatt, but they have several locations.
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