Last time in Paris, I made it a goal to sample as many different flavors and brands of macarons I could. This time around, I haven’t been so diligent. I blame it on the colder weather and earlier sunset (yes, mother nature), both of which make it more difficult to walk around the walkable city as much as I did in the summertime. Anyhoo, I made up for lost time today by paying Pierre Hermé a visit, namely the location at 72 Rue Bonaparte.
Macs
Coing (Quince) , Marron et Thé Vert (Chestnut and Green Tea), Chocolat et Gingembre Confit (Chocolate and Candied Ginger). The ginger confit packed a nice spice to pair with the dark chocolate. The others were neither memorable nor texturally pleasing.
Truffe Blanche
I liked this savory macaron and this is coming from a non-lover of truffle oil, having lived, eaten and breathed truffle oil every day for a year at O Ya. Oui, c’est possible to be all truffled-out.
Mille Feuille de Praliné
Every since we made the douceur last week, I’ve been craving praliné and feuilletine. Despite the sweetness of praliné, I can’t get enough of the nutty richness! I love the crunch so much I even bought a bag of feuilletine to bring home 
I’ve never had enough truffles to be truffled out yet. Lucky you! PH’s praline millefeuille is one of my fav. too. Great photos!
thanks, Jenny! I shot it with my SLR, can ya tell?
I think the barquette looks kinda like it’s floating (shot it on a glass table)
Hi. Google brought me to your blog in a research effort for food-ing in preparation of my first visit to Paris. Good stuff! I will be looking for some of those (great) photos.
jessie
thanks!