Dec 11, '06

Macarons au Foie Gras by Pierre Herme


The highly anticipated Pierre Herme’s creations for the holidays season: “Macaron chocolate and foie gras” (the red one) and “Macaron églantine, figue foie gras” (the golden one).

The sucré-salé aspect ( salty foie gras and sweet chocolate) is particularly strong in the chocolate macaron. Tastewise, I thought Herme would manage to create something more unexpected and less straightforward…

Pierre Herme is known for inventing the most incredible macaron flavours, like olive oil or white truffle macarons and I am a  big fan of that. But this time he went too far: the macarons au foie gras are barely eatable.

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