Macarons - All about macarons in so good.. magazine
Created in France, macarons have become one of the most successful modern pastry elaborations. How to elaborate a macaron, news and recipes by the best chefs of haute pâtisserie.
Marie-Joëlle Chiesa triumphed with a macaron with lightly roasted nuts from the Dauphiné region, fleur de sel caramel, and a thin sheet of chocolate.
Nathalie Pataut, trained by Alain Chartier convinced the jury with a macaron with a hint of spiciness.
In its seventh edition, the competition will celebrate 16 regional semi-finals, four of which will be outside of France.
The candidate from Nantes, coached by Vincent Guerlais, presented a raspberry, yuzu, and ginger macaroon.
On May 21, the winner of this French competition will be chosen, a competition which acquires an international dimension this year with some candidates being from Montreal and Venice.
Relais Desserts once again suggests celebrating the arrival of spring in the most charitable way: fighting cystic fibrosis.
Ten years ago, Pierre Hermé began this festival that has, in addition to honoring this delicious sweet, a charitable purpose: to raise funds to fight cystic fibrosis. This March, Hermé’s challenge and of the members of Relais Desserts is to reach the figure of 100,000 €.
Next May in Paris will be held the final of a competition that started as a local event and this year comprises 11 regional semifinals with renowned pastry chefs in the jury panel.