Macaron Critique: Sadaharu Aoki

Love has a way of finding it's way back to you one way or another. It's funny that the final macaron maître just so happens to be the macaron boutique that I passed by everyday after class last fall and the same macaron boutique that I didn't bother to go into simply because -- actually I have no reason. Deep deep deep down, I believe the reason is because I thought, "Why visit a Japanese macaron boutique when I'm in Paris?" I was gravely mistaken.

Why not visit a Japanese macaron boutique when I'm in Paris?

At this rate you'll be finding me in a French sushi bar in Japan and a Chinese burger joint in Los Angeles. The contrast turned out to be a remarkable coup de foudre. As much as I hate to admit defeat, Aoki really sold it.

Although it took a bit of convincing to get me to finally cave in. Firstly, it was recommended to me by our illustrious PAL Sarah, and then by a more reliable source, Courtney, and after that mentioned in another macaron article that Anna sent me. When I finally made it to the boutique again, it was coincidentally under construction, for, yes, 5 days. My luck. But thank God I was persistent.

Now it comes down to a battle of East & West it seems, as it always turns out. Who will win the ultimate showdown? My beloved first love, Pierre, or the renegade underdog, Sadaharu?

VS

An intense battle it turned out to be, however I'm going to have to throw in the towel and call it a draw, because I really can't decide. Sadaharu nails it when it comes to experimentation, while Pierre doesn't always, however he does always turn out the perfect, and I mean perfect Mogador & outshines in all the classic flavors, in presentation, and traditional French technique. Sada (we're on nickname terms now) executes Asian flavors with finesse. I find that it's difficult to find a Western pâtissier who knows how to do that. And I can tell. I grew up with these flavors and these tastes & sensations on my tongue -- I know when it's foreign. I loved how he played with sweet & savoury (the essence of asian desserts) and his chocolate covered cassis macaron -- OUT OF THIS WORLD, I almost died.

After dragging George & Raphael to yet another one of my macaron whims, I dragged them to this adorable café (Bread & Roses) on Rue de Fleurus, just outside the Luxembourg gardens. Once we sat down we knew that we were going to be hungry.
29 Euro for a plate of smoked salmon?!

No, thank you.
You thought organic food in the US was expensive,
wait until you travel to Europe.
Holy sh*t.

It was a cute café though, admittedly, and we sat & devoured our Japanese confections.

If you're wondering how I managed to choose which flavors to try, I basically ordered anything in Japanese that I didn't understand. Hm. . . from what I can remember, this consisted of Matcha, Saya, Violette, Sésame Noir, Yuzu, Umé, Pêche, Genmaicha, Hojicha

Finally, because it was a hot day we decided to share a sesame noir ice cream sandwich.
The waiter at the cafe felt the need to mention how disgusting it looked.
But the ice cream was good.
Not so much the sandwich part...

By far my favorite.
Chocolate covered cassis macarons.
Genius.
Cover anything in a robe of chocolate and I'm sold.



MmMmmMMMMMMMMMMMMMM

That concludes this edition of macaron devouring. :)