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- Best Good Deed: Macaroon’s Day-

02 Mar. 2018

To celebrate the 13th Macaroon’s Day, the Relais Desserts pastry chefs are determined to gather their troops and their imagination to benefit this gourmet day under the sign sharing and solidarity. Started by Pierre Hermé, Relais Desserts VP, Macaroon’s Day –set every March 20th—gathers funds for various charities, this time it is once again the Vaincre la Mucoviscidose Association (Fight Cystic Fibrosis), officially deemed “a public interest association”, for which 50,000€ were collected last year.

 

The motto of this beautiful day announcing spring and hope “A donation, a macaroon.” Not at all a guilty pleasure, on the contrary, since in exchange for a simple donation, delicacy lovers receive a macaroon of their choice, be it a classic or one created especially for this occasion. So, a myriad of good deeds are expected in the boutiques, but also in the streets, in front of pastry shops themselves, as well as in the labs and pastry chef institutes.

 

 

 

 

The Lenôtre House has been very involved in Macaroon’s Day. It will donate 25% of its macaroon sales and courses from its “Ateliers de Gaston” (Gaston’s Workshops) to the Vaincre la Mucoviscidose (Fight Cystic Fibrosis) Association. Let’s not forget the courses around the little round cake organized in two of its institutes for non-professionals in Parly 2 and Vincennes.

 

The new macaroon « Annam » will be available in all  Jean-Paul Hévin stores around Paris.

 

Over at Pierre Hermé’s, about 20 delicious flavors will be available for tasting, among which: Rose, Jasmine and Fresh Mint in the Infinitely collection, or in Signatures, Isfahan, Licorice and Violet or also Garden of Atlas, new lemon, honey and orange blossom flavor.

Vincent Guerlais in Nantes, will favor the winner of the famous Amateur Macaroon Contest of Nantes, which he created, by baking the lemon-basil-blackcurrant center that made it the winner.

 

 

 

 

Signature macaroon: licorice and violet by Pierre Hermé. This year, like every year, the Pierre Hermé House will mobilize all its boutiques.

 

 

 

 

Some pastry chefs will give macaroon courses. Such as the Lenôtre House, which has scheduled courses in two of its institutes for non-professionals. Others, such as Reynald Petit in Vernon, will offer demonstrations.

Let’s also mention numerous other actions, such as the Bellanger House that plans offerings in its boutiques as well as in the streets and near the Le Mans Hospital, more specifically near the pediatric center.

Hundreds of volunteers from the Vaincre la Mucoviscidose Association (Fight Cystic Fibrosis Association) are expected for this day as well as most of the Relais Desserts pastry chefs who will generously donate their time and skills in about 175 shops in France and abroad… Like in Calgary, at Yann Blanchard’s, but also in Belgium, Japan and Luxemburg.

 

So, we invite you to join us and taste our macaroons for this very special day, an occasion not to miss out on! Hurrah for spring and delicacies!

 

 

 

 

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Front page, Signature Macaroons Isfahan, one of Pierre Hermé‘s favorite combinations where rose, raspberry and litchi intertwine.

 

 

 

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The new macaroon « Annam » with Vietnamese ganache by Jean-Paul Hévin

 

 

 

 

The new Signature macaroon “Garden of Lima” from the Pierre Hermé House, with lucuma nut and caramelized ginger.

 

 

 

 

Beyond the creation of a special macaroon and mobilization in its boutiques, the Bellanger House has scheduled actions in the streets as well as at the Le Mans Hospital, with mothers and kids.

 

 

 

 

On the other side of the Atlantic, Yann Blanchard, who settled in Calgary, Canada, will donate this day of active solidarity’s profits to the Mealshare association, which distributes meals throughout the city.

Drop macarons, set of 5 by Jean-Paul Hévin.
The color and the freedom of creation of the paint of the thirties inspired to Jean-Paul Hévin these “hand-painted” macarons. Between two hulls of chocolate Grand Cru of Cuba, discover a chocolate ganache, smoked in the wood of beech.

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