Paris

Macarons: Ladurée vs. Pierre Hermé

Paris's two great macaron houses: Ladurée, the 1862 classic, and Pierre Hermé, the modern innovator of bold flavors like Ispahan. They're so different that you should taste both to truly know the Paris macaron.

History

The macaron's roots are in 16th-c. Italy, brought to France by Catherine de' Medici's chefs. The double-decker shape (two shells + ganache) was invented in 1930 by Pierre Desfontaines, Ladurée's cousin. Ladurée was founded on Rue Royale in 1862; after an 1871 fire it was rebuilt with Jules Chéret's chef-dressed cherubs that became the brand emblem.

Tips

·Ladurée: Rue Royale & Champs-Élysées flagships / Pierre Hermé: several boutiques
·~€2.50 each; a box of 6 (~€15) makes a good gift
·Don't pick one, try both

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