Mc-A-Ron Part 2

Pain de Sucre

So yesterday I gave you a few insights on how you would go about making your own Macaron, but sometimes we really are not up to it.  And we happen to be in Paris.  And what would you say, we have a craving.  But you really don´t have the time, inclination or knowledge of where to get your Macaron “fix”.  So that´s where one of my latest scientific explorations took me, a journey to discover the best Macaron in Paris; had a few in Lyon, but not worth talking about them.  The quest started at Hugo & Victor, on Blvd Raspail 6th arrondissement where I found them very consistent in size, excellent flavor (Mango, Combawa, Vanilla) and nice colors, although they could have been more intense.  I continued to Pain de Sucre, in the Marais.  These had the most intense colors, nice flavor, and excellent flavor combinations (Chocolate Mint, Cherry Pistachio, Goat cheese, Angelique).  My next stop was Lemoine, whose specialty are Canelé, but had some decent Macaron with very exciting flavor combinations (Foie Gras and Fig, Ginger).  This store on Rue Saint Dominique is not far from Jean Millet which was my next destination.  Very famous for being one of the first french pastry shops to open stores in Japan (Tokyo and Yokohama), unfortunately they have let the quality of their product go down the gutter, at least in the Macaron department.  It´s a shame their flavor combinations (Strawberry-Basil, Yuzu, Blackberry-Lavender) did not deliver the expected bang.

A few days later, I got to Pascal Pinaud, a small Patisserie-Boulangerie on Rue Monge, owned and operated by its namesake.  Ex Chef Patissiere at Le Cordon Bleu, who trained and inspired me (And a few others, he has his own chocolate from Vosges chocolates).  The Macaron here, are very traditional, you can tell they are piped individually (Not very consistent in size).  The flavors are intense, though they lack imagination.  The journey continued all the way across Paris to the 18th arrondissement, here Arnaud Larher MOF (More on MOF later), surprised me with brilliant colors, excellent flavor combinations (Champagne-Orange, Strawberry-Lychee, Green Apple, Pain D´epice) and magnificent packaging.

I hope you are not bored yet, ´cause the best is yet to come!

Sadaharu Aoki

One of Paris´s best kept secrets, Sadaharu Aoki, is no longer that secret.  They currently have four stores in Paris, three in Tokyo and two in Taipei.  I’m sure this master of fusion patissier has come to make Pierre Hermé a bit nervous!  With brilliant flavor combinations: Genmaicha (Green Tea with popped rice), Ume (Salty Prune), Macha (Green Tea), Saye (Strawberry-Pistachio), Yuzu and Black Sesame; and the precision craftmanship of a japanese sword maker, this is probably one of the top three Macaron purveyors in Paris.

Lenotre

Almost ending the tour I arrive at Laduree creators of what we know today as Macaron.  As one might expect they are very conservative with their flavors (Except for the seasonal flavors), but make up for this with impeccable quality.  With one last stop before ending at the temple of modern Macaron, I stopped at Lenotre, pound for pound (Given the amount of stores, variety of products, and impeccable quality of their products) the best patisserie in Paris, and probably the best pastry school in the world.

Enter the temple, no not Indiana Jones, Pierre Hermé… For the last ten years or so, he has caused a shock to the system.  He was the revolutionary patissier who decided that Macaron deserved more than chocolate and vanilla.  And the best part, even though he has had a stratospheric rise, quality continues to be non plus ultra.  His boutiques, packed on weekends with lines that go out on to the streets, are a feast to the eyes on their own; but when you are put to choose, it is a task that would have driven Pavlov´s dog crazy.  A few of the flavors I like: Passion Fruit-Chocolate, Olive oil-Mandarin, Mango-Coconut-Caramel, Vanilla-Caramel…

So the next time you are in Paris, you have the definitive guide to the Macaron Experience, enjoy!!!

Note:  Some of you who might be savvy on Paris, will be wondering why I did not mention Gerard Mulot, simple, he deserves a post of his own.

Too Too Tuna

For the last few years fresh tuna has become very popular.  The images, of tunas being auctioned off in Tokyo’s Tsukiji market have made it around the world, and have left us wanting to experience this delicacy.   If you are lucky enough to come by some Grade 1, or sushi grade tuna, I would recommend you eat it, as is, with just a dash of soy sauce. 

 But then again it is more likely you´ll get a lesser grade tuna (this doesn´t mean it´s  bad tuna) at you local grocery store, and this is where my recipe comes in.  This is a quick and easy one, the only MUST is making sure your tuna steaks are at room temperature when you´re ready to cook them.  Believe me, It´s very embarrassing when you serve a tuna that looks beautifully cooked and is ice cold in the middle.

Prep time 20 min, Cooking time 10 min, Eating time lighting fast

Seared Tuna with Aioli Trio:

4 Tuna Steaks

1 Tbsp Canola oil

1 Tbsp Sesame oil

6 Tbsp Toasted Sesame seeds

1 1/2 cups mayonnaise

1 1/2 Tbsp Wasabi Paste (or Wasabi powder)

1 Tbsp Sriracha Hot Sauce

1/2 Tbsp Sesame oil

1 Tsp Lime juice

1 Tsp Soy sauce

4 Garlic Cloves, roasted

1. Heat a heavy pan, add canola oil and sear tuna for 30-40 seconds on each side.

2. Drip sesame oil on tuna steak when you have turned it.

3. Cover each steak with toasted sesame seeds.

4.  Divide mayonnaise in three, add wasabi to first third. Add Sriracha, sesame oil, lime juice and soy to second third.  Add Roasted, mashed garlic to last third.

Serve sesame seed side up, decorate with chopped chives and three aiolis.