I’m not obsessed. Really. But Sylvia had told me about Acide, a little-known macaron patisserie in the 17eme. And that the chef patissier, Jonathan Biot, was claiming his macarons were every bit as good as Ladurée and Pierre Hermé’s. And that his flavors were wacky and wonderful and begging to be tried. What’s a Sweet Freak to do? Of course I had to check it out.
It’s a sleek little spot in the darling Bagatelle neighborhood. And aside from a select few other desserts, it’s all macarons.
Indeed, in wacky flavors and in luscious Technicolor.
When you look down on them, it’s like it’s raining macarons.
Are they as good as the masters?
Chocolat noir. Rich and chocolaty, just the right side of fudgy.
Bubble gum. Hubba bubba, I wanna blow a bubble!
Salted caramel. Always a classic.
Strawberry and pepper. Surprisingly subtle.
Oui, they're pretty damn good.
When you go and taste for yourself, be sure to also peek into M. Biot’s high-tech kitchen in the back of the boutique. And maybe take one of his Sunday afternoon classes.
But, I’m not. Because I’m not obsessed. Really.
72 rue Legendre, 17eme