The first was at Rachel Khoo’s dinner party. You might look at the lovely tray of petit green delights and think, Pistachio? Passionfruit? Green apple?
Wrong, wrong and wrong. Rachel made savory macarons: wasabi and olive. I didn’t try the olive one as I was saving my appetite for the five-course extravaganza that was ahead of us, but the wasabi macaron was delicious. The same delicate and creamy, moist but crisp texture, but it was a mouthful of savory instead of sweet. Surprising in a good way.
The next day I had lunch at Gaya and, after indulging in the heavenly chocolate praliné cake with rhubarb and hazelnut salted caramel ice cream (seriously)…
… we got a lovely little plate of petite fours, including macarons in another flavor that, shockingly, I’ve never seen or sampled: mint.
There is much to love in this city.
