How does an American cooking teacher get invited to appear on public television in France? In my case, this unusual opportunity arrived in the form of an email from Chicago’s Alliance Francaise. Two video artists from TV5 would be in Chicago over the Thanksgiving weekend. Did the Alliance know of anyone willing to prepare this uniquely American holiday meal for a French audience?
The French macaron is a study in perfection. It consists of two impeccable meringue cookies, their ruffled skirts bound with a rich creamy filling. It seems to say “don’t try this at home”. And that was good advice, until recently. Now macaron recipes are appearing in cookbooks, even in English.
The macaron’s new popularity is the result of a make-over worthy of Oprah. What was once a shy, pastel tea cookie can now be found dyed in unnatural colors, filled with banana nutella and candy corn buttercreams, even sprinkled with smoked salt and lined up in high-end Paris and New York pastry shops like so many exotic showgirls. The macaron has become a platform for confectionary brinksmanship.
Here’s one of my favorite dishes from our fall visit to France. This gorgeous zucchini blossom stuffed with langoustines was served at lunch with friends at Ze Kitchen Gallery, just off the Quai des Grands Augustins. Chef William Ledeuil’s love of fresh, clean uncomplicated flavors is visible as is his artistry. (We often make mid-day our main meal of the day. You’re served great food at much lower prices than dinner and the chef has time to come around to chat.)
