点评:Generally, when you hear 'macaron', you think of Pierre Hermé or Ladurée, right? Well these macarons are the OG. Baked by Ursuline nuns from 1620 onwards, these unfilled almond macarons are a St Emilion specialty as much as the wine that typically draws people to the medieval village.
Local lore has it that the original 1620 recipe was passed down by St Emilion families until it reached Madame Blanchez, who was in turn succeeded by Nadia Fermigier, the current proprietor.
Freshly baked each day, these delicious macarons come in distinctive blue and white boxes that make a wonderful gift, though if you're like us, you'll eat them all before they get back home...
Their flavour will be familiar to 'modern' macaron lovers - you can see where the modern ones came from - and there's something about their simplicity that I prefer. Enjoying them fresh with an espresso while they have a slight chewiness to them is an essential St Emilion experience!
翻译:一般来说,当你听到“马卡龙”时,你会想到 Pierre Hermé 或 Ladurée,对吧?好吧,这些马卡龙是元年。这些空心杏仁马卡龙从 1620 年起就由乌尔苏拉修女烘焙,是圣爱美浓的特产,也是吸引人们来到中世纪村庄的葡萄酒。
当地传说,最初的 1620 年配方由圣爱美浓家族传承下来,直到布兰切斯夫人 (Madame Blanchez) 手中,而布兰奇夫人 (Madame Blanchez) 则由现任店主纳迪亚·费米吉尔 (Nadia Fermigier) 继承。
这些美味的马卡龙每天新鲜出炉,装在独特的蓝色和白色盒子里,是一份很棒的礼物,但如果你像我们一样,你会在它们回家之前把它们全部吃掉......
它们的味道对于“现代”马卡龙爱好者来说会很熟悉——你可以看到现代马卡龙的来源——而且我更喜欢它们的简单性。一边品尝新鲜的咖啡,一边品尝带有轻微嚼劲的浓缩咖啡,这是圣埃美隆必不可少的体验!