Where to Eat the Best Luxurious Macarons in Paris?

Founded in 1682, Dalloyau is an institution of French haute gastronomy, recognized for its centuries-old expertise in creating macarons. Dalloyau macarons are distinguished by their composition made with high-quality ingredients and their less sugary taste, giving them a light and fluffy texture. Dalloyau's expertise in macarons is bolstered by the talent of chef Jérémy Del Val, a French dessert champion.

In Dalloyau's establishments, which combine a cafe, restaurant, and patisserie, customers can enjoy a variety of macarons with classic and original flavors. The almonds used come from Valencia in Spain, chosen for their softness, and the chocolate is selected for its intensity, coming from Venezuela. Dalloyau offers a range of flavors from traditional chocolate to more daring creations like ginger or vanilla-whiskey.

Dalloyau has managed to preserve and enrich its gastronomic heritage over the centuries, offering an authentic and refined taste experience. Dalloyau's macarons are highly appreciated, not only for their exceptional quality but also for their ability to blend tradition and innovation, making each tasting a unique gourmet pleasure.

Pierre Hermé, named the World's Best Pastry Chef in 2016, is famous for his macarons that combine classic flavors with surprising combinations. Each macaron, conceived as a unique pastry, offers a unique experience with its crunchy and soft shell and generous filling. Hermé sees the macaron as a field of unlimited creativity, where inspiration can come from a scent, an ingredient, or an encounter, allowing his Maison to offer unprecedented seasonal collections.

Maison Pierre Hermé Paris rigorously selects the best ingredients for its macarons, aiming to provide an exceptional taste experience. The collections vary between the Fétish, Veloutés, Adorables, and Jardins, each exploring new taste territories. Hermé's macarons, known for their precision and correctness, require meticulous attention at every stage of production. Among the flagship flavors are Ispahan (rose petal cream, whole raspberries, lychee) and Mogador (milk chocolate ganache and passion fruit).

Pierre Hermé's international reputation is based on his innovative approach to pastry. Trained by Gaston Lenôtre and having worked at Fauchon and Ladurée, he plays with traditional codes to create macarons with unique flavors such as Celian (candied chestnut and Corsican clementine confit) and Mosaïc (pistachio, cinnamon, and griottine). His philosophy is to create pastries without superfluities and with less sugar, allowing the flavors to shine fully. His shops offer a wide range of macarons, mixing classic essentials and bold seasonal creations.

Sadaharu Aoki's patisseries offer a unique culinary experience where Japanese finesse meets the elegance of French pastry. Known for his creativity and the art of blending flavors, Sadaharu Aoki presents an assortment of 16 macarons with flavors ranging from traditional chocolate or pistachio to bold ones like yuzu, black sesame, or wasabi.

Among these creations, the matcha tea macaron is particularly remarkable, offering an intense and authentic taste experience. The cherry blossom macaron, another specialty of the house, captures the subtle and delicate essence of flowering cherry trees, an emblematic flavor of Japan. These macarons are not just treats, but true culinary works of art, brilliantly blending tradition and innovation.

Sadaharu Aoki, originally from Tokyo and established in Paris since 1991, incorporates typical elements of Japanese cuisine into his creations. His Parisian boutiques have become essential destinations for lovers of Franco-Japanese pastries, offering not only macarons but also other delights such as the Yuzu tart and the salted caramel matcha tart. Maison Sadaharu Aoki is a true bridge between France and Japan, inviting a sensory journey through its creations.