Comments on: Yes folks, there are incompetent pâtissiers in Paris

By: Mochene

Mochene — Tue, 30 Dec 2008 05:49:09 +0000

I groaned and giggled at the same time. Perhaps there was a bungled macaron robbery and they hurriedly sampled and stole what they could?

Or maybe the competition down the street sabotaged their mac case?

By: Duncan

Duncan — Sun, 28 Sep 2008 23:59:26 +0000

Emily, glad you liked them:)

By: veron

veron — Fri, 26 Sep 2008 20:12:23 +0000

Oh my god, I am covering my eyes in horror. Not only are they deformed but the shells are so thick!

By: EmilyM

EmilyM — Fri, 26 Sep 2008 11:28:49 +0000

Eeeeeek! Perhaps they're sold for making triffle base? Or does Pierre Hermé pay them to do this to make his look better? Oh no, wait, did Laurent just open a branch in Paris….?

On the upside, as an after dinner treat tonight, I have now tasted the best macarons I've had in Australia – thanks Duncan for leading me to these

By: Duncan

Duncan — Wed, 24 Sep 2008 09:57:25 +0000

Look what's on YouTube folks! Some horror… but I do think it was cruel to have given the chefs the French meringue version rather than the Italian meringue!

http://www.youtube.com/watch?v=5baKGpzsCik&fmt=18
http://www.youtube.com/watch?v=sYE-4nm2VH4&fmt=18

By: Manggy

Manggy — Wed, 24 Sep 2008 03:39:08 +0000

I'm on it, Duncan. I also want to see the episode. I'll email you when I've found a way for you to see it

By: Duncan

Duncan — Tue, 23 Sep 2008 13:26:17 +0000

Oh my god oh my god oh my god. I need to see that episode!! Damn. Thanks for mentioning it SJ (and welcome).

By: SJ

SJ — Tue, 23 Sep 2008 12:17:39 +0000

Duncan – I couldn't help but laugh aloud while watching an episode of Professional Masterchef (British Show) recently.

Contestants are required to make two classic dishes for Michell Roux Jnr and a second judge.

Al three professional chefs failed massively with their macrons – one even declined to bring them to be judged they were so awful. I did think of you. (Have had one at Jacques Reymond and although tiny it was pretty good texture)

By: Duncan

Duncan — Wed, 17 Sep 2008 03:58:27 +0000

Ah, Parisbreakfasts, welcome:) Only yesterday I emailed a link to one of your posts to a friend. Always love your paintings.

And yours pics of slipping-around PH creations are devastating but funny:)

By: Parisbreakfasts

Parisbreakfasts — Wed, 17 Sep 2008 02:06:12 +0000

I'm mad for your site and delighted David Lebovitz gave out your link. As one who paints (only) macarons almost everyday, I am always looking for the perfect and the imperfect.
There are some particularly unappetizing Parisien macs here. http://parisbreakfasts.blogspot.com/2007/11/dessert-alert.html
It is always a shock too.
I took a 3-hour class at Lenotre and pretty much decided to stick with my paint brushes and avoid the Kitchen Aid at all costs.
Not they let us do much of anything anyway.
Still it is great fun reading about other's disasters.
Thanks for all the links to those willing to put their heads in the macaron guillotine.