Acide Macaron by Jonathan Blot (Paris, FRANCE) ★★★☆☆

As their name already indicated, Acide Macaron is most famous for their macarons which they hand-make more than a couple thousands of them everyday. Their combination of flavors are very versatile and although they are constantly rotating, the backbone consisting of bubble gum, red-poppy-coconut-milk and peppered strawberry among others is always very popular among their fan base.



Recently, they have expanded their repertoire with a much broader pastry menu which is quite an appeal for dessert lovers.



I decided to come and check them out myself.




While there are some traditional flavors in there (mille feuille and lemon tart for example), it's clear that their offering are more on the creative (contemporary) side. 



Le-Mont Blanc (6.5 Euros) - I have seen an older version (from 2014) of this on Sugar and Spice where the Mont Blanc cake was sitting on a tart shell so I assume this was a refined one with sable biscuit as the base. On top of that, we have a combination of chestnut flavored cream cheese, candied chestnut, chestnut cream vermicelli, meringues and gold leaves.



I wasn't expecting any acidity from the Mont Blanc cake so it caught me by surprise with its cranberry compote filling in the middle. The acidity was a welcome addition to balance the sweetness of the chestnut and the small bit of rum provided a lovely kick.



Boule Mont-Blanc Airelles (6.5 Euros) - An inspiration from the Christmas ball decorations. This was another chestnut themed dessert which unfortunately paled in comparison to the previous Mont Blanc cake.

Food Rating: 5.5/10
Price: €€€
Address: 85 Rue la Boétie, 75008 Paris, France
Closest Metro Station: Saint-Philippe-du-Roule
Tel: +33 (0)1 4076-0993
Website: www.acidemacaron.com