Chez l'Artisan, nous n’avons qu’un seul objectif : produire des merveilles gustatives au naturel, des chefs d'oeuvres fabriqués à la main un à un. Voilà tout le travail d’un artisan français, dont la vocation est de toujours faire mieux ici à San Francisco. Le Macaron Français, l’accomplissement de toute une vie.

Le chef Alexandre Trouan est une force de la nature. Il s’est entouré d’une petite équipe très talentueuse qu'il a formée à une parfaite et incomparable maîtrise du métier.

Nous sommes fiers de pouvoir dire que L'Artisan n’utilise que les meilleurs produits disponibles sur le marché. La réalisation de nos Macarons part de zéro : du jus aux zestes de citron et d’orange en passant par la pulpe de fruits et les pistaches dorées cuites au four. Sans oublier les différentes couleurs de nos Macarons composées à partir d'épices, d'herbes et de légumes. Une véritable bouchée de nature. 

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Heaven in every bite:

If you love sweets, look for the round , two-layered,colored pastries found in shops on your next trip to San Francisco or Paris.They appear almost artificial next to the luscious fruits tarts and multi layered cream and chocolate confections in the shop window.

The uninitiated might even think that they were created specifically for children, so fanciful are their pink,green and yellow hues.

These pastries are called Macarons and despite their appearance,they are heavenly in both flavor and texture France is indebted to Italy for its introduction to this delicate pastry.It is widely believed that the Venetians discovered the Macarons during their seafaring voyages of the Renaissance era and that the chefs of Catherine de Medici brought the recipe to France at the time of Catherine' s mariage to Henri II .The term ''Macaron'' has the same origins that of the word of ''macaroni''- both mean '' fine dough''.

The first macarons were simple cookies, made from almond powder, sugar and egg white. Many towns throughout France have their own prized tale surrounding this dessert. In Nancy, the granddaughter of Catherine de Medici was supposedly saved from starvation by eating them In Saint-Jean-de-Luz the Macarons of chef Adam regaled Louis XIV and Marie-Theresa their wedding celebration in 1660. It was only at the beginning of the 20th century when the Macaron became a "double-Decker" affair. Pierre Desfontaines, owner of the famous Laduree patisserie in Paris, got the idea of placing a layer of cream between two single Macarons while on a trip to Switzerland.

Macarons in the form of a cream-filled cookie are now commonly found in patisseries throughout Paris, in flavors as standard as vanilla, chocolate and coffee to those as exotic as rose and tea. But purists can still find the original, almond-flavored pastries in food shops around town.

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