At the end of May ★You are writing an article about "MACARONS".
Just the other day, Pierre Elme of "PIERRE HERME PARIS", ranked second, came to Japan for about five days to announce a new product to be released in June and a recipe book for "MACARONS", which will be released in Japanese translation.
No, I have participated in the party, so I would like to introduce it to everyone who is viewing the blog.
This new work includes "Macaron Amvi", which was newly added to the "Amvi" series of Cassis and Violet (Smile), and "Egju Belant", the most luxurious plate chocolate cake.
By the way, as for the addition of macaron ... There are various types of macaron depending on each region of France, but the most popular in Japan today is officially "macaron de Paris".
In this Macaron de Paris, the younger brother of the founder of the "Ladule" said, "If you put a ganash (chocolate cream) on a macaron, which was originally a piece of cookie ... I
've heard that it was the starting point (it seems that there are various theories ...
).
Elleme (at that time, he came to Fochon) was selected as Chef de Patissier and Vice President for Ladule, and then he created a number of novel and delicious masterpieces such as "Ispahan" using macarons, roses, lychees, and framboises, and so on.
In other words, the macarons of "Ladule" and "PIERRE HERME PARIS" were brothers! !
By the way, if you look at the showcases of both "Ladule" and "PIERRE HERME PARIS" under Nihonbashi Mitsukoshi's depa, you will find cakes with the same face line up (both are very delicious!)
When I talked to Elleme about this correspondent blog of 
the Chuo-ku Tourism Association, I was very pleased, and I was happy to cooperate with the photo posting, MERCI Mushoo.
HP of PIERRE HERME PARIS 
：http://www.pierreherme.co.jp/topics/
