Savory Macarons

There is an avant garde pastry chef in France that uses savory fillings for his macarons. It's a totally cool idea deviating from the normal treatment of the pastry. And that idea makes over the top interpretation for hors d'oeuvres.

Although you couldn't see what's inside (for now), the macaron was filled with a small medallion of foie gras with truffle cream, balsamic fig compote, elderflower geleé, sea salt, fresh chives and thyme, and caramelized onions.

I would describe it as if you're having a bite of a piece of pungent cheese on a soft cracker with some cured meat and a drizzle of honey. Absolute pleasure. It goes very well with some bubblies.

It also covers all the 6 components of taste - sweet, salty, sour, umami, pungent and bitter.

Interesting?  yes!

So let's wait for the magazine issue to come out this summer..