The Cookie That I Couldn’t Eat

pierre herme macaron

I like Pierre Hermé very much. He’s a genius, and his stuff is gorgeous and the fellow deserves all the accolades that are bestowed upon him. He seems like a nice guy and his shops in Paris are swanky as all get-out.

His white truffle macaron I found very intriguing. Rather brilliant, actually. And I’m a big fan of his Arabesque, two apricot-flavored disks with a dusting of pistachio and a hint of crunchy croquante in the middle.

But this one, I couldn’t eat.


Some friends brought over a box of his macarons from his newest shop on the rue Cambon, and as they were running down the list of flavors in the box after dinner, I stopped…and gulped…when they told me what was in this one: foie gras and chocolate.

Look, I like foie gras. I like chocolate. But the idea of a sweet cookie combining the two was making my stomach quesy. On a scale of 1-to-10, I would say I’m a solid 5 in terms of being an adventurous eater. I don’t need to try everything that I can, but I’ll eat sea slugs, liver, oysters, barnacles, eels, and other squirmies, but I don’t feel the need to have bragging rights over everything which may remotely be edible.And I’m rarely never inspired to stick anything in my mouth that I’m certain I won’t like.

But cookies? I love cookies! There’s very, very few that I don’t like. In fact, I can’t think of one that I don’t.

(Unless there’s a cookie lurking around out there made of licorice, or squid. In either case, non merci.)

As we worked our way through the box, we finally got to the end, and all that was left was that one lonely red-hued foie gras et chocolat macaron. They insisted I try just a bite, a small bite, and I had to beg off.

I’ll stick with Monsieur Hermé’s tried-and-true flavors, like caramel à la fleur de sel, café, fruit de la passion et chocolate au lait, and even go out on a limb with a few oddities such as wasabi and grapefruit or the truffe blanche et noisette that fill out the rest of his current collection. But this one I couldn’t eat.

Any takers for the last one?

Pierre Hermé
4, rue Cambon (1st)

Other addresses in Paris:

185, rue Vaugirard (15th)
72, rue Bonaparte (6th)

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  • December 23, 2008 4:33pm

    All I can say is “Gimme it!” .. it won’t kill me, so no harm in giving it a shot. It might even be good. Fois is creamy with a hint of sweetness, so I don’t think it’ll be half bad with chocolate. Go on then David, be a dear and FedEx that last macaron over to moi! Merci :D

  • March 16, 2009 1:07am

    Its look very beautiful. and I know Its taste is delicious too.

  • December 5, 2009 1:59pm

    ooohlala, you didn’t know what you missed. I tried this, made by Pierre Herme himself during his class in Chicago and it remains to be my favorite. It’s an unusual but awesome pairing that only the likes of PH can come up with.

  • james c
    January 4, 2010 11:01am

    my assumption with chefs of this caliber is that they know what they’re doing. they certainly may make mistakes, and they certainly may produce things that you simply don’t like. but with top-level chefs, i always err on the side of trusting them. worst case: an unpleasant bite of food, max. 2 bites…… case: an experience that totally opens your eyes to new possibilities, a revelation. you’re clearly serious about food, why would you pass this up?