Here at L'Artisan, We have but one focus and that is a Natural petite culinary wonder, a masterpiece, hand-crafted one by one by a true French craftsman here in San Francisco, California. The French Macaron, to some their life s work is an attempt to do many things well.
Chef Alexandre Trouan, a force of nature himself, has assembled a small talented team who believes mastering one thing to perfection is untouchable and unparalleled.
We are proud to say that L'Artisan uses only the best products available on the market. We make everything from scratch: juice and zest from lemons, oranges and fruit puree using local ripped fruits, roasted pistachio in the quest of making our Macarons all natural. We also make our own food coloring from different spices, herbs and vegetables.
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.