A La Folie: Macarons & Petits Choux

A la folie roughly translates to 'madness' (in the context of love) and it's a name that reflects Mercédé Coubard's passion for these wonderful macarons and petits choux. Mercédé was trained at the Alain Ducasse culinary school and has now introduced these small delights to Melbourne. A la folie also creates individual desserts, macaron cakes and macaron and petits choux towers. They even cater for special events! It was hard to choose which macarons to try, but in the end we settled on the Pistachio and the ever-popular Salted...