Cross posted on Pinay Francophile’s Blog
I first found out that a pattiserie in Manila had been offering macarons from Toni’s Blog (Wifely Steps) a while back and I had made a promise to myself that I would seek it out and try out the goodies and find out how they fared in comparison to the original Laduree Macarons from Paris which Alan and I so love.
He and I had completely fallen in love with the delicacy that we now unabashedly request his officemates who fly to Paris on business to do us the favor of bringing us home a box (the corporate office on Champs Elysees is literally a hop, skip and a jump away from the Laduree Salon de Te on the same avenue) — and a favorite French friend always brings us a box whenever he is in New York on business. (And of course when Alan goes to the head office, one of the things he has to be lugging home if he wants to be let into the house is a big box.. LOL) Much to my chagrin, the grandest of pattiseries here in New York DO NOT offer macarons — (so please do tell me if you are in New York and you chance upon some deli, pattiserie or other, offering this favorite delicacy of mine.)
My girlfriend Demi and I had made a pact to go to BIZU together and she took me to the one on the Promenade arcade in Greenhills since it was closer to my home.. Demi had already been going to Bizu and was intrigued to find out how the macarrons would rate with me. At P30.00 each, they were rather pricey, but nowhere near as expensive as the ones from Paris which were over £ 1.00 each which roughly converts to almost $2.00 per cookie.
We tried the Ube and the mango flavors (staying true to Filipion flavors) and Alan and I later tried the Mango and then the Pandan macaron. They certainly looked every inch the authentic macarons, but perhaps because they were in refrigerated display cases, the texture was not quite the same. The Bizu macarons were just slightly harder, and so it was crisper than more chewy. No wonder they wouldn’t vouch for the macrrons surviving a flight without refrigeration when Demi tried to get a box to send to me through a balikbayan couple friend who were jetting back to the east coast a while back.
Flavor wise — they captured the essence of the ube, mango and pandan without being too sweet or overpowering, which is the essence of the flavoring of macarons. That is why I say they’re no Laduree but they’re on the right track. (Straight from Alan’s mouth, I should say.) But this is BIZU not Laduree, and I commend the Chef behind the macarons from Manila for bringing this delicacy home for Filipinos to savor.
If you feel like having some coffee or tea, an espresso perhaps, don’t be intimidated by the grand interior of Bizu — be it the bistro or the cafe — go in, order your beverage of choice, and try a macaron or two. Share the joy of knowing that something as heavenly and Parisien is offered right in the heart of Manila. Definitely worth the experience, and as close as you can get to Paris!