House Adam A selection of Basque cakes not to be missed in Saint-Jean-de-Luz

It was on the occasion of the marriage of Louis XIV and the Infanta of Spain in Saint-Jean-de-Luz in 1660 that a pyramid of Adam macaroons was placed on a pewter tray as a wedding gift. The delicate delicacy so appreciated by the gourmet sovereign was a success. People flocked from here and elsewhere, and still do today, to savor the royal macaron from Maison Adam.

For over 360 years, the know-how and the traditional recipe have remained unchanged. Today, we enjoy the same macaron as the young king did in his time. The recipe, perpetrated by their ancestors before them, is now made by Miguel and Andoni Telleria-Adam in the privacy of their workshop with the same desire to provide pleasure to gourmets.

A selection of fresh almonds, harvested in September, is delivered to Maison Adam. The artisanal work of the almond begins here. Crushed, ground with a goldsmith's precision and expertly mixed, they are incorporated into the preparation of egg white and sugar. No need to ask for more, the recipe is a family secret.

You can appreciate this work of almonds, necessary for the making of praline, in the shop called Etxea (house, place of life in Basque) at 4 place Louis XIV in Saint-Jean-de-Luz. A roaster lets escape a sweet aroma of roasted almonds from the shop, a new unique sensory experience.

The macaroons are now accompanied by a selection of Basque cakes generously filled with cream, cherry or apricot jam or, for those with a sweet tooth, chocolate as well as a delicious range of chocolates.

OUR STORES

• 4 Place Louis XIV, 64500 Saint-Jean-de-Luz / Tel. : 05 59 26 02 13;
• 6 Place Louis XIV, 64500 Saint-Jean-de-Luz / Tel. : 05 59 26 03 54;
• 49 Rue Gambetta, 64500 Saint-Jean-de-Luz / Tel. : 05 59 26 03 54;
• 3 Place Clemenceau, 64200 Biarritz / Tel.: 05 59 26 03 54;
• 27 Place Clemenceau, 64200 Biarritz / Tel.: 05 59 26 03 54.

For your health, avoid eating too fatty, too sweet, too salty