House Adam Macarons, Basque cakes, Basque Cannelés 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, as a wedding gift, a pyramid of Adam macaroons was placed on a pewter tray. The delicate delicacy so appreciated by the sovereign gourmet will be a success. We will rush from here and elsewhere, and even today, to savor the royal macaron from House Adam.

For more than 360 years, the know-how and the traditional recipe have remained unchanged. We savor today the same macaron as in his time the young king. The recipe, perpetrated by their ancestors before them, is now made by Miguel and Andoni Telleria-Adam in the discretion of their workshop with the same desire to provide pleasure to gourmets.

A selection of fresh almonds, harvested in September, is delivered to House Adam. Almond craftsmanship begins here. Crushed, ground with the precision of a goldsmith and skilfully 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 will be able to appreciate this work with the almonds, necessary for making the 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 out a sweet aroma of roasted almonds from the shop, a unique new sensory experience.

The macaroons are now accompanied by a selection of Basque cakes generously garnished with cream, jam or chocolate as well as a delicious range of chocolates.

OUR STORES

4 Place Louis XIV
64500 Saint-Jean-de-Luz
Such. : 05 59 26 02 13

6 Place Louis XIV
64500 Saint-Jean-de-Luz
Such. : 05 59 26 03 54

49 Rue Gambetta
64500 Saint-Jean-de-Luz
Such. : 05 59 26 03 54

3 Place Clemenceau
64200 Biarritz
Such. : 05 59 26 03 54

27 Place Clemenceau
64200 Biarritz
Such. : 05 59 26 03 54

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