Everyone raves about Pierre Hermé's ISPAHAN.
The Ispahan is composed of 2 almond (à la rose) macarons, raspberry gelée, + fresh raspberries. Hermé has made quite a few versions of this combo... "Mr H Ispahan"(c) arrived perfectly intact back to my hotel room.
No berries decided to walk in transit as they had on someone else's creation :)
On rue de Seine, another version...what do you think?
An older version... Hermé created the Ispahan when he was still working at Ladurée. But some say it lacks his finess now. I was lucky to see the original version of the Ispahan in Jahan square before Persia/Iran closed it's doors. I wondered what was the relationship? Color or shape..?
It's the Persian Rose syrup that makes the Ispahan Ispahanian!
I'm sorry to report that "last-day-in-Paris-angst" made me wolf down this petit-four too quickly. I'll just have to go back and conduct a more leisurely tasting of this famous treat...