Sacré Cœur & A La Pomponnette

Sacré Cœur

I did loads and loads of walking in Paris. This is the little cobbled street leading to the Basilica of the Sacred Heart of Paris. Sacré Cœur. Second time at this touristy point but ever so amazing sitting and admiring the view. Its at the highest point in Paris on the hill of Montmarte.

Leading up to Sacré Cœur

After a spot of sightseeing, we had the best meal ever at A La Pomponnette! Rustic feel and look AND the food was just AMAZING. Exquisite even. Not pretentious and very authentic French food. Very patient service too as they had to translate their menu one by one just for me 😀 It was pretty challenging to decide as everyone around me are little fuss pots since I am preggers. Therefore, cannot eat loads of cheeses, raw or undercooked meats etc etc. I settled for scallops since the waiter gave me a disapproving look and a huge no no when I pondered about a well done steak. My husband enjoyed the steak and he thought it was the best ever steak he had in his lifetime and he really does LOVE his steak.

A La Pomponnette, Paris

A La Pomponnette, Paris

A La Pomponnette, Paris

A La Pomponnette

Very very happy customers! If you find yourself in Paris, I highly recommend

À LA POMPONNETTE

Montmartre 42 rue Lepic 75018 Paris
Enjoy 🙂 🙂

Raspberry Mascarpone Macarons

Was trying to hunt down pictures of Paris and this is the best that I could find. Love love love Laduree especially their macarons. Everything offered on their menu was exquisite. Definitely did not disappoint, well worth the 30 minute wait for a table.

Slightly carried away, not a Laduree review but a post featuring my homemade macarons with no food colouring. They would have looked much better in pink but I tend to avoid using colouring.

For the shells:

90 grams egg whites (left at least overnight in the fridge)

25 grams granulated sugar

200 grams icing sugar

110 grams ground almonds

For the filling:

110 grams mascarpone (at room temperature)

3 tablespoons raspberry jam

If you are interested in how I made them, there will be another blog post coming up, as I made them again with a blackcurrant filling.

Check out my macaron pops! *Heart* everything on a stick, you have to try them out sometime.

Excuse the ‘punctured’ macarons, was careless when I was handling them.


These were delicious! The mascarpone filling was creamy and complemented the raspberry conserve very well. The worst part is having to wait a day for the macarons to ‘mature’.

Are you a macaron fan?