Two specialities from Chartres to be tried without fail…


The Mentchikoff is a delicious chocolate, made with praline and butter, and coated in a fine layer of meringue.
It was Leon Daumesnil, a confectioner from Chartres, later set up in Boulogne-sur-Mer, who had the idea in 1893, at the time of the Franco-Russian Alliance.

The technique for making smooth macaroons was discovered by Claude Gerbet, a cake-maker who set up in Paris at the end of the 19th century. His brothers family continued the tradition in Chartres, where they made their macaroon recipe one of the specialities of the city.
This macaroon was the first of what became called the "Paris Macaroons" – always smooth, but either flavoured or plain, filled or not – that we know today.



To find out more about Mentchikoffs and Macaroons, click on "Video".