Meet the Best of France on this Page!

Learn from the best !   Chef Jean Robert De Cavel needs no introduction in Cincinnati. Two restaurants The Table and Le Bar de Boeuf bear his name.   Watch an episode from Cincinnati's foody channel Noshable Notes as he shows you how to make one of his favourite dishes. and  later, Scroll down the page and enjoy making  a scrumptious  macaroon native to Nancy.

Tour De Force - Chef Jean Robert De Cavel 

 Aah Macarons! Yum!

Macaron Cookies from Nancy ~ Les Macarons de Nancy

 When I served those delicious  melt in the mouth macrons at my daughter's wedding in Cincinnati, little did I know these delicate colored cookies had their origins in our sister city, Nancy France!

In Nancy, Lorraine, macarons, known as macaroon in the English speaking world, have been part of the local history since the time of the French Revolution (18th C). It is said that the original recipe was formulated and sold by two nuns who needed to support themselves after the French Revolution.   The “Soeurs Macarons” (Sisters Marguerite and Marie-Elisabeth),  are honored in Nancy with a street named after them. The “Véritables macarons de Nancy” is still guarded as a secret by Nicolas Génot of the bakery known as  Maison des Soeurs Macarons  “ House of the sisters Macrons” in Nancy.


I found this delicious recipie of the original macrons, the type I grew up with before they were turned into the pastel coloured delights!  I hope you enjoy it!

by Hillary Davis

by Steven Rothfeld





Makes 15 cookies


From: French Comfort Food, by Hillary Davis



  • 1⁄2 cup (60 g) almond slivers

  • 3⁄4 cup (85 g) almond flour or meal (Bob’s Red Mill)

  • 3⁄4 cup (150 g) sugar

  • 2 large egg whites, room temperature

  • 1 teaspoon almond extract




  • Preheat oven to 350° F (180° C).

  • In the food processor, process all ingredients until you have a paste. Use a tablespoon of the paste for each cookie and space them out on the baking sheets with some room in between. With wet fingers, gently tap the cookies on the top to round them, though not to flatten them, and bake for 14–15 minutes, until they just barely turn golden around the edges with the tops still pale. Cool completely before serving.



Ideas and substitutionsYou can also make them as close in size as possible and sandwich a filling in between two of them. Or you can dust them with powdered sugar once they are cool.