Chantal Guillon & Dessert First's Holiday Party Recap: A Macaron Lover's Dream Come True

Chantal Guillon Red Velvet Macarons - Fall / Winter 2015

There are only two things that I love about the holidays, having time off from work and indulging in seasonal desserts. When it comes to macarons and French pastries, Chantal Guillon sets a high bar with her creative twists, impeccable textures and unique flavors. Chantal Guillon's Fall Winter 2015 - 2016 Holiday Catalog was just released and you definitely don't want to miss the limited releases and seasonal flavors. Chocolate dipped marshmallow or foie gras and salted caramel macaron, anyone? 

Patrick and I recently attended a very fun holiday party at Chantal Guillon's SoMa location, hosted by my food blogger friend and author, Anita Chu of Dessert First and Chantal Guillon.

The moment we entered the shop's spacious kitchen, my jaws dropped to the vision of hundreds of colorful macaron shells accompanied with full pastry bags, an endless chocolate fountain and edible 18k gold paint - all there for us to play with, decorate, and eat. 

It felt like I died and the heavenly gods sent me to macaron heaven.  

There were so many seasonal flavors to try and while I loved each macaron, five flavors won over my heart: guava, foie gras and salted caramel, green tea, passion fruit and spice road. 

If there's something to be thankful for this holiday season, it's the creative minds behind Chantal Guillon. Seriously, take a look at the Fall Winter 2015 - 2016 Holiday Catalog and see how brilliant macarons can truly be. 

YOU SHOULD KNOW: The shop operates as a cafe and serves great breakfast and lunch, think French comfort foods like eggs cocette (ham, soft boiled egg, creme fraiche, gruyere and herbs) or a baguette filled with pork rillettes. The buttery croissant au jambon with ham, gruyere and sauce mornay is worth the trip back alone! 


I want to take this 10 level tower of macarons home with me. Can you believe that it holds up to 230 macarons?! 

Chantal and her team welcomed us into their kitchen to learn the art of macarons and we all had a blast.  

Anita Chu is an expert in all things dessert and her dessert blog is one of my favorites.  You should also check out some of her books on candy, lollipops, and cookies

The foie gras macaron is a new limited release for this year that cannot be missed, perfectly balanced between sweet, salty and richness levels, you'll want to order a box of 6 pieces just for yourself. 

You wouldn't believe how amazing this giant chocolate passion fruit grand macaron was. When you cut into the shell layers, you'll discover a chocolate and passion fruit mousse and a white chocolate truffle with a melty passion fruit ganache in the middle. It is incredible. Does the 18k gold chessboard decoration look familiar? It is inspired by fashion icon Louis Vuitton.

I painted my first macaron with a super thick coat of gold paint, not knowing at first that it was 18k gold until Jenn Yee, Social Media at Williams Sonoma laughs and says to me "That is one very expensive macaron!". If you've never tasted edible 18k gold before, it's sweet and metallic. It's usually brushed on very lightly, unlike my glowing creation. 

Playing around with raspberry, lychee and rose macarons. 

The party ended on a really sweet note. The shop offered each of us to pick out some macarons and pastries to take home with us. 

This heavenly lemon tart is to die for. It has the perfect amount of acidity, sweetness, and creaminess. The buttery crust is absolutely phenomenal. 

The Paris brest is a tasty traditional French dessert, made of choux pastry filled with traditional hazelnut praline cream. It was a delicious treat. 

Thank you Anita Chu and the entire team at Chantal Guillon for having us as your guests and for hosting an awesome event. I look forward to my next visit. 



1309 Howard St.
San Francisco, CA 94103

There are multiple locations





  • Mon to Fri  8:30 a.m. to 6 p.m.

  • Saturday 10 a.m. to sold out

  • Sunday - Closed

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