La Belle Miette Melbourne

User Reviews of La Belle Miette, Melbourne

Displaying: 1 - 2 of 2 reviews

8.3 Highly Recommended

Food 10 Ambience 7 Service 7 Value 9

The window draws you in but the macarons bring you back! They are so nice! These are possibly the best macarons in Australia. Its a big call but until you've tried them you just won't know.

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Feb 20, 2012

Sir and MLady
14

10 Highly Recommended

Food 10 Ambience 10 Service 10 Value 10

Long French windows grace its entrance. Boxes and pyramids of macarons in the window front. Filigree iron seating on the landing. Shelves stocked with tea from Mariage Freres and artisanal lemonade by Hansi. A veritable rainbow of irresistibles lie spread across a marble top. We give you La Belle Miette — translating to a little crumb, a little crumb of Paris in Melbourne.

La Belle Miette has perfected the mini burger of the 21st-century bourgeoisie.

In terms of appearance – La Belle Miette is unparalleled, in Melbourne at least, for the consistency of each and every of its irresistibles. Shells are smooth, never cracked and do not hide airpockets nor empty shells. The feet (the hem of the shell) are moderately-high, not overly-frilly, never protrude and are always present. The shape is desirably and voluptously round, rather than flat. It’s sweet symmetry at every angle.

In terms of taste – Most of La Belle Miette’s macarons are very flavoursome, a flavour explosion in one’s mouth. The perfume-inspired macarons are simply ethereal. A few (the Olive Oil, Ginger and Cherry Blossom macarons), however, are more delicate and require far more sensitive tastebuds. Cacao‘s macarons are probably more consistently flavoursome.

Nonetheless, none of La Belle Miette’s macarons are insipidly-flavoured, all-sugar mediocre messes commonly found elsewhere. The ganache filling of each macaron is just-right.

In terms of texture – The proprietors of La Belle Miette state that “premium grade almonds are dried, ground, sifted, then reground and resifted with sugar until a fine, powder-like tant pour tant (half-almond, half-sugar) is achieved.” It’s patissier’s speak for as close to textural and compositional perfection as one will ever find, a consistent trait from this and past samplings, a melt-in-the-mouth balance of crisp, spring, air and slight chewyness. Never crunchy, never soggy, never sticky.

With regards to maturation, “Maturation” (ie allowing to stand for a day or so, or refrigerate for a few hours) is not necessary. La Belle Miette’s macarons may be eaten on the day of purchase.