This French Connection is an edible one.
This is my second participation in this December Fundraising Event which involves bloggers the world over. It benefits the UN Food Programme.
The 2006 Edition raised $62,925 (US). Help us top that this year!
The name MadMac stands for Madeleines and Macarons.
After working at Fauchon first in France, then in the US, Florian Bellanger and Ludovic Augendre launched their baby MadMac earlier this year.
They share a little History of Macarons of which I offer an excerpt:
"The first Macarons were simple cookies, made of almond powder, sugar and egg whites. Many towns throughout France have their own prized tale surrounding this delicacy. In Nancy, the granddaughter of Catherine de Medici was supposedly saved from starvation by eating Macarons. In Saint-Jean-de-Luz, the macaron of chef Adam regaled Louis XIV and Marie-Therese at their wedding celebration in 1660.
Only at the beginning of the 20th century did the Macaron become a "double-decker" affair. Pierre Desfontaines, the grandson of Louis Ernest Laduree (Laduree pastry and salon de the, rue royale in Paris) had the idea to fill them with a "chocolate ganache" and to stick them together."
Interested in these treats, remember, the Prize Code is UE 16
PLEASE NOTE: Since this is a food item, we will take bids only from people in the US as we are not familiar with rules and regulations of other countries.
Now go to the Menu for Hope 4 Donation Page hosted by First Giving.
Then Make a Donation of at least $10 (US). Each $10 donation gives you one raffle ticket towards the prize you chose.
For US donors, if your company has agreed to match your charitable donation, please remember to select that option and fill in the necessary information so we may claim the corporate match.
Do not forget to leave your e-mail address so we can contact all you lucky winners.
Winners will be announced on Chez Pim and here bien sur in mid-January 2008.
Find 2 more delicacies on younger sibling Food Wine Travel.
For all other East Coast (US) Options visit Serious Eats.