Paris: Macarons and Rose Petals
Mûre Myrtille (Blackberry Blueberry), Réglisse (Licorice), Café (Coffee), Verveine lavande (Verbena Lavender), Caramel Salé (Salted Caramel), Vanille (Vanilla), Bergamote (Bergamot), Rose (Rose), Pamplemousse (Grapefruit), Passion (Passion Fruit), Praliné (Praline), Citron (Lemon), Framboise (Raspberry), Pistache (Pistachio), Chocolat (Chocolate).
We experienced a few showery afternoons while in Paris. And although Paris in the rain offers the potential for lovely photos of passersby with parapluie (umbrellas) and reflections on the sidewalks, in this instance not many people were on the streets and the light was too dull for reflections. And so, I stocked up on dozens of mouthwatering macarons and did a series of photo shoots in our charming, period hotel room and little balcony.
Photographing the beautiful colors was fun but I will never be a food photographer – so fiddly and nerve-wracking when a small fortune in little gooey cookies begins to melt and drip in a muggy Paris afternoon, despite cooling off periods in the fridge. So I’d like to dedicate this post to my dear friend Éadaoin at City of Blackbirds in Ireland who DOES love food photography and takes yummy macaron photos herself. :)
Eyeing the gorgeous colors, I suddenly realized that the soft pinks, maroons, greens and yellows exactly matched the abundant handfuls of fresh rose petals that filled the gift bags I’d gotten at my new favorite flower shop, Au Nom de la Rose. Well, I had to photograph them together, didn’t I?