Maison Adam A selection of Basque cakes not to be missed in Saint-Jean-de-Luz

It was on the occasion of the marriage of Louis XIV and the Infanta of Spain in Saint-Jean-de-Luz in 1660 that a pyramid of Adam macarons was presented as a wedding gift on a pewter platter. This delicate delicacy, so beloved by the gourmet sovereign, was a resounding success. People flocked from near and far, and still do today, to savor the royal macaron from Maison Adam.

For over 360 years, the know-how and traditional recipe have remained unchanged. Today, we enjoy the same macaron that the young king enjoyed in his time. The recipe, passed down by their ancestors before them, is now made by Miguel and Andoni Telleria-Adam in the quiet of their workshop with the same desire to bring pleasure to those with a sweet tooth.

A selection of fresh almonds, harvested in September, is delivered to Maison Adam. The artisanal work with almonds begins here. Crushed, ground with meticulous precision, and expertly blended, they are incorporated into a mixture of egg whites and sugar. No need to ask for more details; the recipe is a family secret.

You can appreciate this almond work, essential to making praline, in the shop called Etxea (home, place of living in Basque) at 4 Place Louis XIV in Saint-Jean-de-Luz. A roaster releases a sweet aroma of roasted almonds from the shop, a unique new sensory experience.

Today, macarons are accompanied by a selection of Basque cakes generously filled with cream, cherry or apricot jam, or, for those with a sweet tooth, chocolate, as well as a delicious range of chocolates.

Our addresses

• 4 Place Louis XIV, 64500 Saint-Jean-de-Luz / Tel. : 05 59 26 03 54;
• 6 Place Louis XIV, 64500 Saint-Jean-de-Luz / Tel. : 05 59 26 03 54;
• 49 Rue Gambetta, 64500 Saint-Jean-de-Luz / Tel. : 05 59 26 03 54;
• 3 Place Clemenceau, 64200 Biarritz / Tel.: 05 59 26 03 54;
• 27 Place Clemenceau, 64200 Biarritz / Tel.: 05 59 26 03 54.

For your health, avoid eating too fatty, too sweet, too salty