(437 Hayes) opened last week and provides definitive proof that a French macaroon can be a sensation in the right hands. Sure, the ones at Miette (449 Octavia) around the corner are eminently edible, but Paulette's are a story.
This is the second store for Paulette Koumetz and Chef Christophe Michalak, with the original based in Beverly Hills. The duo offers sweet bites crafted by a champion: Michalak won the Coupe du Monde de la Pâtisserie (World Pastry Cup) in 2005, and now ships his macarons up here daily.
There are no weak flavors here, which is great since they cost $19 a dozen. But a few shine extra bright, including an eye-opening violet with cassis jam, a fragrant raspberry rose, a clean and fresh chocolate mint, and a sticky and rich caramel pecan; a dozen of any of these would quickly disappear in these hands. Gluten free and made with egg whites, they have a decadent taste but won't make someone fall off the diet wagon. Unless you take Paulette's warning of a short shelf life of one to two days (which will soon increase to three to four days when the shop upgrades its refrigeration system) as literally as this writer did and consume the better part of a dozen in one deliciously buzzy afternoon.