October 23, 2014


Milleneufcentquatrevingtquarte or MNCQVQ for short, is a french label of beautiful and unique printed squares of silk. All of the prints are hand drawn and painted by the talented design duo, Amélie Charroin and Marie Colin-Madan, both born in, you guessed it, 1984. Each scarf is really a piece of wearable art, woven and printed in the birthplace of traditional French scarves, Lyon, France.

As the cool weather arrives, I love to wear scarves more to help keep warm and to style up my jackets. These silk scarves would make such a beautiful addition to my accessory collection. A bit of an investment, but because they are silk, they will transition amazingly through each season.

Shop them online at MNCQVQ or find a shop near you here.

October 22, 2014


Finally, Ysé has come through for us small breasted woman. Ysé has created the first French lingerie brand for woman with size A and B cups, hallelujah! For women like me, it can be difficult to find lingerie that fits me properly, while still being beautiful, comfortable and affordable. I either end up not wearing a bra because let's face it, I don't need much support, or I do wear a bra but it never really feels right. With the collection of bras Ysé has designed, I can finally wear a bra made specifically for my smaller size, that will enhance my natural look. The best part is, their lingerie is so pretty and delicate, and so classically French. 

Once I can decide on which bra and panty set I want (or should I say need), I will be treating myself very soon.You can shop online at their e-shop or visit them in person in Paris, oh la la! 

October 21, 2014


Ah crème brûlée, is there anything better? Cracking that top layer of hardened sugar with the tip of a spoon, to me, is the best part. I have only ever tried the traditional kind, that sweet taste with a hint of vanilla, such a delicious classic. I knew if I was going to make it at home, I wanted to spice things up a little and pick a recipe that was unique and oh so French. Of course I had to venture into my trusty Ladurée Sucré recipe book to find the perfect, alternative version. Not to my surprise I found one and made it right away. Normally I am not the biggest fan of any orange flavour in my desserts, but the orange flower water used in this brûlée is very light and subtle. This dessert would be perfect to make for the upcoming holiday season, who wouldn't love a twist on an old favourite? 

Crème Brûlée à la Fleur d'Oranger

cooking time: 1 hour
prep time: 15 minutes
resting time: 2 hours
makes: 6

3/4 cup + 1 tbsp | 200 ml whole milk
1 cup + 1 tbsp | 250 ml heavy (double) cream
6 egg yolks
1/2 cup - 1/2 tbsp | 85 g granulated sugar
3 1/3 tbsp (50 ml) orange flower water
about 1/4 cup | 50 g brown sugar for finish

Equipment: Crème brûlée moulds

1. In a saucepan, bring the milk and cream to a boil.
    In a large bowl, whisk the egg yolks and sugar until pale. Gradually add the milk and cream mixture    
    and the orange flower water.

2. Preheat your oven to 210°F | 100°C.
    Pour mixture into moulds. Put them into a roasting pan or on a high rimmed baking sheet. Place 
    in your oven and pour water in pan or sheet to 1/5 inch | 5 mm below the rim of the moulds. Bake (in 
    a bain-marie) for 1 hour. 
    The custard is cooked when it is softly set. Check to see if it is done by inserting the tip of a knife; it 
    should still jiggle slightly in the center.

3. Remove moulds from one and allow to cool completely. Cover with plastic wrap to prevent moisture  
    from collecting on the surface, and refrigerate for a minimum of 2 hours.

4. When ready to serve, preheat the oven to broil setting. Meanwhile, remove custards from the 
    refrigerator and sprinkle the tops evenly with brown sugar. Place in the oven and caramelize for 2 
    minutes under the broiler, keeping a close eye that they do not darken too much. When sugar has a 
    deep caramel colour, remove from the oven and serve immediately. 

Bon Appétit!

(Recipe from the decadent LADURÉE Sucré cookbook)

October 20, 2014


There is a certain sadness that comes with knowing something you love is happening for the last time of  the year. Even if the warm weather and sunny days continue well into the winter in the South, yesterday may have been the last time I take a dip in the sea and have the sand squish between my toes.
I spent a lovely Sunday soaking up the sun and floating amidst the waves, with good friends, good food and great weather. The day quickly wound down as the tide rolled in and the wind picked up. So we moved onto a beach patio to enjoy beers and cheers this memorable summer goodbye. Till next year...

October 17, 2014


Is it just me or does October seem to be flying by? We're half way through already! 
This weekend I am spending some time doing mini home improvements, mainly in our bedroom and dressing room. Saturday night James and I are going to try and see the new movie, Get On Up. It looks awesome! Then Sunday we are taking advantage of the remaining summer heat and hitting the beach with friends. We will see if I will be brave enough or not to enter the sea, hopefully I am. This will probably be my last chance this year (sad face).
I hope you have some fun and exciting things planned as well, let me know. Bon Weekend!

In case you missed them, here are some sweets to treat yourself to this weekend:

October 15, 2014


Happy one year to maple + macaron! Wow time really does fly by.
This little blog started one year ago as a creative space and a way for my family 
and friends to stay connected to me. I am so thankful for the adventure it has taken
me on, and how it keeps me thinking and always active. I am thrilled to keep going
and to continue posting unique and fun posts that hopefully inspire others to make and
see beauty in their life everyday. A big thank you to all of you who take the time to 
read maple + macaron. It means so much to have your love and support. 
Gros bisous! 


Let's flash back to the sweet Summer months, June to be exact, to two days before our wedding. We hosted a pool party, French style of course, for all of the guests arriving from near and far. We welcomed our guests with a baguette sandwich station, quiches, tartes, bière and rosé. The pool was open and the pétanque field ready. And let me tell you, the French and the Canadians know how to have a good time.

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