Restaurant: Point G
Last visited: November 10, 2011
Location: Montreal, Quebec (Plateau Mont-Royal)
Address: 1266, Ave Mont-Royal est
Subway stop: Plateau Mont-Royal
Price Range: $10 or less
1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!
- Specializes in macarons
- 22 flavours
- Traditional & creative flavours
- Take-out macaron shop
- Award winning
- House made
- Premium ingredients
- Small selection of ice cream/sorbet
- Great for gifts
- Sunday to Thursday: 10am-12am
- Friday & Saturday: 10am-3pm
I had it on my dessert itinerary for Montreal and it was recommended by Montreal locals and Vancouver’s own macaron pastry chef Carly from Kitchening with Carly. It was where she experienced her first Parisian Macaron, and if that’s what inspired her to start her own macaron business, I had to try them!
I wasn’t set on looking for the best Parisian Macaron in Montreal, and I wasn’t even thinking of trying macarons while I was there. I was actually indulging more on almond croissants which are one of my favourites, but I had just come from a three course lunch at L’Express, so dessert #2 had to be a bit lighter. I thought macarons were literally and figuratively fitting!
It looked more like an American frozen yogurt shop than it did a macaron boutique, but Point G does specialize in Parisian Macarons. I had it romanticized as some European macaron pastry shop, but from the looks, I already questioned its authenticity and it looked so “mass produced”.
Don’t judge a book by its cover though, this place is brought to Montreal by two highly skilled and experienced French pastry chefs. One of the guys has even worked with world renowned chef Paul Bocuse. Although they’re both capable of making much more than macarons, I admire them for really mastering the art of one thing and perfecting it.
And there they were! The display case of pastel coloured Parisian macarons in 22 flavours ranging from traditional to creative. I’m not sure if this is the best place for macarons in Montreal, but it’s what I got from research and I was satisfied. The only one “better” or just as good, was the gorumet macaron I had at Lady Kookie in Quebec City. Personally, I found Point G better than Ladurée macarons I had in New York, which is the mecca of macarons along with Pierre Hermes.
I’m a bit jealous of Montreal right now and I regret not trying more macarons at Point G to see if they were consistent. However macarons are best eaten 2 days after they’re made. I’m not sure when they’re put out for sale here, and I’m not sure how long they last, but I ate mine the day of and they were perfect.
Just to put things into perspective to show where I’m coming from, I’m going to reiterate my blog post The Perfect Parisian Macarons. Here’s a quick recap of what I personally look for in a macaron.
What I look for in a Parisian Macaron:
1) Smooth shells with no cracks or bumps
2) Macarons that hold their shape and don’t fall apart when you pick them up
3) Feet (the rim or edges of a macaron)
4) A gap between the shell and the inside of the cookie (if no gap, should be still crisp)
5) A crisp thin shell that cracks like an egg shell
6) Moist, soft, tender and smooth inside with slight chew
7) Sweetness (flavour of ground almonds and not just sugar)
8 ) Filling (ratio, chocolate/buttercream/jam)
9) Quality of ingredients (natural, local, fresh or extracts)
10) Freshness/shelf life (best eaten 1.5-3 days after it’s made, not fresh or stale)
11) Size (authentic ones are bite sized, but I’m not picky about this)
On the table:
I went for the house favourite and it was not surprisingly the Fleur de Sel Caramel Macaron. Everything else was in French and my cab was waiting, so naturally I just asked for pistachio. Having a longer minute to take a look at the Point G online menu now, I wish I ordered Blueberry Lavender, Chocolate-Sesame, Lime-Basil and Apricot Black Tea. *Sigh*, next time!
- $1.50 each, 6 for $9, 10 for $15, 20 for $28, 40 for $52, macaron pyramid (must pre-order) $62
- I found them very affordable at $1.50 and they’re a good size.
- It’s not the authentic small Parisian size, but maybe slightly smaller than an Oreo.
- These little “bastards” take forever to make so I actually don’t mind paying for them, and this is the best value I’ve seen.
- The shells were completely smooth and not broken which is more than I can say for the ones I had at Ladurée.
- The feet were perfect, rising up and not out, and they looked almost too perfect!
- I could pick them up without them falling apart and at this point my expectations were just growing!
- And yes! They tasted as good as they looked!
- It had a crisp shell, ground almond flavour, softness that wasn’t cakey or overly sugary, and chewy moistness which still melted away.
- They weren’t too sweet at all or overly dyed with colour.
- Ladurée maybe had a one up on its filling, but the filling was still great here!
- Salted caramel is almost always the most popular flavour nowadays.
- I couldn’t taste the texture of salt, which I can in some Fleur de Sel flavoured stuff, but it was undeniably salted caramel.
- I could here the “pop” of the crisp shell when I bit down on it and the inside was slightly chewy and moist with a strong ground almond flavour.
- The filling was creamy with a great sweet and salty balance and the caramel was almost like melted Whether’s Originals.
- It was obviously salted caramel and I loved it!
- I honestly don’t think I’ve had a Pistachio Macaron better than this one.
- Just look at the filling! I can actually see little bits of real ground pistachio nuts! It’s not extract or ready made pistachio paste (which I actually don’t mind), but it was real roasted pistachios!
- Again, I bit down on the shell, heard and felt the crisp, and the inside was just as moist, soft, and smooth with that ground almond flavour I look for in the cookie part.
- The pistachio filling was maybe mixed with some white chocolate ganache, but it wasn’t too sweet and still obviously pistachio.
- The pistachio filling was comparable to the the texture and intensity of peanut butter, but of course with pistachio nuts.
- The darker colour of the filling was convincing of natural ingredients although they still use dyes here, but I enjoyed them enough not to care.