Le Macaron’s Parisian high tea brunch delights guests
Published:Thursday | January 29, 2026 | 12:11 AM
On Sunday afternoon, the outdoor dining area in front of Le Macaron Pastries and Desserts at the Courtyard on Lady Musgrave Road was transformed into a scene of pink tablecloths and delicate tea-party cutlery for the French-inspired pastry shop’s Parisian high tea brunch.
Bisou Brunch welcomed an intimate gathering, most notably women dressed in fascinators and broad hats, who came out to enjoy a leisurely afternoon with friends and family.
For owner and operator Saleema Barclay, the aim was to reimagine high tea as a “modern, social, experience that blends the elegance of Parisian cafés with the versatility of brunch”, while also creating moments where guests could connect and share in the joy of food.
“My patisserie background is based in France as this is where I had studied and I wanted to incorporate this in a brunch. I decided to do Parisian high tea brunch as a blend of traditional British afternoon tea, using traditional French food and desserts,” Barclay told Food.
The menu featured a range of savoury bites, including feta quiche Lorraine, garlic mushroom quiche, cucumber dill finger sandwiches and one of Barclay’s personal favourites, the spinach bisque.
“The flavour profile of the Spinach bisque is as an elegant, silky, and creamy soup that balances the earthy, slightly bitter, and fresh notes of spinach with a rich, velvety base,” Barclay explained. The bite incorporates tanginess from goat cheese, along with subtle hints of garlic and onion.
As for the patisserie selection, assorted macarons, mousse au chocolat cerise, and fruit tartlets, offered guests a mix of delicate, visually appealing, and flavourful sweets.
Almost a year since opening her first physical store front, Barclay has found the experience both rewarding and full of surprises. She has been struck by the popularity of her macarons and the opportunity to serve desserts and meals that cater to gluten-free, dairy-free, sugar-free, and vegan diets, allowing more people to enjoy her creations. The support of the community, she says, has been invaluable in navigating the early, often hectic months.
“Firstly, I didn’t realise how popular macarons are! At the same time I have also learned that serving desserts and meals that are gluten-free, dairy-free, sugarfree and vegan have provided an opportunity for persons to eat healthier,” she said.
She also reflected on the personal impact of running the shop: “I feel a mix of pride, exhaustion, and, most importantly, gratitude for the community support that helped me survive the initial, often chaotic past 12 months,” Barclay added.
Daily interactions with customers remain the highlight for her, particularly when children and their parents stop by. Baking, she says, has transformed from a job into a passion, allowing her to share a piece of herself while seeing others enjoy her creations. “It’s truly rewarding to see customers enjoy the treats I create,” she added.
Among Sunday’s offerings, the mini fruit tartlets emerged as the crowd favourite, delighting guests with their colourful presentation and fresh flavours. Our fruit tart features a complex flavour profile that balances a crisp, buttery crust with a creamy, lightly sweet filling and vibrant, fresh, or tangy fruits. Barclay’s French patisserie training inspired the carefully curated menu, blending traditional British afternoon tea with French techniques and flavours to create items that were both elegant and approachable.
Joining her friend at the tea party after receiving the invitation, Kerry-Ann Watkis, called the tea party the perfect occasion to get cute and unwind. “Plus there are tasty pastries [to try], so I just had to be here,” she added.