At the George V stop:



Nothing is more quintessentially French than the delicate and delicious macaron. Queen Catherine de' Medici brought the macaron to France from Italy in the 16th century, and the recipe for the inimitable wafer remained unchanged until 1930, when Ladurée chef Pierre Desfontaines had the idea to stick two macaron shells together with a creamy ganache filling, creating the iconic macaron we know today.

As you roam Paris’ most famous shopping district, Champs Élysees, you spot the Ladurée bakery and remember the Macarons advertisement left as a clue. As you try to decide which flavor to select as part of “reconnaissance," you are approached and asked for a passcode to earn your next set of paint coordinates.

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