In 2026, Franck received the title of Maître Artisan, sixteen years after that of Maître Restaurateur. We are delighted to share this recognition with those who work alongside him, and with you, who make room for our macarons.
Franck chose the kitchen: a chef at twenty, owner of the Hostellerie des Voyageurs in Bonson by twenty-five, then of Le Clos Fleuri with Anne. It was in the kitchens of that restaurant that the first macarons were born, initially for a Saint-Étienne chocolatier. In 2013, the decision was made to devote ourselves entirely to macarons: this title recognises that path, from the kitchen of a Saint-Étienne restaurant to an atelier that has never left the Loire, in Roche-la-Molière.
