The Maison
Our craft
A delicate shell, the filling, balance: in a macaron, every element can be felt on tasting. At the Roche-la-Molière workshop, this is the standard we work to every day.
Creation
It all begins with flavour
Franck approaches the macaron as he would a dish. He imagines a pairing, tastes it, refines it, until he finds just the right note. A fruit, a herb, a mushroom, a cheese or a cocktail can be enough to inspire him.
Foie gras was born in his kitchen; the cocktail collections came from a collaboration with Joseph Trotta. Wherever the ideas come from, every one of them must find its balance between two shells.
Shells and fillings
A balance to be struck
Our shells are made using the French meringue method. Working the meringue and mastering the baking give the macaron its delicate shell and its “foot”, the slight ruffle that runs around the base of the shell.
All our fillings are prepared at the workshop. Buttercream, chocolate ganache, fruit purée or savoury recipe: each preparation brings its own texture. When filling, the right quantity matters as much as the flavour, so that almond and filling come together on the palate.
Quality control
True to taste, every time
Once the recipe has been found, the work goes on: the aim is to reproduce its flavour and texture faithfully, from one batch to the next. To do so, we weigh, observe and taste, every single day.
Bespoke
Your project, our savoir-faire
A colour, a message on the shell, a recipe created for your event or your business: tell us what you have in mind, and we will shape it with you.