The Maison
A story that begins at the end of a meal
It all began at Le Clos Fleuri restaurant, at that moment when you set down your fork and order a coffee. Our macarons were then those last few bites shared before leaving the table. It was there that our story took a different path.
The kitchen years
A heritage of taste
For Franck, pâtisserie runs in the family: his grandfather was already working at the Royal Évian. In his turn, Franck chose the kitchen, training with, among others, Pierre Gagnaire and Régis Marcon. From them he gained a deep respect for produce, which still guides his work today.
Anne, for her part, came from banking. In 2003, together we took over Le Clos Fleuri restaurant in Saint-Priest-en-Jarez. Between welcoming our guests and the work of every day, we were laying, without knowing it, the foundations of what was to follow.
The founding encounter
An unexpected request
A Saint-Étienne chocolatier discovered the macarons served as petits fours at the restaurant and asked Franck and Anne to create a range. The first assortments were born in 2007.
The macaron then became a true means of expression. Franck brought to it the flavour pairings he loves in the kitchen, even reinventing his foie gras terrine as a macaron. A creation that would become one of the Maison’s signatures.
Choosing the macaron
Giving it pride of place
The requests kept coming. Thanks to Anne’s work with trade clients, our creations found their place on other tables. In 2013, we made a decisive choice: to close the restaurant and devote ourselves entirely to the macaron.
The workshop moved to Roche-la-Molière in 2014. Though our daily life was transformed, what matters most stayed the same: everything still begins with tasting.
The craft and its accolades
A lifetime of savoir-faire in a single bite
Two titles mark Franck’s career: Maître Restaurateur (Master Restaurateur) in 2010, at Le Clos Fleuri restaurant, then Maître Artisan (Master Craftsman) in 2026, for his work on the macaron. Although our craft has changed in the meantime, it remains closely tied to the kitchen.
In 2024, our Lemon macaron was awarded three stars at Great Taste. The judges highlighted the balance between lemon, almond and sweetness. Words that touched us deeply, because they speak of what we pursue above all else: flavour.
“An excellent balance between the acidity of the lemon, the sweetness of the macaron and the almond.”
Today
The story continues at your table
At the workshop, creation carries on. At the Le Clos Deville boutique, hospitality once again takes centre stage. And when you take home a gift box, to entertain or simply to treat yourself, our macarons return to what first brought them to life: a moment shared around the table.