A playground:
the macaron

The macaron has become a style exercise in patisserie, an exercise that no pastry chef can escape. Here again, I made a fairly radical choice in 2005 by creating flavour pairings. This is visible because they are all two-tone, visually amusing and voluptuous in the mouth. The texture is lightly crunchy, then the flavours inside fuse to create a new taste…
I’m crazy about them!

As pretty aesthetically as they are delicious… I like to invent infinite flavours and textures.