Gilles Marchal, Master Chocolatier, Pastry Chef and also Glacier, opened his boutique a few months ago in Montmartre. From the region Lorraine and with a career at Plaza Athénée, l’Hôtel Le Bristol, l’Hôtel Crillon and Maison du Chocolat, to name…
Gilles Marchal, Master Chocolatier, Pastry Chef and also Glacier, opened his boutique a few months ago in Montmartre. From the region Lorraine and with a career at Plaza Athénée, l’Hôtel Le Bristol, l’Hôtel Crillon and Maison du Chocolat, to name…
Crunchy on the outside and soft in the inside, these macarons à l’ancienne from Réau are addictive! Gluten-free, no additives, no colorings or artificial flavourings…only sugar, almond powder, egg white and natural flavouring….they are made à la demande and you…
La chasse aux œufs (Easter egg hunt) that Harmony had organized at le Domaine des Macarons de Réau was the highlight of my visit. It all began with Régis, telling a story for the 50 excited children..a story about la…
Les macarons de Réau, my first encounter with these pretty traditional macarons à l’ancienne was at La Grand Epicerie two years ago. Ever since, I’ve been quite addicted. Imagine how surprised I got when I saw that the team from…
