Patrick Agnellet Macarons in La Clusaz

La Clusaz has a new chocolatier/patissier! The name is Patrick Agnellet from La Clusaz itself I have been told. Patrick already has a large shop in Annecy Le Vieux, but recently also opened shop in home town La Clusaz.

This means competition for chocolatier Morand, who inspired me, all those years ago, to start making macarons myself. Competition is never a bad thing. So I decided to try Patrick. The boutique is so different from the more traditional classic shop of Morand.  It is beautiful, modern, with a clean and bright interiors and the products are colorful and look delicious.

patrick Agnellet

The macarons and some of the other tarts and sable´s  tasted really good. It was my first Coca (Cola) macaron experience ever. Nice! The surface of the macarons was really smooth, I don’t think I have seen or tasted smoother macarons (tell me, how do you do it?).

Patrcick Agnellet

Quelle domage that ze customer experience is…. to say the least… mal! Which is rather unusual (and unwanted) for a member of Relais Desserts! Not a smile, pas de sourire, no explanation about the products, not even trying to be commercial! Amazing.


Relais Dessert Member Patrick Agnellet

Relais Dessert Member Patrick Agnellet

One can be a member of the right associations, spend a fortune on the real estate, the logo, the interior design and even your products can be outstanding, still you want people to buy and enjoy your concoctions don’t you? Patrick are you aware? please, step in and do something about it! Get enthusiastic staff, teach them about your products but also teach them to sell and give good customer service, or else Morand will benefit even more of your arrival!

Patrick Agnellet is also contactable via Facebook, however, unfortunately not much is happening there, the first and last post was from July 2013.

FB Patrick Agnellet

FB Patrick Agnellet









Poptasi now with on-line Webshop!!

Not only the first dutch macaron shop, but also the first dutch macaron webshop!! How cool is that? We don’t even have to drive/cycle/train to Amsterdam anymore to taste the best macarons in The Netherlands (which really is a pity in a way, as visiting the shop is also a joy)!

They offer next day delivery; if you order before 14.00 hrs they get delivered to your home or office address (in NL) the next day (with the exception of Sundays, Mondays and the days after National Holidays).

There is an 8, a 12 and a 25 pieces box of amazing flavours.  You can choose between the ‘Master Selection’, the ‘Cookie and Nuts Selection’ and the ‘Fruit Selection’

Poptasi 25 Master selection box

Poptasi 25 Master selection box

I would love to taste the Pastis 51!

Poptasi Pastis 51

Poptasi Pastis 51

Way to go Poptasi! Only having been live and kicking since Jour du Macaron 2012 in March, already an established and well known shop! And not only to consumers, but also business to business. They have already done many assignments for e.g. Adidas, Apple, Mini, and Karl Lagerfeld to just name a few!

Now there’s an idea for my ‘end of year’ gift for our much appreciated customers!!

Dangerously Delicious indeed!

Poptasi, Dangerously delicious!

Poptasi Dangerously Delicious!


Poptasi facboook

Check out their Facebook page also for updates, pictures and dates of their workshops!



Christophe Roussel

During le Jour du Macaron this year we also visited Christophe Roussel, whom I had not had any macarons from before. They were delicious! And so is the shop! Full of colour!

Christophe Roussel

Christophe Roussel

For a summary of Christophe’s career: he started a traditional apprenticeship and quite some interesting experiences such as in Uruguay in a Relais & Château, after that in Switserland in the Casino de Berne, and in Saint Barth with Jean-Marie Rivière (Alcazar, Paradis Latin) where he worked along Laurent Couegnas (Ducasse, Pré Catalan) for some years.

Christophe is also on Facebook!


Service @ Christophe Roussel


Box of the Best


Point G (G-spot) – Plaisirs Gourmand

Sounds chic in French, sounds naughty when you translate it. Still, just a quick post to share this lovely image of this Canadian macaron house!




Christophe Adam L’éclair de Génie!

Not so long ago I bought the book Eclairs by Christophe Adam and actually had a very first attempt to make some late last year.

eclairs christophe adam

Eclairs by Christophe Adam

Although my first love is the macaron, my second love is definately the eclair (I only recently found out that eclair means ‘ligthening bolt’). And although Fauchon may be famous for macarons and also eclairs, Christophe Adam’s eclairs (and macarons) are not be be ignored!

Christophe Adam’s biography is also a very worthy one. For one he used to work for Le Gavroche in London before his start in patisserie with Legrand. Le Gavroche was the first restaurant outside France to receive 3 Michelin Stars! After that there were assignments with the Roux brothers, then with Hotel de Crillon in Paris and even as head chef at Hotel Beau Rivage Palace in Lausanne.

When back in Paris he worked for Fauchon for 10 years (and yes he was there with Pierre Hermé), opening Fauchons around the world and now he’s independant, and won quite a few very respectable prices, not only in pattiserie, but also in ‘snacking chic’, boulangerie type of food. Christophe opened ‘Adam’s Tartines et Cafés Paris‘ for the savoury snack.

My loved one visited Paris recently and found out that Christophe actually also opened a shop that only sells eclairs (and chocolate); L’éclair de génie. Why didn’t I know that when I was there on the 20th March for Jour du Macaron??

Just some impressions:

Christophe Adams eclairs2 Christophe Adams eclairs3 Christophe Adams eclairs 5 Christophe Adams eclaris 6 Christophe adam shop eclairs
Christophe Adam Eclair couture


2013 Jour du Macaron

Where best to celebrate the 8th Jour du Macaron but in Paris! So finally, after a lot of talking and no doing, the Thalys is booked, the Hotel is selected, the patissiers tour selected (participating and non participating), and the girls are ready to go!


8th Jour du Macaron 2013

8th Jour du Macaron 2013


Acide Macarons

I am busy organasing our tour around Paris on Jour du Macaron (20th March) to go and taste macarons from the participating patisiers. Or the not participating patissiers that are also on our ‘to taste’ list.

Jill Colonna

Jill Colonna

Jill, our ‘Mad About Macarons‘ friend  in Paris suggested we’d go and visit Acide.

‘Acide’? I hear myself ask, ‘c’est quoi.. Acide’?? ‘Et  pourquoi Acide?’

Well, Acide tries to balance the natural acids and zest from the fruit with the sweetness of the macaron. No aromas are  used at all.  They are small in size. Small enough to pop in your mouth as a whole and enjoy the full flavours.


When I checked the website I fell in love… first of all with Jonathan and secondly with Jean Paul. Non non non.. it is NOT what you think! But Acide names its macarons after real people with whom the specific characteristics of a certain macaron correspond. Only one is yet unnamed; ‘Anonyme

And it so happens to be the case that Jonathan is a yuzu macaron and ‘Jean Paul’  is a macaron with caramel and Maldon salt. Both irresistible!

Acide Macarons

Acide Macarons

Mind you… as you can see .. Jonathan Blot, Acide’s patissier looks rather tasty himself too!

Here’s an introduction on youtube: and a complete visit report to the shop from Assiettes Gourmandes

Definately to be included in the tour! I can’t wait!!!

8th Jour du Macaron 2013!

Un don… un macaron! Une journée placée sous le signe de la gourmandise et de la solidarité!

The Thalys to Paris has been booked, the Sugar Babes  are ready to go….. This year Jour du Macaron will take place on Wednesday, the 20th March. We’re travelling the night before to make the most of the day!

Last year the earnings of Jour de Macaron went to the Association of ‘Autistes sans Frontières‘.  This year the association ‘Vaincre la mucoviscidose‘ has been selected as a good cause.


It’s an easy principle: the patissier gives away macarons and in return the customer donates 1 euro or more if he likes, to contribute to this years’ good cause.

This is already the 8th time Jour du Macaron will be celebrated. The instigator of this special day was Pierre Herme himself, back in 2006, working together with les Relais Desserts. This means that this is not only a French affaire anymore, but an international day!

So…. let’s think… which patissiers will participate??? The planning of the tour starts .. NOW!

To be continued!


Macaron look-a-like chocolates?

Just browsing through my Facebook updates I received an update from ‘Macarons et Gourmandises‘ about Arnaud Larher’s Chocolats Privés. I still have to figure out exactly what it is about, but what struck me was the picture in the top right hand corner; look carefully, do you see what I see?!

These surely are not real macarons? Although when I visit Arnaud Larher’s website, I do find macarons in his ‘gamme‘, however the ones in the picture on Facebook look like they are chocolates made to look like macarons! I have posted a question what they are and where to get them, so let’s see if I get a response!



Have to have!

in Pedro Ximenez soaked white raisins!

You won’t believe what Pierre H. has concucted as a Noel specialty….. Pedro Ximenex and ‘blonde’ raisins soaked in PX macarons. Oh yes!!

A perfect combination as PX itself is a wonderful dessert wine or sherry with flavours of figs, dates and raisins!


Les Incontournables de Noel

They are hidden between other treasures, amongst fig, rose hip, chocolate, foie gras and candied chestnust flavoured macarons  in Pierres special selection Christmas box called:

LES INCONTOURNABLES MACARONS DE NOËL.  Available from his web shop!