Sweet and savoury macarons in Limoges

Apricot & Bergamot Tea

Apricots blended into pulp and combined with tea infused in fresh cream for a subtle, smooth and unique flavour.

Almond

Almond with nothing to hide: skinless and fully blanched, letting the nut's flavour take centre stage. The soft ganache melts in the mouth, a simple delight.

Avocado

Smooth, balanced and light, avocado brings a gentle touch to an aperitif with friends.

Banana & Dark Chocolate

A perfectly ripe banana indulgence paired with Vietnamese single-origin dark chocolate: a combination that never fails to impress.

Coffee

We visit our neighbours: La Fabrique du Café pours us the very best, and all that remains is to make a ganache. Sometimes magic is easy.

Salted Butter Caramel

A timeless classic: caramel cooked with a little cream and butter. Highly addictive, so add several to the box to avoid arguments.

Blackcurrant

Among red berries, this is the bold one. Less sweet than blueberry, more unexpected than raspberry, undeniably unique.

Goat’s Cheese & Honey

The pairing of the moment! For the past 2,000 years...

Côte d’Ivoire Dark Chocolate

A safe bet: the chocolate you choose when you want to be sure. Perfect for unwinding. Not a new discovery, just a perfect pleasure renewed each time.

Milk Chocolate

For everyone who enjoys an extra touch of smoothness in their chocolate.

Vietnamese Dark Chocolate

Stronger and fruitier than our Côte d’Ivoire chocolate. Dark chocolate lovers, this one is for you.

Chorizo

A little aperitif heat wrapped in sugar, creating a wonderfully surprising sweet-savoury combination.

Lemon

Here lemon takes centre stage without its characteristic sharpness, as the chocolate ganache softens the whole. A bonus for some, a drawback for others. What about you?

Lime & Basil

A pairing we have recommended since 2014 for discovering our shop. Basil works with everything, sweet or savoury.

Cookie

A hint of butter and little pieces of crunchy chocolate...

Foie Gras & Fig

A favourite treat for a successful aperitif. The timeless classic. Quite simply, our bestseller.

Strawberry

Strawberry at its purest. We tried variations and kept what matters.

Raspberry

Deliciously fruity, our raspberry macaron reveals its origins when you bite into a tiny crunchy seed. Children devour them.

Passion Fruit

We originally blended several exotic fruits, but sometimes a simple, pleasing flavour needs nothing more.

Mango

We are tempted to say 'better than a mango': its intensity is softened, making it approachable for more sensitive palates.

Mint & Dark Chocolate

Mint chocolate: sound familiar? Not exactly new, but exceptionally effective. Sometimes seeing the same thing everywhere is a good sign.

Blueberry

Gentler than the others, our blueberry macaron has earned a favourite place in our red-berry range, without needing to blush... ;)

Roasted Hazelnut & Milk Chocolate

Hazelnuts roasted with their skins on retain a characteristic slight bitterness, balanced by smooth milk chocolate.

Truffled Cashew

Cashews are rich; we know. Combine them with truffle pieces and their aromas mingle, carried by the fats, for a delicately sweet-savoury result perfect for an aperitif.

Coconut & Dark Chocolate

Coconut brings its smooth, fragrant roundness, while dark chocolate straightens everything out. Gentle at first, more assertive on the finish: perfect for anyone who likes exotic flavours with character.

Walnut & Fig

My favourite combination: I love walnuts and I love figs, so this macaron is essential to the range. Not our bestseller, as it divides opinion, but it will always remain on the menu!

Black Olive & Preserved Lemon

Black olive coats the palate while preserved lemon adds little bursts of acidity: an aperitif delight.

Parmesan & Tomato

Tomato softens the Parmesan. Do not hesitate: give it a try.

Pistachio

Whole pistachios, unroasted, unpeeled and natural. The ganache brings out their unmistakable flavour.

Popcorn & Caramel

Who has not tried it? A hint of corn lifted by caramelised sugar makes our popcorn macaron one of our bestsellers.

Praline

Caramel and roasted nuts. A classic equal blend of almonds and hazelnuts, showcasing roasting at its finest. Take two: once tasted, you will want another.

Peanut Praline

Warning: dangerously good. There must be something about peanuts. Their addictive quality combined with caramel cooking is remarkably effective; the brain always wants more.

Roquefort

A sweet-savoury macaron firmly leaning savoury. Roquefort takes the lead, leaving just a hint of sweetness behind. Not for the faint-hearted.

Rose

An infusion of dried rose petals. Undeniably our most divisive macaron: you either love it or hate it. Which side are you on?

Sesame & Ginger

A little discovery. Toasted sesame might sound intimidating, but the chocolate base softens it just enough. Ginger keeps it simple and perfect.

Tiramisu

The well-known recipe: coffee, amaretto and mascarpone. One of our gentlest macarons, with many different flavours balancing one another inside.

Smoked trout with lemon

Our second savoury favourite, just behind foie gras and ready to take the top spot. A sweet-and-savoury treat that adds a welcome contrast among the other bite-sized delights at aperitif time.

Vanilla

Bourbon vanilla. As so often, choosing an excellent ingredient is almost all it takes to make a delicious macaron.

Pea, Mint & Lemon

A smooth blend built on several successive notes, delivering the sweet-savoury twist you want at an aperitif.

Our macarons