Sweet and savoury macarons for Limoges

Apricot and Bergamot Tea

We blend apricots to pulp, then mix am with tea wey we soak inside fresh cream, to get flavour wey gentle, smooth and different.

Almond

Almond wey no hide anything: we remove the skin and blanch am well so the nut flavour go lead. The soft ganache dey melt for mouth; simple enjoyment.

Avocado

Smooth, balanced and light, avocado dey bring gentle touch to aperitif with friends.

Banana and Dark Chocolate

Banana wey ripe well, with dark chocolate wey come from Vietnam: this combination dey always make person smile.

Coffee

We visit our neighbours: La Fabrique du Café dey brew the best coffee for us, and na only ganache remain for us to make. Sometimes, magic easy like that.

Salted Butter Caramel

Na classic wey no dey old: caramel wey we cook with small cream and butter. E fit make you want more, so put several inside the box to avoid argument.

Blackcurrant

Among the red berries, this one get character. E no sweet reach blueberry, e surprise pass raspberry, and e different on e own.

Goat Cheese and Honey

Na the combination of the moment! For the past 2,000 years...

Côte d’Ivoire Dark Chocolate

Na choice wey you fit trust when you wan sure of your chocolate. E good when you wan relax. No new discovery here, just correct enjoyment wey dey return every time.

Milk Chocolate

For everybody wey like extra smoothness and softness inside their chocolate.

Vietnam Dark Chocolate

E stronger and get more fruit flavour than our Côte d’Ivoire chocolate. People wey love dark chocolate, na for una we make this one.

Chorizo

Small peppery aperitif bite wey sugar surround, to make sweet-and-savoury combination wey go surprise you.

Lemon

For here, lemon na the star, but e no too sharp because the chocolate ganache dey soften everything. Some people go like am, some no go like am. Which one you be?

Lime and Basil

Na combination wey we don recommend since 2014 for people wey wan know our shop. Basil fit follow everything, whether sweet or savoury.

Cookie

Small butter flavour and little pieces of crunchy chocolate...

Foie Gras and Fig

Na favourite treat for aperitif wey go well. The classic wey nobody fit remove. In fact, na our bestseller.

Strawberry

Strawberry as e be, without extra wahala. We try different versions, then keep the main thing.

Raspberry

Our raspberry macaron get correct fruit flavour, and you go know where e come from when you bite one small crunchy seed. Children dey finish them sharp-sharp.

Passion Fruit

We first mix different exotic fruits, but sometimes simple flavour wey sweet well no need anything extra.

Mango

We almost wan talk say e better pass mango itself: we soften the strong flavour so even people wey like gentle taste fit enjoy am.

Mint and Dark Chocolate

Mint and chocolate: you know am? E no be new thing, but e dey work very well. Sometimes, to see the same combination everywhere na good sign.

Blueberry

Our blueberry macaron gentle pass the others, but e don earn favourite place among our red-berry flavours, without needing to blush... ;)

Roasted Hazelnut and Milk Chocolate

We roast hazelnuts with the skin on, so small bitterness wey get character go remain; the smooth milk chocolate dey balance am.

Truffled Cashew

Cashews get fat, we know. Mix them with small truffle pieces and the aromas go blend, because the fat dey carry the flavours, to make gentle sweet-and-savoury result wey fit aperitif well.

Coconut and Dark Chocolate

Coconut dey bring smoothness and sweet aroma, while dark chocolate dey balance everything. E gentle first, then e strong small for finish: correct for people wey like exotic flavours wey get character.

Walnut and Fig

Na my favourite combination: I love walnuts and I love figs, so this macaron must dey among our flavours. E no be our bestseller because people get different opinions about am, but e go always remain for the menu!

Black Olive and Preserved Lemon

Black olive dey fill your mouth with flavour while preserved lemon dey add small sharp touches: correct aperitif enjoyment.

Parmesan and Tomato

Tomato dey soften the Parmesan flavour. No hesitate: try am.

Pistachio

Whole pistachios, natural, with skin and without roasting. The ganache dey bring out their flavour wey you go recognise at once.

Popcorn and Caramel

Who never try am? Small corn flavour wey caramelised sugar lift dey make our popcorn macaron one of our bestsellers.

Praline

Caramel and roasted nuts. Na the classic equal mix of almonds and hazelnuts, with roasting wey sweet well. Take two: once you taste one, you go want another.

Groundnut Praline

Careful: this one too good. Something special must dey inside groundnut. The way e dey make you want more, together with caramel cooking, dey work well; your brain go always ask for more.

Roquefort

Na sweet-and-savoury macaron wey lean well towards savoury. Roquefort dey lead, and na only small sweet taste remain for back. E no be for people wey like gentle flavours.

Rose

We soak dried rose petals to bring out the flavour. Na our macaron wey people disagree about most: you go either love am or hate am. Which side you dey?

Sesame and Ginger

Na small discovery. Roasted sesame fit sound too strong, but the chocolate base dey soften am just enough. Ginger dey make am simple and correct.

Tiramisu

Na the recipe wey everybody know: coffee, amaretto and mascarpone. Na one of our gentlest macarons, with different flavours wey balance one another inside.

Smoked Trout with Lemon

Na our second favourite savoury flavour, just after foie gras and ready to take first place. Na sweet-and-savoury treat wey dey bring good contrast among the other small chops for aperitif.

Vanilla

Bourbon vanilla. As e dey happen often, to choose good ingredient almost enough to make macaron wey sweet well.

Our macarons