Read, answer the question, and try to win your fresh, round macarons!
Falling into the patisserie world as a child, Bruno Laffargue has devoted the past 7 years to the plump little dessert…
After a journey that took him from Vence to Paris, from London to Ireland, from Dubai to Qatar, and then to Australia, the artisan chose Cagnes-sur-Mer to open his business. At Val Fleuri, his shop MicMac Macaron quickly became the meeting place for all macaron enthusiasts worthy of the name. His creations are crafted according to the rules of art, in the secret of his workshop, which is open on Saturdays, once a month, to those wishing to learn their craft. Technique, practice, tips: the artisan, obsessed with quality and transmission, shares all. What remains is the master’s touch…
Classic or Original
“A good macaron must be soft and crunchy at the same time,” he explains. “It is this contrast that gives the macaron its highly sought-after magical flavor. Kneading is as crucial as mixing and baking”. The fillings vary according to the flavors, more than sixty, sweet or savory, at MicMac Macaron: coffee, vanilla, raspberry, wild strawberry, pistachio, coconut, dark or white chocolate, lemon, licorice, praline, rose, mango, yuzu, passion fruit, but also bubblegum, smurf, peach, mojito, choco-mint, snickers peanut, foie gras, goat cheese with basil, duck with pepper…“I work a bit like a chef, depending on the market, my desires, and those of my clients”.
Long Live Macarons!
The raw materials are chosen with care. Bruno Laffargue works with natural and seasonal products. Depending on the nationality, tastes differ, more classic for the French, more floral for the Anglo-Saxons. An asset that can work in favor of the small bite, apart from its size (it fits so easily in a suitcase…), is that it is gluten-free. I think of it every time I stand before his range of cakes or macaron-only showpieces. And I tell myself that, in the end, it’s good for your health!