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In colour Acide Macaron’s premises are marked by white walls, punctuated by the colour of its macaroons.

Little spots of colour

Lola Saab finds that pastry chefs are innovating in Paris, and speaks with macaroon specialist Jonathan Blot of Acide Macaron

 

 

FRANCE REPRESENTS more than just physical and visual artwork; it also signifies a tasteful one. Ladurée, Fauchon, and Maxim’s are a few of many places where people can sit and relax as they sip on an espresso and indulge in a dessert. Pastries have always been a highlighted feature in the French culture; even a tiny cake could create such a delightful explosion in one’s mouth.

Jonathan BlotCurrently, pastry chefs are creating an innovative world through their fingertips, making traditional pastries go to another level and becoming more modern. Pastry chef Jonathan Blot (above left), does just that. He spoke to us in his little boutique, Acide Macaron, located in the seventeenth district in Paris, where he works side by side with three other pastry chefs.

Many look forward to the smell, touch and of course taste of Blot’s inventive recipes. One of his main specialties is the macaroon: two hard cookies on the outside with a moist filling in between; a delectable treat that vary amongst an extensive selection of flavours from classic to truly modern. Blot presents customers with an assortment of twelve multicoloured macaroons. A large variety of macaroons and a small variety of cakes attract the eye as the small kitchen’s aroma overpowers the senses.

 

Lucire: Thank you for taking time away from your kitchen to talk to us today. Can you first explain how you dived into the pastry world and what this world represents to you?
Jonathan Blot: Acide Macaron opened its doors a little over a year ago. We created a line of twelve macaroons; each one is represented by eleven people. These eleven people created a macaroon according to their professional lives. Each macaroon is also named after their creator. We also make bite-sized macaroons that are slightly smaller then the normal-sized ones. We use natural and the best ingredients. In terms of the essences, we present classic macaroons, acidic macaroons and absolutely creative macaroons such as the bubblegum- or the strawberry-peppered flavour. The cakes that we have depend upon the seasons, so they change regularly.

Everything is made right here in the kitchen. Everything is made entirely by hand. I previously worked at Jules Verne (restaurant located on the top of the Eiffel Tower) and at Alain Ducasse’s Plaza Athénée.

We have an extra artistic touch added with the graffiti on the wall, which changes every year.

 

I noticed that people have the opportunity to take classes with you to learn how to make these delicious macaroons. Can you tell me more about that?
Yes, one Sunday per month we give a three-hour class where students learn how to make two types of macaroons. Students choose which flavours they want to learn to make. Normally there are six to seven people in a class.

 

Do you imagine an international spread of Acide Macaron in the near future?
Of course, we are first planning to develop even further in Paris: creating little boutiques such as this one, with a very contemporary ambiance. We also have a vision of adding a tea room.

This is really our universe, a very white-walled ambiance with a splash of colour that matches the colours of the macaroons.

I think this boutique will fit very well in other cities such as in New York or in London. This work of art is basically another way of looking at macaroons; it’s another way for us to look at things in general.

For the moment, we don’t plan to go international, however eventually it will be one of our many aims in the expansion of this boutique.

 

In one sentence, can you describe what you do at Acide Macaron?
We transform classic products into modern ones. •

 









 

‘This is really our universe, a very white-walled ambiance with a splash of colour that matches the colours of the macaroons. I think this boutique will fit very well in other cities such as in New York or in London’

 


Lola Saab is Paris editor of Lucire.

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