FRANCE REPRESENTS more than just physical
and visual artwork; it also signifies a tasteful one. Ladurée,
Fauchon, and Maxims 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 ones
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 Blots 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 kitchens 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 Ducasses
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
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; its another way for us
to look at things in general.
For the moment, we dont 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.