Macarons made with precision
Pierre Morel
La Gacilly
Trained under a Meilleur Ouvrier de France — France's highest craft distinction — Pierre Morel has been making macarons since 2013 using a demanding method. His signature Italian meringue, no artificial flavouring, ganaches made with 64% single-origin chocolate. A precision and a consistency you rarely find.
Italian meringue
Trained by an MOF
Single-origin chocolate
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Time, patience and a refusal to cut corners: that is what sets Pierre Morel apart.
L'Écrin Traiteur
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