Brigitte Macron and Emmanuel Macron are officially partnering with a Michelin-starred chef for a culinary creation signed Maison Élysée: tricolor macarons imagined by Pierre Hermé, available from May 7. You will discover an initiative that blends gastronomy, heritage, and high media visibility.
In brief: a limited edition of macarons in the colors of France, made with a Corsican lemon cream, a New Caledonian vanilla ganache, and orange blossom from Grasse. Announced price: €3.40 each or box of eight between €29 and €33. The profits contribute to the enhancement of the Élysée heritage.
An unprecedented collaboration between the Élysée and a Michelin-starred chef
The collaboration was formalized by a press release: Pierre Hermé designed a “unique” recipe using French ingredients for the Maison Élysée. This operation recalls the attention paid to French cuisine at the highest level of the State and sparks the interest of national media.
To place the event in the culinary journey of the Presidency, see the chef’s recount of an improvised evening that marked the behind-the-scenes of the palace: recount of the Élysée chef. This alliance is resolutely focused on fine dining.
The tricolor macarons: recipe, price, and availability
The box contains macarons mixing Corsican lemon, New Caledonian vanilla, and orange blossom from Grasse, components clearly specified by the press release. Available in limited edition starting from May 7 at the café de la Maison Élysée and on the pastry chef’s website.
The pricing, at €3.40 each or a box of eight from €29 to €33, blends accessibility and prestige, reinforcing the idea of a product that is both delicious and supportive.
Heritage, Maison Trogneux, and symbolic significance
The nod to pastry tradition is not trivial: if Brigitte Macron has not taken over the family chocolate shop Maison Trogneux, this creation evokes the link to French gourmet heritage. The press release emphasizes the contribution to highlighting the palace, built over 300 years ago.
The approach combines celebration of the terroir and cultural funding, an angle that should appeal to fans of gastronomy while emphasizing the institutional aspect of the operation.
Delicacies, fine dining, and media echoes
This initiative comes after other presidential creations, such as the chocolate Saint-Honoré offered for Valentine’s Day by Fabrice Desvignes and Lun Yi Hsing, which had already shown the Élysée’s appetite for collaborations with great chefs.
Expect a wide media coverage and impacts for prestigious French cuisine; the highlighting of French ingredients sends a strong message for the sector.
To learn more about the behind-the-scenes, family relations, and those close to the Presidency, discover more on the dedicated site, where you can explore the link between Sébastien Auzière and the Macron family, as well as other verified anecdotes.
