Sébastien Bouillet, Franck Fresson, Pascal Lac and Vincent Guerlais are not just four of the best professional patissiers in France. They have joined together in order to honor the macaroon in a different, unique and participative way – each of them announced a competition, in their respective towns (Lyon, Metz, Nice and Nantes), to find the best amateur macaroon.

The high participation in each of these contests confirms the great interest that artisanal pastry arouses in this country. Each of the competitions also helped to prove the creativity and skills of the amateur participants, who surprised everybody with proposals like macaroons with caramel and apple tatin, or the ones with vanilla, basil and amanatsu.