Le macaron de Montmorillon

The Macaron de Montmorillon is a traditional pastry from the Poitou region in west-central France.

Unlike the Parisian-style macaron that is now widely known—with two almond shells sandwiching a filling—this regional specialty is a simple almond biscuit made primarily with egg whites, sugar, and almonds. It is characterized by its delicate crisp exterior and soft, moist interior.

This book tells the story of Rannou-Métivier, the renowned family-owned confectionery that has been making the Macaron de Montmorillon for more than a century.

Since its founding by Marie Métivier in 1920, the closely guarded recipe and craftsmanship have been passed down through generations. Richly illustrated with photographs and archival materials, the book traces the family's history alongside the evolution of this iconic regional specialty.

Readers are also given a rare glimpse inside the workshop and the production process, revealing how a single local pastry has become an enduring symbol of the region's culinary heritage.

Rather than a recipe collection, this volume serves as a historical and cultural record of a pastry and a family business that have preserved their traditions for over one hundred years. It offers valuable insight into the food culture of Poitou and the craftsmanship that continues to define French regional confectionery.

A tribute to the traditions safeguarded by a family-owned pâtisserie, this book celebrates the enduring charm of one of France's most distinctive regional sweets.