By Gary Nager
This may or may not comes as a surprise to you, but I have something of a sweet tooth. I also minored in French when I earned my B.S. in Broadcast News degree from the University of Florida College of Journalism & Communications a little less than 1,000 years ago.
Therefore, I was thrilled to hear about the opening of Le Macaron French Pastries in the Shops at Wiregrass mall a few months ago, especially when I met local franchise owners Valerie and Guy (pronounced like “gee,” but with a hard “R,” as in “Gary”)Lucas — who are authentic Parisians who say they both preferred living in the U.S. and decided to open their Le Macaron right here in our own back yards, even though they also considered New York, southern California and even Miami before choosing a prime location between Dillard’s and Rack Room Shows at the Shops.
Guy, who spoke almost no English when he and Valerie opened the store six months ago (despite having visited the U.S. several times since 2009; he speaks it beautifully now), was a sales rep for Gunnebo, a multinational corporation headquartered in Gothenburg, Sweden, specializing in security solutions (cash handling, entrance security, electronic security and safes & vaults) with offices in 33 countries (including France); and Valerie was a sales rep for TF1-TV in Paris when, after visiting California 20 years ago, the both knew they really wanted to live in our country.
Valerie and Guy ran the New York City marathon together in 2009 and 2011 and the Miami marathon in 2013, when they decided they were going to make their move.
“We went back to our home (at that time) in the south of France,” Valerie says, “and packed up everything and said ‘adieu.’”
So, how did they decide to open a new mall-based franchise store that has fewer than 30 locations in Florida, Puerto Rico and Arizona (and 15-20 more on the way)?
“First, we looked for the right place for us to live,” Valerie says. “And we loved Wesley Chapel. We are city people, but we also wanted a nice community to raise our family and since we are French, we have no problem visiting big cities when we feel the need.”
To that end, their daughter Eva, 15, attends Wiregrass Ranch High and son Loan (pronounced ‘Low-on’), 12, is at John Long Middle School.
Valerie says there were only three types of businesses that made sense for them to open.
“French people love food, wine and fashion,” she says. “We chose food and, since macarons are so popular not only in France but all over Europe, we wanted to be part of introducing them here.”
La Introduction
Des Macarons
For those who have never tried them, macarons (not to be confused with the traditional Jewish dessert macaroons, which are coconut-based) are addictive little 80-calorie, gluten-free confections that come in an Easter-egg-like assortment of pastel colors that actually melt in your mouth. They may look like covered Oreos, but they aren’t overly sweet (or cookies!) and are available in a still-growing variety of 20 flavors.
So, whether you want “the usual” flavors, like vanilla, Belgian chocolate or Colombian coffee, or something more exotic, like lavender, lychee rose strawberry or basil white chocolate, you’re sure to find more than one new favorite when you visit Le Macaron, where everything (in true “en vogue” French style) looks as good as the pastries and confections taste.
Valerie says, “I designed the store myself, although Le Macaron corporate dictates the color scheme.” Valerie selected the art posters of “La Tour Eiffel” (the Eiffel Tower) and other scenes from Paris and since there, of course, also are fresh, gourmet French coffee and coffee drinks (cappuccino, espresso, lattes, etc.) being served, sitting in Le Macaron does have the feel of a hip Euro-café. There are even macaron-shaped purses, Le Macaron iPhone 6 cases and other unique accessories for sale at the checkout counter.
More Than Just Macarons?
The good news is that if you’ve tried macarons before and didn’t love them (although I will admit these are the meltiest, tastiest macarons I’ve tried to date), Valerie and Guy have plenty of other yummy options for you to try.
First of all, there are artisanal chocolates in an array of not only flavors and colors but also shapes.
“We found two amazing American chocolatiers who make the most beautiful and delicious artisan chocolates,” Valerie says and, from the pic on page 43, it’s hard to argue with how pretty they look, but I also already love how amazing they taste. “One is located here in the Tampa Bay area ad the other is in Orlando.”
How good are “les chocolats?” I’m not the biggest white chocolate lover in the world, but my favorite, to date, is still the banana white chocolate, which is a bright yellow, sort-of-banana-shaped white chocolate covering a thick banana-flavored nougat that tastes like a ground-up banana. It just blows my mind every time I have one (which has been a few times already, lol).
Other favorites of mine are the milk chocolate-covered Oreos (yes, they do rotate those in and out of the chocolate display, too), the cookies n’ cream, Bailey’s dark chocolate, almond brownie crunch and cappuccino. I don’t usually go for fruit fillings in my artisanal chocolates, but for those who do, Guy says the Key lime is his favorite and the store’s best seller. Other fruit & chocolate-combo flavors include passion fruit, raspberry, lemon blueberry and guava or cherry cheesecake. Exotic tastes will enjoy the dulce de leche, pistachio, Guinness (yes, the dark beer), salted caramel and Italian amaretto. The chocolates aren’t cheap (more on pricing below), but they surely don’t taste it, either. And,a box or even a bag of these chocolates make such a beautiful presentation to give as a holiday, birthday, anniversary corporate or other gift for anyone you know craves the cocoa bean.
I’m still never going to choose gelato over great ice cream myself, but I have sampled a few of the gelato flavors (there are always eight available) at Le Macaron and I assure you that you gelato lovers will love it, especially if you’re looking for something “exotique,” like violet (you read correctly), praline Nutella or apricot yogurt-flavored gelato. All of the flavors I’ve tried have been extra-creamy and, like almost everything served at Le Macaron (including the chocolates), they’re naturally gluten-free.
Although there is no baking done on the premises at Le Macaron (“We are a retail store only,” says Valerie), Monsieur and Madame Lucas do bring in a variety of other pastries and baked goods (not all of which are gluten-free) from an authentic French chef based in Orlando. I can vouch for the flaky croissants and pain du chocolat (chocolate croissants), but Le Macaron does also have true meringues, as well as chocolate twists and different seasonal cakes, such as pumpkin cake for the fall season.
Valerie says that she soon also will add authentic calissons, a traditional dessert from the south of France (where Valerie and Guy last lived before moving to Wesley Chapel).
Calissons, according to Wikipedia, are, “confections made from a fine paste melon confit (or other candied fruit) and almonds ground together, topped with royal icing and resting on a background of unleavened bread. This tidbit often flavored with orange blossom and shaped (like a football), has been a specialty of Aix-en-Provence since the 15th century.” Again, they likely won’t be my favorite items sold at Le Macaron, but I’m betting they’ll be tasty.
As for the prices, Le Macaron is a true specialty shop, so some of the prices may seem high, but so is the quality of everything I’ve sampled in the store. And, Valerie and Guy are part of the local community and so personable that I really think you’ll enjoy your first visit and will want to return.
Le Macaron (28347 Paseo Dr., #110) can cater your party or special event, too. For more info, call 991-7110, visit LeMacaron-US.com, Facebook.com/LeMacaron Wesley Chapel or see the ad on pg. 49.
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