MACARONS
Premium French macarons by Meilleur Ouvrier de France Stéphane Glacier, created exclusively for artisan businesses.
Available in Romania as O ZI LA PARIS
In Romania, these premium French macarons by Meilleur Ouvrier de France Stéphane Glacier are distributed under the O ZI LA PARIS brand. The same artisan recipes, the same uncompromising quality — now available to Romanian artisan businesses, caterers and fine restaurants.
Stéphane Glacier
Meilleur Ouvrier de France PâtissierStéphane Glacier is one of the most acclaimed French pastry chefs of his generation. In 2000 he was awarded the prestigious title of Meilleur Ouvrier de France Pâtissier, the highest distinction of French craftsmanship, and in 2006 he led the French national team to the title of World Pastry Champions.
He has taught at the world's most renowned pastry schools — Lenôtre, Bellouet Conseil, ENSP Yssingeaux, French Pastry School — and today runs his boutique Pâtisseries et Gourmandises and his own pastry school in Colombes, near Paris.
For Stéphane Glacier, the macaron is the purest expression of French pastry: flawless technique, balanced flavors, and refined elegance. Every recipe bears the signature of a master for whom precision and authentic taste are a way of life.
Macarons by Stéphane Glacier
Every macaron is crafted under the careful guidance of master pastry chef Stéphane Glacier, Meilleur Ouvrier de France Pâtissier, following authentic recipes and techniques perfected in the world's most prestigious pastry schools.
Only the finest, carefully selected ingredients are used — premium almonds, single-origin chocolate, fresh fruit and natural flavors — to achieve that perfect balance between a delicate shell and a smooth, flavorful filling.
The result: a macaron of unmistakable quality, refined elegance and authentic French taste. A little moment of luxury, to be enjoyed anytime.
Excellence in every detail
Artisan Quality
Handcrafted to the standards of a Meilleur Ouvrier de France.
Premium Ingredients
Only the finest ingredients — no compromise.
Three Formats
Ranges tailored to catering, boutique and restaurant markets.
French Heritage
Rooted in the finest traditions of French pastry.
Macarons Traiteurs
Perfectly sized for elegant catering presentations, cocktails, and corporate events.
Vanilla
Flavored with fresh vanilla pods from Madagascar.
Caramel
A caramel ganache made with AOP Poitou-Charentes milk and cream, and fleur de sel from Guérande.
Lemon
Flavored with fresh organic lemon zest.
Coffee
Made with a highly aromatic selection of Ethiopian coffee.
Raspberry
A delicate filling made with whole, fresh raspberries.
Dark Chocolate
A fine, intense ganache made with exceptional Swiss chocolate.
Pistachio
Made with 100% pure pistachio paste from Northern Italy.
Macarons Boutique
Designed for premium retail displays and fine boutiques.
Vanilla
Flavored with fresh vanilla pods from Madagascar.
Caramel
A caramel ganache made with AOP Poitou-Charentes milk and cream, and fleur de sel from Guérande.
Lemon
Flavored with fresh organic lemon zest.
Coffee
Made with a highly aromatic selection of Ethiopian coffee.
Raspberry
A delicate filling made with whole, fresh raspberries.
Dark Chocolate
A fine, intense ganache made with exceptional Swiss chocolate.
Pistachio
Made with 100% pure pistachio paste from Northern Italy.
Macarons Petits Gâteaux
A macaron reimagined as an individual dessert portion. Ideal for premium restaurants and haute pâtisserie.
Vanilla
Flavored with fresh vanilla pods from Madagascar.
Dark Chocolate
A fine, intense ganache made with exceptional Swiss chocolate.
Lemon
Flavored with fresh organic lemon zest.
Coffee
Made with a highly aromatic selection of Ethiopian coffee.
Raspberry
A delicate filling made with whole, fresh raspberries.
Caramel
A caramel ganache made with AOP Poitou-Charentes milk and cream, and fleur de sel from Guérande.
Pistachio
Made with 100% pure pistachio paste from Northern Italy.
Storage & Handling
Storage
- Frozen product
- 12 months at -18°C or below
- 7 days at +2 to +10°C after defrosting
- Uniform box format across all three ranges
- 168 cases per pallet • Transport at -18°C
Defrosting
- Room temperature — 15 minutes
- Controlled temperature +2 to +10°C — 2 hours
Important
- Avoid temperatures higher than indicated
- Avoid high humidity in the refrigerator
- Do not refreeze once defrosted
Contact
For trade enquiries, catalogue requests and partnership opportunities, please reach out. We work with artisan businesses, catering professionals, boutique retailers and haute pâtisserie establishments.