Without any mechanization, manufacturing is carried out entirely by hand, right down to the positioning of our charming madeleines in their bags as they would have been in the time of Marcel Proust...

Maxime Beucher

The creator

After the successful challenge of vegetable cuisine alongside Alain Passard, 3 Michelin star chef, Maxime dreams of creating an exceptional madeleine with traditional flavors.
Who would be inspired enough to set out in search of the lost taste?

Camille Lesecq

The pastry chef

Voted best pastry chef in France by his peers, the former pastry chef at Le Meurice is now associated with Christophe Felder. His obsession with quality led him to develop a Madeleine de Proust that was soft at the heart and crispy on the outside.

A little history…

Throughout his life, the writer Marcel Proust was a man demanding the dishes his housekeeper prepared for him. Which did not prevent him from being generous and attentive to his servants. He will draw inspiration from each of them to give birth to their existence, like Françoise, the mythical character of his work In Search of Lost Time : the family cook.

Françoise will be present throughout the work and will not age until the end of the novel! Françoise knew how to choose market products based on their taste quality, prepared meals with genius like a true cordon bleu, and reigned as a great chef in her domain in Illiers with the little narrator's Aunt Léonie.

Later, in Paris, Marcel Proust, who became a gourmet, favored certain dishes such as sole cooked at the Ritz, a Russian salad from Larue, a red mullet from Prunier. In 1900, during the Belle Epoque, these restaurants were among the most fashionable in Paris, frequented by aristocrats and the upper bourgeoisie who were very critical and influential in the world of fine French gastronomy.

A Unique Collection

A thousand miles from traditional madeleines, the “Madeleine de Proust” will surprise at first glance with its visual appearance. It appears in the form of a “scallop shell”, as Proust imagined it:

“. ..she sent for one of those short, plump cakes called petite madeleines which seem to have been molded in the grooved valve of a scallop shell... ".

Beware of imitations…

Original tasting

Because it is unique in its kind, because it had to be famous in memory of its famous author, because it is more refined than the others, it can be enjoyed cold or hot. Slightly warm, it's a treat because it releases all its aromas.

A symbol of childhood and conviviality, this pastry can be enjoyed as a snack, at tea time, or as a dessert after a dinner with family or friends.

It is perfect for any occasion and does not say no to certain marriages alongside a chocolate mousse, a crème caramel, a fruit salad and why not cider, beer, champagne, in the style of Marcel Proust !

Tasting advice:

To taste the madeleine and benefit from all its qualities, we advise you to put it in the oven at 180° for 5 to 10 minutes depending on the size. Serve warm...