Guillaume Dequidt is the Head Pastry Chef at La Tropezienne patisserie located on Glenferrie Rd. Hawthorn, Victoria. La Tropezienne’s most popular macaron flavour is the rosewater, but Guillaume admits his favourite flavour would have to be pistachio. Guillaume has always been keen in working with desserts, particularly because of his sweet tooth. Guillaume has completed an apprenticeship in the south of France, and has worked in Paris, London and Melbourne. Guillaume’s globetrotting has opened his mind up to the world of global cuisine, and has meant he has picked up something new from all around the world, and added his own signature touches.
According to Guillaume, a good macaron is, “like a 3D movie in you mouth; it’s all about how the flavours work together, and how different dimensions make the experience memorable”. A perfect macaron for Guillaume consists of high-quality ingredients, good technique and a lot of passion and patience. With a full-bodied biscuit, a shiny shell, a soft and tender filling, the macaron can be the luxury of the cake world, in Guillaume’s words, ‘like a cherry on top of the cake’. Attracted to the bright colours and flavours of the macarons, Guillaume is dedicated to giving the macaron the attention it deserves in Melbourne.
