It is cliché but it's true: before setting up her production laboratory in Saint-Aubin (FR) Alia Adi was making her macarons from her home kitchen. It was in 2018, in Saoudi Arabia: «I was then working in marketing for an agro-food company. I had wanted to create my brand, my own product, for a long time. When I saw the Saudis' enthusiasm for macarons, I thought it was the ideal market to launch my own brand." But for that, you have to stand out! Alia's trick is to adapt the French specialty with Middle Eastern flavors. For example, the kleeja macaron, - a Saudi cookie made with dates and spices: “my favorite, it reminds me of Christmas,” enthuses Alia. LÄCKERLI MARACON! Already making 300 macaroons a day on her own, Alia meets two investors for her project. The entrepreneur then landed in Switzerland and settled in St-Aubin. It then calls on local producers, for farm eggs or packaging, for example. To stand out once again, it is developing its oriental “Sweet Desert” range and also designing limited editions based on Swiss sweet specialties. The latest? The lackerli macaron! Last summer, she and her small team offered a 100% Swiss “Guillaume Tell” box, with flavors such as cuchaule, double cream and classic “Ricola”. The next step for Maison Amarella is to create new ranges and exploring flavors: why not Asian or South American? Read more: https://www.gaultmillau.ch/fr/les-news/amarella-macarons-suisses-aux-airs-orientaux