He eventually made his way to Florida to lead the pastry teams at distinguished restaurants that included Miami’s Villa Azur, Juvia and Barton G. Today, Feneyrol brings a collaborative spirit to The Boca Raton’s pastry team, where he marries his French technique with lively Florida flavors.

How would you describe your creation process?

Teamwork plus an exchange of ideas will yield great results. It’s an old school idea, but it has worked for me from my days with chef Anne-Sophie Pic, whose restaurant Maison Pic earned three Michelin stars, and I continue it now. I don’t create any recipe by myself and expect the chefs to execute my idea. Instead, my team and I build a recipe together. The process is very open-ended, and we are open to an exchange of ideas.

What can we expect at Maison Rose?

There are about 20 different types of artisan chocolate truffles and various flavors of macarons, some of which are wrapped in gold leaf. Both bonbons and macaron service are presented by a staff member donned in white gloves. We have grab-and-go for certain sweets, and velvety hot cocoa in addition to an eye-catching chocolate display window. Our Bocaroons date back to the days of Addison Mizner, who was a fan of the resort chef’s macaroons with fresh-shaved coconut and orange essence. The shop itself is designed to look like a traditional French café, classic and elegant, with marble floors and countertops, colorful Boca pink high-lacquer finish and glass-enclosed cases chilled to showcase the confections.

What makes the macarons at the Maison Rose an exceptional dessert?

The macarons are fresh and designed with beautiful colors and artistry, using only top-quality ingredients. We use a jam for the fruit filling, and the chocolate filling is like a ganache. The macarons are tender and moist, with a chocolate shell exterior that is crunchy.