The story behind AIMOTION
AIMOTION is more than just a macaron brand—it is the culmination of a journey driven by passion, a pursuit of perfection, and a bold vision to reinvent French pâtisserie.
From an early age, David was drawn to the world of cooking. His passion led him to Tadmor, a renowned hospitality and culinary school in Israel, where he mastered the fundamentals of gastronomy and developed a deep appreciation for high-quality ingredients.
Eager to refine his craft, he gained experience in fine dining establishments before deciding to follow his dream to France—the heart of pastry excellence.
His journey took a defining turn when he joined the prestigious three-Michelin-star restaurant Le Petit Nice Passedat in Marseille. There, he honed his skills, learning the art of precision, elegance, and how to transform simple ingredients into extraordinary creations.
A few years later, David embraced a plant-based lifestyle—a shift that completely redefined his approach to cooking. For him, it was the beginning of a new creative era. He joined SOA, a café-restaurant in Boulogne-Billancourt, where he designed and crafted an entirely plant-based menu. This challenge allowed him to push the boundaries of plant-based cuisine, exploring textures, flavors, and bold pairings that captivated and delighted guests.
.jpg)
Building on these experiences, David decided to create AIMOTION. "For me, the macaron is the ultimate symbol of French pastry—elegant, refined, and endlessly creative. It’s a blank canvas where I can express my passion for flavors and emotions."
AIMOTION reflects his vision of a natural, responsible, and bold approach to pastry-making, where each macaron is crafted like a work of art. More than just reinventing the macaron, David aims to offer his clients a truly unique experience—one that delivers pure emotion with every bite.