La Maison du Chocolat — Faubourg Saint-Honoré
Champs-Élysées & Madeleine
Robert Linxe's original chocolate boutique since 1977 — the room that defined Paris bean-to-praline
Alain Ducasse's bean-to-bar manufacture in the 11e — Nicolas Berger's atelier behind a cobbled courtyard
Alain Ducasse and former executive pastry chef Nicolas Berger set up Paris's first contemporary bean-to-bar manufacture on rue de la Roquette in 2013, in a 320-square-metre atelier set back from the street through a cobbled courtyard. Cocoa beans arrive whole; roasting, conching, tempering, moulding all happen in-house. The boutique fronts the manufacture, and a glass wall lets you see the conches turning while you choose. Single-origin bars (Trinité, Madagascar, Vietnam), ganaches, pralinés, and seasonal entremets from the Ducasse pastry team. The chocolate Paris's serious chefs send each other when they want to talk technique.
Saturday afternoon to see the conches turning. The Trinité and Madagascar single-origin bars are the technique pieces; the praliné assortment is the gift box.
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