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.
Conche'lerin dönüşünü görmek için cumartesi öğleden sonra. Trinité ve Madagaskar tek-orijin barlar teknik parça; praline seçkisi hediye kutusu.
In breve
Tipo di vista
Street Scene
Qualità della vista
Limited
Risposte rapide su Le Chocolat Alain Ducasse — Manufacture — prenotazioni, orari, dress code e fascia di prezzo.
Hai notato un'informazione errata in questa pagina? Segnala un'informazione errata
Scopri altri luoghi del quartiere
6 Restaurant — 6 locali a pochi passi
Au Passage
Restaurant · wine-bar bistro
Septime
Restaurant · Neo-bistro tasting menu (1 Michelin, 50 Best)
Furia
Restaurant · Neo-taquería
Le Saint-Sébastien
Restaurant · neo-bistro
Le Bistrot du Peintre
Restaurant · brasserie
Clamato
Restaurant · seafood
Esplora di più