La Maison du Chocolat‘s springtime duo de ganaches pairs Menton lemon and Japanese wild yuzu (misho yuzu). Inspired by the tanginess and flavour of these two citrus fruits, chocolatier Nicolas Cloiseau has reworked the classic Andalousie ganache recipe created by Robert Linxe, founder of La Maison du Chocolat. Ganache noire Andalousie (dark chocolate Andalusia ganache) … Continue reading Duo de Ganaches: Andalousie/Yuzu
Sébastien Gaudard of Pâtisserie des Martyrs has created a succulent strawberry dessert in honour of Mother’s Day, celebrated in France this year on Sunday, May 26. Chef Gaudard’s “macaronade aux fraises” is a heart-shaped fresh-berry dessert that features a scrumptious macaron base filled with marzipan and pistachio cream and topped with fresh strawberries. This gorgeous … Continue reading Sébastien Gaudard: La macaronade aux fraises
La Maison du Chocolat is setting up a pop-up store in the Printemps department store on boulevard Haussmann (9th arr.). In addition to daily chocolate demonstrations, the 80-square-metre temporary venue, designed as a chocolate “tasting area,” will offer a full range of the company’s gourmet chocolates, pastries, macarons and ice cream, along with hot and … Continue reading La Maison du Chocolat pop-up store at Printemps de la Mode
