Legendary chef Alain Ducasse, known for his Michelin-starred restaurants, cooking schools and cookbooks, has embarked on another tasty adventure, this time with chocolate. Le Chocolat Alain Ducasse, Paris’s newest chocolate shop, officially opened in February in the heart of the trendy Bastille neighbourhood. Located at the back of a small courtyard at 40, rue de la … Continue reading Le Chocolat Alain Ducasse: A bean-to-bar operation
Founded in Saint-Etienne (Loire department) by Alsatian chocolatier Eugène Weiss in 1882, Weiss today is one of only a handful of French chocolatiers to make their own chocolate from scratch starting with raw cacao beans. Eugène Weiss is credited with inventing “haut chocolat,” the art of combining cacao beans of different origins to create chocolate … Continue reading Weiss
François Pralus began his career as a pastry chef, but today his name is synonymous with fine chocolate. After training alongside his father, Auguste Pralus, holder of the highly coveted Meilleur Ouvrier de France distinction, then with the Chocolaterie Bernachon in Lyon, and Ecole Lenôtre in Paris, François Pralus took over celebrated pâtisserie founded by … Continue reading François Pralus
Michel Cluizel has been making chocolates since 1948, when he began his apprenticeship in his parents’ pastry and chocolate shop in Normandy. He is in fact one of the rare chocolate makers in the world to process cacao beans himself in his own ateliers. Cluizel’s showroom store on rue Saint-Honoré features stunning window displays. From … Continue reading Michel Cluizel
