13 Oct. 2016
Within walking distance of Place Vendôme, in the courtyard of an eighteenth century building, Jean-Paul Hévin opened his Cave à Chocolats. A prestigious setting adorned with golden mosaic in which the chocolate chef reveals the vintage chocolates he selects and shapes with the greatest of stringencies. Unavoidable!
231, rue Saint-Honoré, côté cour, Paris 1er
Last March, Oberweis opened a boutique and then a restaurant, in May, within Luxemburg Airport. Two locations with a pared down design and soft colours, ideal for the tasting of dishes and pastries as artfully created by the chef.
Aéroport de Luxembourg, Luxemburg
ARTHUR DE ROUW
Refurbished at the end of last year, de Rouw’s boutique went under a complete face-lift. The result? A 3,200 sq.ft laboratory, which one can observe through the large bay windows revealing the chocolate and gold colours of the boutique. A haven of peace well-known for its nougatine, its tarts and its chocolate, among others…
Kloosterstraat 1, Vught, The Netherlands
Following nine months of refurbishing, the Chocolaterie opened its doors last July. In this XXL location, overlooking Montbéliard, concrete, steel and glass come side by side. Sweet palates may even grab the opportunity to watch the creation of the chef’s range of chocolates, inclusive of bonbons, bars and the famous Belles Comtoises.
55, rue Jacques-Foillet, Montbéliard
This year, in its will to promote chocolate artisans, the Cité du Chocolat opened a new 7,500 sq.ft space. An ideal location to discover, taste and learn the story of the magical bean. The same goes for the workshops or the restaurant, 100% chocolate, of course…
37, av. du Président-Roosevelt, Tain L’Hermitage
JÉRÔME DE OLIVEIRA
The youngest pastry world champion, Jérôme de Oliveira (Intuitions), works in Cannes and opened a kiosk within the Polygone Riviera commercial centre in Cagnes-sur-Mer this summer. A nice little setting in tones of azure blue and in the open sky, in which the pastry chef offers his delicate creations, his ice creams and his sorbets, as well as a few salted products. A real treat!
Polygone Riviera, 119, av. des Alpes, Cagnes-sur-Mer
– Following the opening of no less than three boutiques in 2016, Jean-Philippe Darcis, a hyperactive chocolate chef, opened his Chocolaterie in June. Covering some 4,800 sq.ft (the building covers more than 32,000 sq.ft), the place offers a journey at the heart of chocolate. To discover its History, from the Mayas to Cortés, and the production means of today, from the processing of beans to the making of chocolate bars, but also to refine the palate in the tasting room or learn how to work it the Academy, which offers training. Not to forget the boutique, for a bit of gourmet shopping.
Esplanade de la Grâce, 1, Verviers, Belgium
– An unavoidable gastronomic landmark in Lyon, the Halles de Lyon Paul Bocuse now offer a Sébastien Bouillet Corner. The pastry chef could not help but being enthusiastic with the idea of becoming part of this mythical and emblematic institution of Lyonnais and French gastronomy; this represented his child’s dream indeed. Gourmets can now discover his creations full of colours. Not to forget the opening of a new boutique in the 8th arrondissement, avenue des Frères-Lumière…
102, Cours Lafayette, Lyon 3e