Crazy pralines without sugar or cream that will never leave you with the taste of excessive fat? Deal.
The gourmet address that creates the event
It is the openness that makes the event! Associated with pastry chef Aurélien Rivoire , Yannick Alléno opens a gourmet address that revolutionizes the codes of chocolate making and creates surprises. In short: the gourmet must-go of the moment, and the gift that will have any good with sharp foodies under the tree.
Located two blocks from Cler Street , this box is unique. Artist and sculptor Laurence Bonnel has staged this modern-day chocolate shop inspired by vintage confectionery with a set of contemporary lines: trompe-l'oeil arch, display cylinders and Carrara marble….
3 star chocolate
After Patrick Roger , Cyril Lignac , Alain Ducasse , Plaq … Another chocolate factory?
" We could not enter this hyper competitive market which is of remarkable quality without providing something really different ", explains Yannick Alléno . Here we make gourmet chocolates . ”
Translation: it is all the chef know-how of a 3-star cook who puts his nose in cocoa. The result: avant-garde chocolate, an ecological obsession and sourcing from the most beautiful origins in the world, which marks a new stage in the history of cocoa with a capital H.
A cocoa 2.0 treat without sugar or cream
Cold extraction, working without sugar or cream, no stabilizers: Alléno & Rivoires offers a 2.0 cocoa treatise here, a new temple of high chocolate, much healthier and more virtuous with a glycemic index down to -90 %.
“ We carried out extremely technical work, in line with my thoughts on sauces and extractions ”, analyzes Yannick Alléno , “ which allowed us to adopt new reflexes.”
This gives extraordinary and fresh confectionery, to be enjoyed within two weeks, like a 3-star dessert in a palace.
His bestsellers
Among the bestsellers: the extremely fresh pralines sticks that break the codes of everything you have never tasted before and which come in flavors of citrus hazelnut, salted pistachio, black sesame or toasted peanut (12 € the box of 6).
For lovers of haute couture bars (€ 14): salted pistachio praline, Breton shortbread chips and milk chocolate or coconut praline. Enough to revolutionize the coffee break.
Ultimate singularity to test absolutely: candied fruits without sugar, replaced by working water. “ Try the orangettes: it's extraordinary ”, laughs the chef.
Yannick's little favorites? The unique, “ this chocolate vanilla pod topped with a vanilla cream without flavoring or preservative, it's a trip to Madagascar! ”Or even shamrocks.
Also discover Abstinence, the new Fitzgerald dining cellar and The Benoit Castel Brunch
