The full range of chocolates is available for purchase at our boutique.
The pastry chef is an artist – each of his desserts is a veritable sweet confection. He is imaginative, creative and passionate and creates masterpieces through centering his work on very specific themes.
His favourite ingredient is chocolate. His range is mentioned by the Club des Croqueurs de Chocolat.
He produces some twenty sweets, including: Carupano (beans from Venezuela), Tanao (beans from Madagascar), Bourbon (ganache infused with Bourbon vanilla), Hazelnut (hazelnut praline and hazelnuts from the Morvan), Carla, created in honour of France’s first lady (lightly-toasted hazelnut praline, tonka bean with notes of vanilla and bitter almond), Feuilletine (brittle chocolate with almond praline)… All these sweetmeats are served in the restaurant and can also be purchased online on the Bernard Loiseau boutique.
Latest innovation at the boutique
Bernard Loiseau's chocolat tablets are now available on our online boutique.
He runs a team of highly-motivated young people. In September 2010, Lucile Darosey, a young pastry chef, won first prize in the Trophée Carol Duval-Leroy competition, for best desserts. Her ‘Raspberry Temptations in a crispy lace case with a heart of red berry ice cream’ won over a very demanding jury, composed of some of the big names in French culinary arts such as Marc Haeberlin, Frédéric Anton and Philippe Faure-Brac.
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