This year again, Executive Chef Christophe Cussac, Pastry Chef Patrick Mesiano and Head Barman Mickaël Bellec have created a chocolate bar dedicated to the finest vintages of cocoa for the greater enjoyment of gourmets.
Chocolate Bar Menu
From a choice of hot milky drinks, simply melt before a hot chocolate made of top-notch vintages with cinnamon, three spices, or old-fashioned style, a cocoa tea or an infusion with roasted Criollo bean peel. Smooth and original cocktail creations, with or without alcohol, are also on the programme!
As for pastries, this is the chance for initiation in tastes, textures and temperatures for chocolate in delicacies created for our "homemade" chocolate cake counter: choco-orange dessert, "religieuse" eclairs, minis babas with Whiskey, macaroons, Gianduja cake, and marshmallows chocolate in a shell… This is paradise!
