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.
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! Why not treat yourself to a "Tiramisu Cocktail" with cocoa liqueur, Kahlua, vanilla syrup, Grey Goose vodka and vanilla-flavoured cream?
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!