CACAO & CHOCOLATE

"Alain Ducasse" is called the chef with the most Michelin stars in the world. Alain Ducasse became interested in chocolate in the 1970s when he was training under Michel Guérard in the South. After that, led by Gaston Lenôtre, who was a pastry chef in Paris, he began to carry a patisserie in Paris during the off-season of the restaurant, and the encounter with the chocolatier Michelle Shodan shocked the world of chocolate. After that, while working at the Alain Chapel store in Mionnay, he also started working at Bernacion in Lyon on holidays.

He was the pinnacle of cooking and opened a chocolate bean-to-bar workshop in Paris in 2013. The news that they started making original chocolates from cocoa beans surprised the world and thrilled the birth of new chocolates.

The first chef was Nicola Berger from Lyon. Born into a pastry chef, he was also influenced by Bernacion and dreamed of making chocolate from cocoa beans. After training at Jean-Paul Evan, Pertier and Ladurée, he began working under Alain Ducasse, talking about the concept of a chocolate workshop and starting the 2006 project.

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Official website: http://www.lechocolat-alainducasse.com/

PARIS

Address: 40, rue de la roquette　75011 paris

Business Hours: Tue-Sat Open: 10:00   Close: 19:30  Day  Open: 9:00  Close 13:30

Regular holiday: Month