Best
Artisan Chocolatier Since 1979
Handmade Truffles
Small batches tempered on marble every morning in Paris, from beans we buy from the growers.
The Patisserie
Macarons & Celebration Cakes
Ganache, mirror glaze and gold leaf: every cake made to order and drawn with you first.
Bean To Bar
From The Pod To The Praline
Five origins, roasted in the atelier and conched slowly for a clean, deep chocolate.
From The Counter
Weekly Best Sellers
Best
New
Best
Best
Gift
Collections
Luxe Chocolate
Our Selection
Gift
Bonbonniere Gift Box
Gift Boxes, 60% cocoa
Grand Praline Chest
Gift Boxes, 64% cocoa
Gift
Petal Collection
Gift Boxes, 66% cocoa
Every bonbon is moulded, filled and capped by hand: three days from the first shell to the box.
Inside The Atelier
Honest Origins
Finest Ingredients From Madagascar
Coconut
Toasted on the day we fill, for the Coconut Snow truffles.
Cocoa
Five single origins, bought from the cooperatives directly.
Almond
Sicilian almonds, roasted slowly for the gianduja and pralines.
Vanilla
Bourbon pods from Madagascar, split and scraped by hand.
What Our Guests Say
Magna Aliqua Orem Ipsum Dolor Sit Amet, Sed Do Eiusmod Tempor Incididunt Ut Labore Et Dolore Magna.
Nadia OkaforBought a Grand Praline ChestThe Truffle Box Arrived Cold, Perfect And Tied In Cocoa Velvet; It Disappeared Before Dessert.
Marcus BellClub member since 2021Our Wedding Cake Tasted Even Better Than It Looked, And It Looked Like A Painting.
Amara DialloOrdered a three tier cakeShop By Category
Tradition
Our History
1979
Chocolaterie Established
A single marble slab in a Saint-Honore courtyard, and one recipe for a dark truffle.
1990
Chocolate Artists
The patisserie opens beside the counter, and the first celebration cakes leave the atelier.
2005
Finest Packagings
Boxes designed and printed in the atelier; the Bonbonniere wins its first award.
2026
Making An Art
Four boutiques, a cafe salon and workshops every week: the same marble slab still in use.
The Whole Story
