The Chocolaterie, Since 1979
Praline Hand Made
Pralines rolled by hand at the counter every morning, the café open from ten.
See The Menu
Hot Chocolate Bar
Melted Grand Cru
Five hot chocolates from one origin each, poured thick at the counter.
Book A Table
New At The Counter
Ruby Velvet
Ruby cocoa and raspberry, a season-only bonbon from the atelier.
Shop Ruby
Head Chocolatier
Clemence Arnaud, Chef Master
Twenty years at the marble slab: Clemence tempers every batch by hand and draws each new bonbon before it is moulded.
- AwardsBest Chocolatier, Paris 2023
- SignatureThe Grand Cru Noir truffle
- TeachesTruffle Making, Saturdays
The Tasting Flight
From Milk To Dark
Five chocolates from 33% to 85%. Taste them in this order: the ground deepens with you as you scroll.
33% Ivory Coast Milk
Book A Tasting- 33% Ivory Coast MilkCaramel, condensed milk, malt
- 45% Ghana MilkHoney, toffee, hazelnut
- 64% Peru DarkRed fruit, citrus, cocoa
- 72% Venezuela Grand CruBlack cherry, tobacco, vanilla
- 85% Ecuador Extra NoirRoasted cocoa, espresso, cedar
Details
Truffella Cake Selection
White Chocolate Cake
White chocolate mousse over an almond sponge, raspberry at its heart and a dark shard on top.
- Cocoa33%
- Serves10
- Order Ahead3 days
Butterfly Cake
Milk chocolate and caramel, a butterfly drawn in tempered chocolate for every slice.
- Cocoa55%
- Serves12
- Order Ahead3 days
Fruit Chocolate Cake
Chocolate sponge, orange and passion fruit, crowned with white chocolate petals and kiwi.
- Cocoa64%
- Serves14
- Order Ahead3 days
