Praline Hand Made
Pralines rolled by hand at the counter every morning, the café open from ten.
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Melted Grand Cru
Five hot chocolates from one origin each, poured thick at the counter.
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Ruby Velvet
Ruby cocoa and raspberry, a season-only bonbon from the atelier.
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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
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 Table- 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
A Table For Hot Chocolate
Paris, London and New York have a salon behind the counter. Book a table and we keep it for you.
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Choose a day, a time and how many of you are coming; we keep the table by the window.
Tazzina Cake Selection
White chocolate mousse over an almond sponge, raspberry at its heart and a dark shard on top.
- Cocoa33%
- Serves10
- Order Ahead3 days
Milk chocolate and caramel, a butterfly drawn in tempered chocolate for every slice.
- Cocoa55%
- Serves12
- Order Ahead3 days
Chocolate sponge, orange and passion fruit, crowned with white chocolate petals and kiwi.
- Cocoa64%
- Serves14
- Order Ahead3 days
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 cake
How To Reach Us
The Atelier
112 Rue Saint-Honore
75001 Paris
Opening Hours
Saint-Honore, Paris