For the past 30 years, the three Michelin star chef Alain Ducasse, has been known for his rigorous selection of quality products, fully expressing their original flavours and fragrances in his cuisine. In the optic of providing his clientele the finest experience of chocolate through his art, « La Manufacture du Chocolat » has been materialised in 2013 under the direction of Nicolas Berger.
According to me, the product is the only truth. A turbot without a stroke of genius is better than a genius without turbot. Each good product, grown with love and respect, in its distinctive land, has an incomparable flavour. Without which, a chef is nothing.*
Faithful to his principles, the finest beans, with each distinct identity has been carefully selected with Nicolas Berger to ensure that the very art of chocolate making is mastered from the source itself to the final product.
The Manufacture supplies all Alain Ducasse restaurants in chocolate bonbons, bars, and even chocolate coatings for desserts. Since 2013, an emblematic dessert from the Paris, London and Monaco restaurants has been created with chocolate from the Manufacture.
From pure chocolate ganaches, trufffles to chocolate bars available in 44 different flavours, « La Manufacture du Chocolat » offers to its clientele the opportunity to discover the passion, craftsmanship and the very origins of chocolate.
- Source : http://www.alain-ducasse.com/en/discover-alain-ducasse-the-chef
- Photos credits : Le chocolat Alain Ducasse
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