Photo: Michelle Leman

To succumb to love you need a thousand little touches, we have found dishes and sweets to share between lovers.

The House of chocolate
“Bonjour Paris” collection, ©Maison du chocolat

We bite into and fall for the “Bonjour Paris” ephemeral box, with its unique creations of ganaches and pralines available as a duo for Valentine’s Day.

Here the Mara wild strawberry pulp encapsulated between two sheets of milk chocolate and coated in dark chocolate gives the impression of sipping strawberry milk. There, a mahogany praline amazes us, before discovering other combinations that “match” like perfect encounters.

“Bonjour Paris” box of 15 chocolates €32

The Maison du chocolat is not stopping there and is also offering a chocolate for two to enjoy this Valentine's Day.

Here we are talking about a sublime taste object. A beautifully decorated heart coated in milk chocolate reveals in its center an almond/hazelnut praline with pieces of Koshihikari brown rice. This Japanese rice develops a sweet taste when roasted.

Chocolate Heart Bites Box “Bonjour Paris” €20,00

The Brittany Chocolate House
14 Rue de Bretagne, 75003 Paris
Monday to Saturday 10 a.m. to 19 p.m.
Close on Sunday
Tel: +06 38 52 29 80

Fauchon

Macarons with raspberry pulp with a touch of Espelette pepper, ©Fauchon

Fauchon, the heritage house on Place de la Madeleine, has reappeared on Rue de Bretagne with an intimate boutique designed for Valentine's Day. The delicatessen founded in 1886 still offers its traditional baskets and gift boxes in the form of “little touches” capable of satisfying lovers of gourmet delicacies.

There are melting chocolates, heart-shaped marzipan lollipops and pink macaroons with raspberry pulp and a touch of Espelette pepper. Opposite flavors attract. A sure bet, the heart-shaped chocolates come in pairs and are available in dark, milk or white chocolate, with a shade of passion red.

Box of 7 macarons €24,00
Box of 8 praline hearts €20,00
Heart lollipop with almond paste €4,90

Fauchon
14 Rue de Bretagne, 75003 Paris
Monday to Saturday 11 a.m. to 14 p.m. and 15 p.m. to 19 p.m.
Closed Sunday and Monday
Tel: +01 45 32 68 48

House Verot

Valentine's Day lobster, butternut and trumpet of death pie, ©Maison Vérot

For February 14, Vérot, the house that restored the nobility of pâté en croute, has concocted a savory recipe to share, boldly called “love en croute”.

In this Valentine's Day recipe, delicate lobster meat and pork stuffing combine. Trumpets of death and butternut squash provide the vegetal complement. The dough is perfect, crispy and tender. A delight.

Valentine’s Day pie for 2 people €36.
Available until February 17.

Maison Verot
38, Rue de Bretagne, 75003 Paris
Tuesday to Friday 9:30 a.m. to 20 p.m.
Saturday from 9 a.m. to 19:30 p.m.
Sunday 9 a.m. to 13:30 p.m.
Closed on Mondays
Tel: +01 42 72 27 43

 

Whirlwind Pastry
Valentine’s Day desserts, ©Pâtisserie Tourbillon

The Tourbillon patisserie, on Ile Saint-Louis, gives the feeling of entering a jewelry store. Delicately arranged under glass counters, the cakes are rare pieces. Installed at the back of the store, Japanese customers were not mistaken. Having worked at the Fauchon and Dalloyau houses, Yann Brys designs each pastry with the attention to detail of a jeweler.

For Valentine's Day, this “Best worker in France” – created a passion red heart: an almond dessert, with raspberry compote with Timut pepper, light Caledonian vanilla cream and sugared almond cream. A taste whirlwind that takes us far away.

My little heart €7,20

Another surprise is Yann Brys’ signature pastry: a swirl. Symbol of infinite love, this cake capsizes hearts. To be convinced, just taste this clever assembly: choux pastry garnished with a hazelnut cream and coated with chocolate, topped with a light kalamansi lemon cream, highlighted with a lemon and praline confit. A love giddiness.

My tourbillon €22

Whirlwind 
90, Rue Saint-Louis en l’Ile, 75004 Paris
Tuesday from 14 p.m. to 19:30 p.m.
Wednesday to Sunday from 10 a.m. to 19:30 p.m.
Closed on Mondays
Tel: +01 46 33 56 13 

 

Text: Katia Barillot

13.02.24

IT’S TIME TO TO TASTE !

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