Bonjour !

Before everyone gets busy with the holidays, I want to share some of my latest adventures with you.

My daughter Sophie got married this last July and of course we wanted the most beautiful and delicious wedding cake. For that, we turned to Sebastien Gaudard, a 33-year-old pastry chef who, after a few years at Fauchon, is the creative force behind the DELICABAR "snack chic," the happening lunch and tea space above La Grande Epicerie du Bon Marché on the left bank. We chose a five-tier fraisier, génoise with tasty strawberries caught in the lightest pistachio-flavored pastry cream, coated with a white glaze, and decorated with marshmellows (very trendy here these days) and silver coated dragées (almond candies traditionally offered at weddings and christenings). It was in keeping with the dress, made of paper strips by my friend Mireille Etienne Brunel, known for her romantic yet unusual designs.

For a summer wedding we had decided against chocolate, but it is one of my favorite subject. Flavors, flavors, new flavor combinations, this is what some of France's best chocolatiers are doing these days. On your next visit to Paris, or meanwhile on the internet, here are some of my recommendations.

Flavors, flavors, new flavor combinations

First, back to DELICABAR
...where Sebastien and his partner Hélène Samuel have put on their menu the latest twist: foie gras au chocolat (cocoa-coated foie gras) is a signature dish. If you like foie gras, try it on your next visit.

Delicabar
Le Bon Marché
26, rue de Sèvres
www.delicabar.com

Jean-Paul HEVIN
His range of chocolate bars, bonbons, and pastries is vast and keeps growing, all available in his three boutiques. Look for his most surprising invention: les chocolats au fromage. How did the idea of combining cheese with chocolate come to such a classically trained palate? Accidentally, in Japan, while munching on cheese and chocolate at the same time five years ago. He uses four cheeses, and not the mildest: Epoisses, with a touch of cumin, Chèvre with a touch of hazelnut, Pont l’évêque with a touch of thyme, and Roquefort with a touch of walnut. The tastes are indescribable, but delicious. To be served at aperitif, preferably with a moderately sweet wine.

www.jphevin.com
231, rue Saint Honoré 75001 (also has a tea room)
23 bis avenue de la Motte Picquet 75007
16, avenue de la Motte Picquet 75007 Hevin 2 ("chocolate to go")

Patrick ROGER
Roger is the brightest new star on the Parisian scene since he opened his retail store near Odeon, on the left bank. His ganaches are flavored with lime, basil, jasmin, quince, Szechuan pepper corns as well as the more classic caramel mousse.

www.patrickroger.com
108, boulevard Saint Germain 75006

Jean-Charles ROCHOUX
This young man spent 10 years with Michel Chaudun, one of the most discreet yet acclaimed chocolatiers in Paris. He opened his own shop a year ago in the heart of Saint Germain des Prés. He already has a number of addicted followers, to whom he sells bonbons and chocolate bars with homemade caramelized hazelnuts or almonds, roasted pistachios, candied ginger, rum-soaked raisins. His tablette aux épices blends ginger, clove, cinnamon and nutmeg into the chocolate for a well balanced result.

16, rue d’Assas 75006

Robert LINXE and LA MAISON DU CHOCOLAT
With several boutiques in Paris, one in New York, one in Tokyo and one in London, La Maison du Chocolat has successfully grown from a one-store operation founded in 1977 to an international business while maintaining the highest quality standards. The in-house trademark is no bitterness ever; 65% cocoa content is the upper limit. The “Sevillane” collection features 5 flavor combinations: lime and grapefruit, apricot and lavander, raspberry and wild flowers, melon and port, passion fruit and coriander. This reflects the current vogue in cuisine and patisserie as well for fruits, herbs and flowers.

www.lamaisonduchocolat.com

Some of my favorite regional artisans
BERNACHON and BERNARD DUFOUX in Lyon, PRALUS in Roanne, JOEL DURAND in Saint-Rémy de Provence, etc etc.... Yes, chocolate in France is alive and well.

MARQUISE AU CHOCOLAT
For your upcoming dinner parties, here is a classic, intensely chocolaty, simple enough, to be prepared the day before.

Chocolate terrine
For 6 to 8 servings

• 12 and 1/2 oz dark chocolate (preferably Valrhona)
• 6 oz (175 g) butter, unsalted, room temperature
• 1/2 cup (100 g) granulated sugar
• 4 eggs, separated
• 9 oz (250 g) heavy cream (optional)
• 1 oz (30 g) powdered sugar
• butter to line the mold if necessary
• optional : walnuts, hazelnuts or pistachios, broken up

1. Melt the chocolate either in a bain-marie (a double boiler) or in the micro wave
2. In a bowl, use an electric blender to incorporate the granulated sugar into the butter until totally smooth
3. When the above is creamy, add the melted chocolate. When blended, add the egg yolks one by one, and blend thoroughly (if adding nuts, add them now)
4. Beat the egg whites until stiff, and add to the above, folding in carefully as you would for a chocolate mousse or a souffle
5. Fill either a ring mold, or a loaf mold, if using metal, coat with melted butter and sugar before filling, if using a silicone mold, this will be unnecessary
6. Place in the refrigerator overnight, or at least 10 hours until it solidifies
7. Serving the marquise : decorate with whipped cream or with whatever your imagination inspires you to add

As a reminder, VALRHONA, the French company based in the Rhone Valley, supplies most of the couverture used by french artisans.

Have fun ! A bientôt,
Paule