Bac Sucré 2016: 2nd Fruity Edition on Paris Pastry Street

If you’re looking for just one pastry street in Paris, most Parisians with a sweet tooth will guide you to the Rue du Bac – also known as Paris Pastry Street. Situated on Paris’s Left Bank (Rive Gauche) in the 7th Arrondissement, it has been a shopping street for centuries.

Birthplace of the Millefeuille

It’s also where the classic French Millefeuille pastry was invented by Adolphe Seugnot in 1867. Today the Pâtisserie Seugnot no longer exists but to make up for it, it’s now a street branching out with such a concentrated plethora of high-end pastry and chocolate shops that Rue du Bac is known more as Paris Pastry Street!

Last year saw the opening of the new event, Le Bac Sucré, created by Florence Mazo Koenig and inaugurated by the Mayor of the 7th, Rachida Dati. The event highlights the creative artisans’ savoir-faire and celebrates their creative sweet magic – this year through summer fruits to bring out the Paris sunshine!

Officially opened last night by Josiane Gaude, deputy mayor with the organising team, the Bac Sucré event kicks off today until Sunday 19th June. So here’s a tasting of what’s especially in store over the next 5 days from the participating patisseries and chocolate shops around the area.

Patisserie des Reves Paris Rue du Bac Sucre Event

LA PÂTISSERIE DES RÊVES

Pastry chef, Philippe Conticini opened his first patisserie here in Rue du Bac. Popular for his award-winning Paris-Brest (a praline cream choux pastry wheel), his pastries are all designed to evoke the sweet dreams of childhood (I’ve written a lot about his pastries on le blog lately! From Yulelogs, choux buns, even literally falling for his pastries, to the BHV tea salon).

As the event this year centres around fruits and new fruity sensations, receive a surprise fortune cookie with any seasonal fruit pastry, such as the Fraisier, Raspberry or Strawberry tarts.

93 Rue du Bac, 75007 Paris


Angelina Rue du Bac Sucre Event Paris

ANGELINA

Particularly known for its legendary Mont-Blanc pastry, there will be Mont-Blanc lollypop (sucette) workshops over the weekend.

Special Edition: “Un été à Paris” – a raspberry compote, a light vanilla mousse, topped off with raspberries and redcurrants on the most deliciously crunchy praline crumble base.

108 Rue du Bac, 75007 Paris
Tel: (33-1) 42 22 63 08 or sign up directly at the boutique.


Chapon Chocolate Rue du Bac Paris

CHOCOLATERIE CHAPON

Patrice Chapon will be giving demonstrations how he makes his chocolate from cocoa bean to bar this Saturday 18 June. Hour-long sessions can be booked online here. Hurry as they’re free and only 8 people maximum per group are permitted in the tight workshop area behind the boutique.

There are no special editions for the event but try a cornet of mousses from the bar – including the Venezuelan 100% Chocolate Mousse (I recently made the recipe here on le blog), or his prize-winning chocolate with a salted dome (chocolat au dôme de sel).

69 Rue du Bac, 75007 Paris


Dalloyau Paris rue du Bac Grenelle macarons religieuses

LA MAISON DALLOYAU

Last year, the highlight was the launch of Dalloyau’s surprising savoury Réligieuses (double decker filled choux buns), which are still available on order at the boutique here – but the Réligieuse star for Father’s Day on Sunday is the Papa Poule, filled with a vintage rum cream. This year two more new macarons are in the spotlight from pastry chef Jeremy del Val, amongst seasonal favourites such as orange blossom, rose-raspberry, lemon, and Earl Grey (Bergamot tea).

Special Editions: Strawberry-Yuzu and Raspberry-Grapefruit macarons.

63 Rue de Grenelle (just on the corner of rue du Bac), 75007 Paris


Jacques Genin Bac Sucre Event June Paris

JACQUES GENIN

Famous for his melt-in-the-mouth caramels (particularly exotic fruits) and fruit jellies, last year he surprised us with more fruit jellies (I think I polished off the tasters of rhubarb jellies!) and even vegetable jellies!
His pastries, including a Millefeuille, are also just as legendary but these are enjoyed at the main boutique and tea salon in the Marais, on rue de Turenne. During EACH of the five Bac Sucré days, free demonstrations take place at 3.30pm Wed 15th-Sun 21st – no reservations needed!

Special Editions: Fruit jellies (kiwi, pear, blood orange, pineapple, lychee, raspberry, mango-passion)

27 Rue de Varenne, 75007 Paris


Eric Kayser Bakery Paris, rue du Bac

LA MAISON KAYSER

Boulanger Eric Kayser has followed the last three generations in his family as an artisanal bread-maker.

Special Edition: Sweet honey bread with raspberry chips.

18 Rue du Bac, 75007 Paris


LA GRANDE EPICERIE DE PARIS

Recently renovated, Le Bon Marché classy department store at the end of Paris Pastry Street of Rue du Bac is renowned for its gourmet food hall, luring us from stands of cheeses and cured hams to its bakery and patisserie sections. Their pastries are exquisite, from billowy lemon meringue tartlets to the latest seasonal temptations.

Special Edition: Almond crumble choux bun, with apricot cream, Madagascan vanilla cream (crème légère) and poached apricot.

Le Bon Marché
38 Rue de Sèvres, 75007 Paris

Grande Epicerie Paris Apricot Choux Bac Sucre Event Paris

There are even more patisseries, bakeries and chocolate shops on and around the corner to enjoy: Acide Macaron, Des Gâteaux et du Pain, Hugo & Victor, Boulangerie Galland, Foucher Chocolatier, and Secco bakery… now you can see why it’s referred to as Paris Pastry Street!

Bac Sucré Event
Rue du Bac
7th Arrondissement Paris

Wednesday 15- Sunday 19 June 2016
For the full programme, visit BacSucre.com


Bonjour Paris Publication Contributor Jill Colonna  This article is published with Bonjour Paris.

 

Foucade: A Healthy 100% Gluten-Free Patisserie in Paris

I almost want to keep this address a secret. Last week I discovered this new patisserie, Foucade, in Paris – the difference is that all pastries here are entirely gluten-free. Opened just since December 2015, tucked between the Madeleine church and Rue Saint Honoré, this stylish bright violet boutique oozes chic. From the inviting entrance with violet hydrangeas, #healthy ‘ashtags and intriguing pastry postcards splashed on the window, the pastry counter leads through to a quiet and secluded tea salon.

Foucade-paris-pastry-glutenfree

I met the boutique’s energetic founder, Marjorie Fourcade, who explained the concept behind Foucade. Discovering she was intolerant to wheat and dairy (lactose) plus problems related to sugar, she worked together with nutritionists for three years. The result was the creation of this healthy “Patisserie Positive”.

Foucade gluten-free Tea Salon

The focus is on top quality products for a total gluten-free cast with the majority of pastries also dairy-free (sans lactose). Marjorie insists on using natural ingredients with contents both low in fat and sugars – without forgetting the utmost detail to taste and flavour.

An emphasis is on fresh fruit and vegetables – yes, vegetables. There are no food colourings used: to achieve the vibrant crimson red on a Fraisier, for example, her Japanese pastry chef, Saori Odoi, adds beetroot juice. I could even taste the beetroot’s subtle presence, which is unusual in a classic strawberry French pastry, but hey, I’m flexible.

As everything is totally healthy, my excuse was to try as many pastries as I could fit in their extra large pastry box, especially interested to taste with the family at home and test out their reactions.

Healthy pastries Foucade gluten-free patisserie paris

Each Foucade pastry comes with its corresponding postcard, detailing the nutritional facts – a touch that is no doubt appreciated by any sensitive Celiac sufferer or anyone prone to food allergies. For us, we were simply curious to know more behind the pastries.

All pastries are very much reduced in sugar, allowing each ingredient to shine. Let me give you a sample tasting:

La Citronnée – Acidulée! With an 81% reduction in sugar compared with its traditional gluten versions around Paris, we were preparing our cheeks for a complete puckering session.  WRONG! (I think the most puckering sensation I’ve had with a lemon & lime tart is at Carette.) Although still tart, the creaminess of the lime, lemon, and yuzu were all slightly sweetened by a hint of basil.  The crunchy texture of the tart base of unrefined almonds finished it off beautifully. My girls were impressed that they’d also had a +269% dose of vitamin E, at that.

foucade's spicy gluten-free clove apple eclairs

L’Eclair Spicy – Spicy it is.  The choux dough is so light, made with colza and chia grains, topped with a crunchy almond and hazelnut praline.  The apples are sautéd in three spices and the Chantilly is particularly heady with a strong kick of cloves, which makes for a totally new éclair experience.

L’Opérette Puissante (dairy-free) – This is the ultimate dark chocolate treat and powerful it is. With a mixture of 70%, 85% and 100% raw cocoa, with a light crunchy mixture of buckwheat and chia grains for the most deliciously healthy protein boost. I thought my girls would find it too “raw” and lacking sugar, but they totally loved it – it’s true that it’s robust in chocolate and so a little goes a long way!

Speaking of buckwheat, Marjorie insisted I buy a packet of the Foucade special gluten-free granola. As I normally make my own breakfast oat granola with no added sugar except roasted in maple syrup, I was expecting (more or less) the same thing. I’m still trying to get my taste-buds around it and, even although there’s no label on the packet to list the ingredients, I can tell there’s a strong play of buckwheat in amongst all the lovely nuts and cranberries. Personally I prefer buckwheat in galettes (traditional Breton savoury crêpes) or a lighter version in their Opérette.  Their cute mini moist lemon cake (Cake pur citron) was more my cup of tea – although buckwheat in granola is so intriguing I may become hooked!

All pastries are very much reduced in sugar, allowing each ingredient to shine. A particular personal favorite to give you an example is La Rustique – crunchy base of chestnut flour and brown rice, sweet potato and cinnamon purée and topped with baked apple. I loved the different textures and although not powerful, the hint of sweet potato is a clever touch. At 145 calories, it’s apparently 64% less than its traditional pastry, with 40% less sugar and has 97% more Magnesium and 44% more vitamin C! No gluten, no egg, no nuts and no soya. If you’re a real dark chocolate fan, then try the (also dairy-free) powerful l’Opérette, with a mixture of 70%, 85% and 100% raw cocoa for the most deliciously healthy protein boost.

One particular pastry which struck us at first as being a total classic surprised us the most. Described as “Authentique”, it’s cheeky ingredients made it our overall winner:

La Rustique – a crunchy base of chestnut flour and brown rice, sweet potato and cinnamon purée and topped with baked apple. We loved the different textures and although not powerful, the hint of sweet potato is a clever touch. At 145 calories, it’s apparently 64% less than its traditional pastry, with 40% less sugar and has 97% more Magnesium and 44% more vitamin C! No gluten, no egg, no nuts and no soya.

If you’re a demanding gourmet who pays particular attention to well-being and are sensitive to the most natural ingredients, then add Foucade to your best patisserie list on your next visit to Paris.

Foucade Paris
Maison de Pâtisserie Positive
Tea Salon
17 rue Duphot
75001 Paris

Tel: (33-1) 42 36 11 81
Metro: Madeleine

Tues-Fri 10am-7.30pm; Sat 11am-7pm


See my article about the top 100% Gluten-free Pastries in Paris at Bonjour Paris.

 

An African Teatime in Paris

The other day I couldn’t resist a visit to the Impressionists in Normandy exhibition at the Jacquemart André Museum in Paris. If you’re like me and adore art, you’ll especially appreciate this museum as a do-able size, plus Monet, Degas, Renoir and Caillebotte paintings are so close that it’s pinch-your-arm worthy. But the cherry on the Stohrer cakes is the museum’s Café. As I mention it in Teatime in Paris as one of my favourites, this time Monsieur Antoine couldn’t resist joining me in an afternoon teatime.

Antoine never takes tea but he saw the menu listing Rooibos. It was enough to see his eyes as he sipped; conversation uncharacteristically changed to tea, as he recognised the familiar Rooibos from the Cape and we made a note of the label: Cape and Cape. Before we knew it, we were reminiscing and dreaming of another trip to South Africa.

Tea at Jacquemart Andre museum cafe rooibos

We first discovered Rooibos about ten years ago on my first trip to South Africa with Monsieur. Each guesthouse on our route had a tea tray with a kettle, and particular attention was drawn to the little jug of fresh milk in the room’s fridge. It all felt rather charming and colonial – until the conventional hotel sachets of regular black tea and herbal infusions were surprisingly replaced with this curious-looking Rooibos. When I asked the locals what they did with it, I was just to add a touch of milk. As a milk-in-my-tea Brit, this totally suited me. It tasted a bit like tea but it wasn’t with its woody undertones.

Over our holidays we both became infatuated with this drink – especially as its reputed health benefits (if not psychologically) helped outweigh the Cape wines we were drinking, which was the main purpose of our tour. With frequent returns to the wine regions of Stellenbosch, Paarl, Hermanus (Hemel-en-Aarde Valley), Franschhoek, and north of Cape Town to Swartland we’re spell-bound by the dramatic scenery which changes around every corner.

Franschhoek vineyards South Africa

Franschhoek winelands South Africa – much further south than tea country

While we were tasting Chenins to Pinotages, another couple, Matthias and Gervanne Leridon had fallen so much in love with Rooibos, the South African tea of the land. They had done the full monty, heading another 100km inland north to Clanwilliam, the centre of Rooibos land and eventually set up the Cape and Cape company in 2013, exporting the natural teas to Paris.

WHAT IS ROOIBOS?

It’s a small bush that grows in the wild in South Africa – about 200km north of Cape Town. Its name, Rooibos (meaning redbush), is a red tea that’s rich in antioxidants, naturally low in tannins and completely caffeine-free.

NOT THE SAME

Returning to Paris, gradually Rooibos has been easier to find in the supermarkets (UK too) but nothing can approach that specific taste of Rooibos we had in South Africa – until the other day in Paris.

I had heard of this new Cape and Cape in Paris before but hadn’t stumbled on the boutique. It’s a rather hidden secret behind Trocadero on rue Vineuse, with rows of brightly coloured triangular tins uncovering tastes that will “broaden our horizons”. They have a point. Maria gave me a most welcome tasting of their pure and “simple” Rooibos, Safari au Cap from the Terroir of Nieuwoudtville. I closed my eyes and, like Antoine, was instantly transported to the Cape, something that the rooibos teas to date from supermarkets (including organic in health food stores etc.) just hadn’t achieved.

African tea collection Cape and Cape Paris

 

MORE THAN JUST ONE PURE ROOIBOS

I thought there was just one Rooibos – but there’s a wide variety of pure Rooibos to taste, since with each unique area – like wine – the varieties depend on the terroir or soil where the fynbos (South-African maquis or scrub) develops specifically to environmental conditions: in the south, green rooibos is lightly citrus; in the centre, it’s more down-to-earth and more of a substitute to black tea; while in the high-altitude north of the Cederberg Mountains, there’s more of a taste of red fruits and cacao.

According to Mikaël Grou, Second Sommelier at the Four Seasons Hotel George V in Paris and taster for the House, the Rooibos-growing area is the equivalent to both Burgundy and Beaujolais regions put together.

Green Rooibos tea African Tea Cape and Cape Paris

I’m particularly fascinated with their Green Rooibos as it’s a real detox and haven’t seen it before. Green Mountain is so delicate and both flavours come through: the green tea first then a delicate, almost smoky rooibos aftertaste.  I loved the slightly “stronger” version, Stormy Joburg, with a hint of citrus too.

HOW TO INFUSE

As with red Rooibos, Sommelier Mikaël Grou explains that it’s important to infuse for at least 5 minutes, if not to 10 minutes using an extra-fine filter. The reason isn’t for the colour (which appears straight away) but for the total flavour to shine through. As with “normal” tea, it’s best to brew it using water just under boiling (90°C). He recommends pouring 4/5 boiling water from the kettle and topping up with cold water before adding the Rooibos or tea.

floral rooibos Cape tea

 

FLAVOURED ROOIBOS

If you’re into flavoured teas, there are plenty to tempt the tastebuds. Flirt with sweet and spicy flavoured Rooibos with evocative names such as Citrus Kiss, Oh My Ginger, Miss Grey, Shap Shap! Bon Bon (Strawberry-Vanilla. Shap Shap is slang for good good – how you doing?) and Flirt with Scarlet (Rose-Mango).

African teas Cape and Cape Paris

 

AFRICA THE UNKNOWN TEA CONTINENT

The teas at Cape and Cape don’t just stop at Rooibos. Calling themselves the “African House of Tea”, their third variety of teas are Natural African Teas.

As they say, AFRICA IS THE UNKNOWN TEA CONTINENT. I was astonished to learn that Kenya is the THIRD largest global producer of tea after China and India (the fourth is Sri Lanka).

There’s still a lot to learn about African teas. Perhaps the best teacup forward is simply to try their unearthed range of delicate white teas to the strong black teas from the Congo with hints of chocolate; floral and tangy black teas from Kenya; medium-strength fruity black teas from Rwanda; and woody and floral green or black teas from Malawi. I hear that there will be a new Tanzanian tea end of May too.

1-chocolate-rooibos-rosemary-macarons

COOKING WITH TEA

One of the Africaan ladies also explained on holiday that when her family gets sick, the first thing she makes is a rooibos infusion with rosemary. Needless to say, as soon as I returned home, I experimented with a macaron using a rooibos and rosemary-infused chocolate ganache (the family thought I was mad but it worked!) Try a blind tasting: it certainly has people astonished over such mysterious flavours!

Many chefs are infusing tea in their dishes these days. Have you tried this smoky beurre blanc with fish (using Lapsang-Souchong tea), or Theodor’s fragrant rice pudding? I’ve created a new Pinterest board, Cooking & Baking with Tea, and I’ll gradually add more recipes to this. I’m looking forward to trying Christmas Fireworks, a Rooibos filled with festive spices – a perfect infusion for desserts and macarons!

Eiffel Tower Paris Avenue Camoens near Trocadero

You’ll find Cape and Cape African teas not just in their hidden boutique at Trocadero, but gradually in more familiar locations in Paris, just like we saw at Jacquemart André. Gontran Cherrier, one of my favourite Parisian boulangeries also has realised its potential, as has Galeries Lafayette.

So next time you’re pushing the tourists aside to take a pic of the Eiffel Tower, head to the much quieter Avenue Camoens, take a different angle like above and walk just around the corner for a taste of African tea in Paris.

Cape and Cape
African House of Tea

19 rue Vineuse
75016 Paris
Tel: 01-45 24 77 70


Part of this article is published on Bonjour Paris! Do pop over and say bonjour

Paris Macaron Week at Pascal Caffet – 18-24 April

When a Meilleur Ouvrier de France (MOF) announces a Macaron Week in Paris, you need to make a detour.  Hidden away in a side street in Paris’s fashionable 16th arrondissement, just off Rue de Passy, you’re in for a treat. Remember Pascal Caffet’s award-winning pastries: éclairs, top pralines, and his legendary Las Vegas?

Pascal Caffet Patisserie Macaron Week April in Paris

From 18-24 April, Pascal Caffet is adding three new flavours to his already large collection of exquisite macarons. I was given a special treat to taste them for you in the boutique before they officially come out tomorrow.

Macaron Week in Paris at Pascal Caffet patisserie

For Matcha Green Tea lovers, his Thé Matcha is spot on.  Just the right dosage to taste: subtle but enough for the special tea to shine through the interior fondant ganache. I would thoroughly recommend that you START with this flavour, to fully appreciate its taste.

Next up, is Mûre or Blackberry. All of Pascal Caffet’s fruit flavours are compotes and not too sweet, which is why I love his macarons. Again subtle, it’s as if biting through a tangy soft fruit jelly with the added crisp macaron shell.

New Yuzu macaron by Pascal Caffet, Macaron Week Paris

The third flavour is Yuzu.  It’s a hit!  Slightly acidic with the citrus flavour eventually whacking the taste-buds after the two or three seconds and leaving a wonderful lingering after-taste without it being tart. As they say in France, “Chapeau”, so hats off to you Chef Caffet!

Yuzu’ll be needing to taste this macaron – at least! Add 3 more macarons, since for 4 macarons bought, he’s giving away one free!

Pascal Caffet
13 rue Duban, 75016 Paris

Monday: 12 noon- 7.30pm
Tuesday-Thursday: 10am – 7.30pm
Friday & Saturday: 9am – 7pm

Tel: 01 – 45 20 08 04
Metro: La Muette or a 15-minute walk from Trocadero

A Champagne Teatime in Paris

When the heavens open in Paris and driving Spring rain pelts on even the most chic of umbrellas, the City of Light always has a bright side.

On the popular Rive Gauche (Left Bank of the Seine), near the Sorbonne and Pantheon and just a few steps away from the hustle and bustle of Boulevard Saint-Germain, I’ve recently discovered a new quiet haven on rue des Ecoles: the Hôtel des Bulles de Paris.

Bulles de paris Hotel Rive Gauche Pantheon

This charming, modern hotel has a theme around bubbles. Happily we’re talking about my favourite bubbles: Champagne.
Just walking directly into the lobby, the welcoming staff is bubbly. Led (couldn’t resist that one) into the sparkling breakfast and tea-room on even the most gloomiest of days, the room is dappled in light with a very apt quotation from Louis Pasteur decorating the pastel walls:

Un repas sans Champagne est comme un jour sans soleil
A meal without Champagne is like a day without sunshine

Louis Pasteur

Les Bulles de Paris teatime lights

This new teatime brings back the sunshine. There’s no need for a menu since the choice is pure and simple: tea or Champagne – or both – served with the hotel’s signature patisserie.

To accompany the patisserie, two teas have been chosen by master of teas, Madame Tseng of La Maison des Trois Thés, nearby in rue Saint-Médard. Either choose a rather subtle black tea from Nepal, Makalu SFTGFOP 2nd flush. Tasting it on its own before the patisserie, I was trying to pin down the floral, fruity Muscat and rose notes with an accent of honey. It wasn’t until I tried it with the patisserie that the flavours came through, and could then see why it was a good match.

Teatime at Les Bulles de Paris hotel

For those of you like myself who love a more fragrant floral tea, then go for Madame Tseng’s white Jasmine tea, Xiu Qiu, from the Chinese province of Fujian. Even the hand-rolled pearl-shaped tea-leaves evoke the idea of bubbles!

The signature patisserie’s design had been re-modelled as an Easter egg nesting on strands of white chocolate, but the pastry remains the same: hiding inside the pearl-rose white chocolate shell is a Champagne jelly, topped with a raspberry sponge and delicate vanilla mousse.

Easter egg patisserie bulles de paris teatime

The real honour of this new teatime goes to the Champagne, selected by the Hotel des Bulles de Paris by Bocquillon: a Blanc de Blancs Grand Cru with white floral notes, white fruits and a subtle hint of citrus, the perfect match with the patisserie.

Champagne Teatime Bulles de Paris

If you do opt for the tea and Champagne, I would recommend tasting the tea first and finishing off with the bubbles.

Champagne Bar Paris

Peeking inside the Champagne bar, I couldn’t help being drawn in to its quirky bubbly decor, and can just imagine finishing off the day after my chocolate and pastry walk nearby in Saint Germain with a glass of one of their wide choice of Champagnes in a bubble chair.  I hear another of their walls speak to me:

Start the day with a smile and end it with Champagne

I can see clearly now the rain has gone.

Champagne Bulles de Paris flute bottle

The new Champagne Teatime is served Wednesday – Sunday, 2.30pm-5.30pm

Signature Pâtisserie with choice of two teas or a glass of House Champagne: 15€
(for all 3: €20)

Hôtel Les Bulles de Paris
32 rue des Ecoles
75005 Paris

 


This article is published on BonjourParis.com

Easter Chocolate Displays in Paris

If you hop around Paris today on an egg hunt, I promise you’ll be astounded by the immense choice of Easter Chocolate Displays.

As artisanal chocolate shops work flat out for one of the busiest seasons of the year, it’s no wonder that the French so aptly describe the term of window-shopping as faire du léche-vitrine, as the urge to lick the delectable displays couldn’t be higher. Who can resist Jean-Paul Hévin‘s sense of humour with that in mind for his Easter shopfront?

Hevin chocolate window for Easter

Already the choice of eggs in itself is awe-inspiring; but add to that the different-coloured chocolate hens, chicks, diverse other animals (owls, tortoises, sheep, cows), bells, and the fish that we typically find in the French chocolate boutiques.

Where can we start?  Before we get cracking with a sampling of Easter eggs (oeufs de Pâques), let’s start with the most typically French in the Chocolateries: bells and fish.

Easter chocolate bells Hevin Paris

Chocolate bells with golden fish at Jean-Paul Hévin, Paris

EASTER BELLS (Cloches de Pâques)

Listen carefully for the Church bells over Easter weekend: in France they stop ringing from Good Friday when Jesus died to Easter Sunday morning. After Church Mass, to celebrate Christ’s resurrection, the bells joyously peel around France as they fly back from Saint Peter’s in Rome, dropping chocolate eggs in gardens as the children are eager to hunt for them.

Even my girls (who are French) have always found it a crazy tradition – perhaps as parents we simply poorly described it – but imagine trying to explain to your kids that church bells had flown with wings all the way to the Vatican to be blessed by the Pope to help everyone in mourning, then returned (with no hands) to hide chocolate.

The Easter Bunny still makes more sense, even if it doesn’t figure that much in France, but over the years, more are gradually hopping into the boutiques – such as these pastel cuties from Hugo & Victor.

pink chocolate easter bunny hugo & Victor Paris

Bright coloured Easter chocolate bunnies at Hugo & Victor, Paris

WHY ARE THERE SO MANY CHOCOLATE FISH?

I’ve always been intrigued by the schools of chocolate fish in the windows.

Fish are popular for April Fool’s Day since in France it’s April fish or Poisson d’avril as the children’s chorus goes! If you’re any decently duped April Fool in France, you’ll probably be sporting a school of colourful paper fish taped to your back. There was one year I discovered that, after various not-so-discrete pressing to my back, I had been modelling a mobile primary school wall.

1-Poisson-d'avril

Eager to find out the history behind it, I  tried to go to a school of fish myself, rummaging around for more clues but the fishy story remains rather unclear. Various sources cite the most popular: it goes back to the 16th Century under Charles IX reign, who changed the New Year to the 1st January. Until then in France, the New Year started around 1st April and was celebrated by fresh fish to herald the arrival of Spring (following the zodiac sign of Pisces, perhaps). As not everyone was au courant or kept forgetting this new calendar, jokes gradually spread the custom of pinning fish on their backs.

A la Mère de Famille particularly has a huge choice of chocolate fish and scallop shells. Like eggs, many are garnished with yet more miniature fish. The smallest fish and other seafood shapes, called friture, often garnish the insides of the bigger Easter eggs or are sold simply in sachets to eat comme ça, just like that.

This year’s sample of fish can be found hooked up vertically in a line, lined up in a jigsaw pattern, or found randomly swimming in clouds.

Easter chocolate fish Paris

Chocolate fish by Pascal Caffet (praline), Jean-Paul Hévin, Michel Cluizel, Patrick Roger, and A la Mère de Famille

EASTER EGGS WITH PERSONALITY

As with outside of France, eggs are still the most popular at Easter and over the years they’ve gradually transformed from brightly decorated hard-boiled to more chocolate. Symbolising the Resurrection of Jesus on Easter Sunday with the rolling stone that covered Christ’s tomb, the rolling of eggs transformed death into life, bringing new life and fertility – much like a chick popping from its egg.

Many high-end chocolate boutiques, confiseries (candy shops), pâtisseries, or top hotels have created their eggs from simply chic, amusing, to popular characters, or impressive giant sculptures as works of art.

Jacques Genin has gone wonderfully wild with a vivid, brilliant lacquered look for his masterpieces this year. Otherwise there are his clowns, fish and hens to choose from.

Jaques Genin easter collection

From Far West Cowboys at LeNôtre; Peter Pan and Captain Hook at Gerard Mulot; to Mangas of Pierre Hermé (along with many others) – what about some cool scateboarding eggs at Dalloyau?

Dalloyau easter skateboarding chocolate eggs

Dalloyau Easter 2016 Paris

Looking through the glass, Pierre Marcolini has chosen an Easter Wonderland theme, complete with this grinning Cheshire cat. Or what about a box of mini praline eggs: including pistachio, almond, nougat and hazelnut?

Pierre Marcolini Chocolate Easter Wonderland paris

Pierre Marcolini’s Easter Wonderland

From Le Manufacture de Chocolat of Alain Ducasse, you’ll find traditional artisan chocolate eggs and contemporary designer hens – but what caught my eye is this original DIY Easter Egg box for you to fill yourself, complete with a white glove for that in-boutique chic experience at home.

Alain-Ducasse-chocolaterie

Henri Le Roux has dressed his eggs Harlequin style – and, talking of clowns, Arnaud Lahrer‘s major act this year is the Circus Chocolate with Plou the Clown, sealions, elephants, and monkeys. Eggs are also clowning around at De Neuville.

Clown easter eggs Paris

Left to right: Henri Le Roux; Arnaud Lahrer; and De Neuville

We’re totally in love with Paris – and eggs disguised in an amusing collection this year from Christophe Roussel, including Paddle La Baule and Udon le mouton. Incidentally, highly glossy sheep also feature at Edwart Chocolatier. You could say they’re ewe-some. Ba-ah!

Easter egg creations by Christophe Roussel Paris 2016

Photos courtesy of Christophe Roussel, Paris 2016

 

FRIED CHOCOLATE EGGS

You’ll notice a few fried eggs (oeufs au plat) around too, such as these smashing takes by Patrick Roger and Georges Larnicol. The eggs in cartons look real – they are: except filled with chocolate praline.

Easter Chocolate Fried Eggs Paris

WHY SO MANY CHICKS and HENS?

During the 40-day Christian tradition of Lent, meat or eggs were not allowed to be eaten. Meanwhile, hens continued to lay their eggs so by the time Easter arrived signalling the end of Lent, there were so many eggs to be used.  Many hens are garnished with miniature eggs, my personal favourite being praline.  And if you’re fond of praline, try Pascal Caffet‘s plump hens, “mini Pious” and pralines made with hazelnuts from Piemonte.

Easter chocolate hens Paris

From top: Jean-Paul Hévin, A La Mère de Famille Below: photo courtesy of Pascal Caffet, and Patrick Roger

HAVE A HEART

A la Mère de Famille have also created chocolate hearts filled with the traditional fritures pralines for the upmarket grocery, Maison Plisson in the Marais.

GIANT EGGS

Just imagine the Easter bells trying to deliver some of the more giant sculptures from Rome.  What about this giant 7.5 kg  (about 17 pounds) Oeuf Plume, packaged giant ready to be delivered at Les Marquis de Ladurée? It’s garnished inside with Les Marquis’s famous mini cameos in dark, milk and white chocolate.

Easter Chocolate Displays Paris

Easter chocolate collection at Les Marquis de Ladurée Paris

 

CLOCK CHANGE

Alas, there are so many more but this is a selection of my personal best Easter Chocolate Displays in Paris. But now that I’ve “wound you up”, don’t forget in France that the clocks go forward on Easter Sunday, so let me leave you with this impressive clock egg structure by pastry chef, Pierre Mathieu at the Mandarin Oriental’s Camélia Cake Shop – available from today.

Egg clock by Pierre Mathieu, Mandarin Oriental Paris

Photo courtesy of the Camelia Cakeshop, Mandarin Oriental, Paris

I’d say it’s time to call it a marathon in chocolate. I’m sure you have enough chocolate here to nibble on until next Easter, although I’ll be posting more Easter treats in Paris every day this week on Instagram and Facebook.

Happy Easter to you from Paris!


I’m thrilled that my article on Easter chocolate in Paris is on BonjourParis.com! Please pop in and say Bonjour…

Bonjour Paris Publication Contributor Jill Colonna