Grasp chocolatier and “caramelier” Henri Le Roux lastly opened up a store in Paris. Salted butter caramel followers, rejoice, as he’s credited with inventing the salty candy.
Sensible data
Tackle: 1 rue de Bourbon le Château, 75006
Nearest transport: Mabillon (10) or Odéon (4, 10)
Hours: Monday-Saturday 11am-8pm, Sunday 11am-7pm
Phone: 01 82 28 49 80
Web site Fb
Evaluations of curiosity
Time Out (2013) “Whereas he makes goodies as effectively, it’s the caramels that draw locals and foreigners alike into the signature orange and black outlets. An array of the sweets, some infused with matcha powder, chocolate and apple cinnamon, can be found individually or in pre-bundled sachets. Whereas many attempt to imitate, few can examine to the deliciously wealthy but delicate, chewy but tender caramels that soften away in your mouth.”
David Lebovitz (2011) “Now his store has landed in Paris… they’ve expended their vary of flavors so that you’ll not solely discover conventional caramels, akin to his well-known C.B.S. (caramel-beurre-salé), tarte Tatin (caramel-apple), and citron vert (lime), but additionally tender little squares melded with black tea and yuzu-matcha.”
Chocolate & Zucchini (2011) “A chocolate chunk he calls Soizig: praliné is a finely floor combination of nuts and sugar with slightly cocoa or cocoa butter, lined in chocolate. This model contains blé noir (buckwheat) and the subtlety of the chocolate/buckwheat pairing is heavenly.”
David Lebovitz (2006) “M. Le Roux is a really sort man, who principally modified the best way pastry cooks, glaciers, and bakers in all places take into consideration caramel: he created caramel-buerre-salé (caramel-salt-butter), which he merely calls C.B.S. And they’re actually divine.”
