Henri Le Roux
Henri Le Roux
The son of a famous pastry chef, Henri Le Roux has spent decades making a name for himself in the world of chocolate and caramel-making. His breakthrough came with the invention of the salted butter caramel, for which he won his first major confectionary award in 1980. The Paris flagship, located in the central Saint-Germain-des-Prés neighborhood, carries over eighty original creations ranging from exotic chocolates to individually wrapped caramels, sauces, and fruit jellies. Le Roux remains heavily influenced by the local ingredients and flavors of Brittany where he opened his first chocolate shop, as evidenced by the prominence of apple and fleur de sel in his recipes. Quality is paramount for the chocolatier, who selects cocoa bean suppliers with the utmost care, and uses only natural, non-GMO and preservative-free products.Show lessRead moreMisa
1, rue de Bourbon le Château , Paris
11-7
11-8 / Sun 11-6
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