Ah the famous Saint Pothin! I really became a citizen of Lyon after having tasted the famous cake made of almond meringue and cream nougatine … But talking only about this specialty from an house opened in 1963 would not address their pies sour cherries, the bitter chocolate bars, homemade jams … To see the Japanese greeted by a saleswoman herself Japanese, also includes the care given to the connoisseurs of customers.
The best way to resist temptation being to yield to it, the shop is open on Sundays too!
4 cours Franklin Roosevelt – 69006 Lyon – Tel : 04 78 52 20 69
Délices des sens
I had met Romaric the first time on my way to Les Halles. This first encounter made me want to learn more about the creations and know-how of this pair of lovers which for 10 years, have been renewed in their laboratory based in the Brotteaux. Awarded many times during intensive competition (Mof pastry finalist in 2004, Champion Sugar Europe in 2001 …), Romaric Boilley has since expanded its activity (event catering activities) and opened a total of three stores: Cours Vitton, Boulevard des Brotteaux and in the Halles.
Hosted by Marion, at the Cours Vitton, I was lucky at tasting some incredible home creations, as a composition based of gianduja, feuilletine and a white chocolate bite. From memory, the first melting feeling sublimated the basis cute indeed … hard to stop after tasting the first!
I discovered that a bowling ball could also be eaten! A good gift idea for companies and their customers …
62, cours Vitton – 69006 Lyon – tel : 04 78 24 73 24
12 Bd des Brotteaux – 69006 Lyon – tel : 04 78 24 48 25
Halles Paul Bocuse- 102 cours Lafayette – 69003 Lyon – tel : 04 72 60 81 71
Already present for seven years in Japan with two shops, Sebastien who took after his father Henry in 2000 has made his specialty macaroon constantly reinventing this delicious cookie. It’s also a love story between a neighborhood, one of the Croix Rousse and a promising young talent, which in 2011 joined the famous Toques Blanches association of Lyon.
Upon his arrival in the family home, he foresees to renew 80% of manufacturing to breathe a new wind to desserts, financiers, macaroons and attract a younger customership.
Two years later, his new creation, Maca’Lyon macaron is already world champion! The specificity ? A chocolate coating … greedy!
Passed earlier at Philippe Segond in Aix en Provence and Gerard Mulot in Paris, Sebastien Bouillet has quickly imposed his style and keeps on creating. There are no fewer than 15 different flavors of macaroons.
Over years and especially distinctions, the success has given birth to five outlets to meet a creeping demand:
15 and 16 Place de la Croix Rousse, Rue d’Austerlitz (Croix Rousse), Rue des Archers (Presqu’ile)
To transmit his knowledge and his love of baking, Sébastien Bouillet has created Gateaux Ecole (5 rue de Nuits in Croix Rousse), where lovers of all kinds, private or professional, can handle roll and other utensils and become leaders one day.
Office: 15 Place de la Croix Rousse – 69004 Lyon – tel 04 78 28 90 89
Or the passion for the job transcended by Gaëlle and Richard since 1991 and whose complementarity leads to creations today acclaimed in many cities in Japan, the Galeries Lafayette in Berlin, Germany, China, Italy …
If recognition of their talent is international, procedures remain artisanal and ancestral. Very sensitive to fair and biodynamic processes, as well as living conditions of farmers, the couple regularly meets producers of cocoa and vanilla.
These beans are experiencing a second life in their laboratory in Champagne au Mont d’Or to be reborn in the form of delicious chocolates or stuffed.
About Seve You can not talk without mentioning the real praline pie, which recipe we owe the Count of Plessis-Praslin, minister of Louis XIV. This toasted almond caramel infused into the cream, owes its color today to the pastry chef in Champagne au Mont d’Or early last century and who was inspired by roses grown on the heights of Lyon. By acquiring this pastry, Gaëlle and Richard have discovered with delight the famous turbine copper, forgotten there since the second world war.
Ranked among the top 10 chocolatiers in France, Richard is constantly inventing new recipes with chocolate of course, but also with the macaroon by creating models for savory aperitif, with foie gras, Iberico ham, with porcini mushrooms … Gaëlle, culinary designer, also suggests unexpected sugarless desserts such as Singita in summer.
The chain has now six locations in the center of Lyon (Part Dieu Galeries Lafayette and Bron, Halles Paul Bocuse, Quai Saint Antoine …), and one at Saint Exupery Airport.
More information: http://www.chocolatseve.com– Tel: 04 78 35 82 82
The adress as we might say as the name is really associated with the expertise of Lyon. A transmission from father to son, especially a beautiful family affair, with the descendants of Maurice Bernachon driving it: Philippe at the lab, Stephanie in charge of sales and Candice at the tea room.
Philippe who has became over years the prestige chocolate maker in Lyon, prepares ganaches in these large cul-de-poule, huge copper cauldrons, to give birth to a whole family of chocolates: Kaluja, praline, cream balls coated candied … coated with hazelnuts, nougat, marzipan …
Beans, wherever from Latin America (Brazil, Colombia, Jamaica ..), Africa (Sao Tome) or Java are selected with great care to ensure the best possible roasting.
Bernachon, this is also sweets, pastries, a tea room and a catering business with recipes again typically from Lyon (dumplings, sausage brioche) which one can discover from Tuesday to Saturday at:
42 cours Franklin Roosevelt, Lyon 6 – Phone: 04 78 52 23 65