chocolateMy visits to Pierre Hermé and Ladurée were rather extraordinary to say the least.   The sights, the smells, the tastes were truly amazing.  But that could not compare to my behind-the-scenes experience at Gérard Mulot.

After spending a little time taking in the delights on offer at the 13th arrondissement store (including the collection of macarons, les petits gateaux, and les chocolates!) we were ushered to the kitchen to share in some macaron and chocolate secrets.

I was captivated by the chance of witnessing macarons made by one of the masters in France first hand, Chef Patrick Leclercq.  A chance like that certainly does not come along every day!  Combined with my introduction to chocolate making by Chef Antoine Hesloin, and I was feeling very centred and complete indeed!

antoineChef Antoine explained the basics of chocolate making including tempering, flavouring and presentation.  The seemingly never-ending array of mouth watering samples confirmed sheer excellence in his profession; the flavours effortlessly outshone what my taste buds had sampled in the past. 

The memory of Gérard Mulot that stays with me is not only of the faultless chocolate and patisserie, but of an eagerness to share in the passion and knowledge of the craft.  Gérard Mulot is an institution in Paris and I am privileged to have such a rewarding experience there.  This boutique is firmly a “must-see” in Paris. 

Gérard Mulot
93 rue de la Glacière, 75013 Paris

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