We’re off to discover the Alléno & Rivoire summer collection
Fruit is no longer a simple ingredient: it becomes the raw material of a renewed culinary art. At Alléno & Rivoire, summer 2025 can be crunched, melted and cracked with virtuosity.
Summer under the sign of fruit… and innovation
At the helm of this summer collection, the duo Yannick Alléno and Aurélien Rivoire deliver a series of gourmet creations conceived as a sensory score around fruit. Revisited ice cream, sublimated confits, auteur chocolates: each piece reflects the technical rigor and audacity of the Chefs.
Notable innovation: the use of birch bark extract (glycemic index 7) replaces refined sugar. The result? Less sugar, more taste, and a new longevity for the fruit – even out of season.
Sundae, crystals, confits… The summer trio
- The Tahitian Vanilla Sundae comes with a choice of six toppings, including apple caramel, hazelnut shortbread and pineapple confit. An ice cream to compose yourself, for an experience as playful as it is refined(€7).
- The chocolate fruit crystals, on the other hand, impress. The result of a slow confisage process, these slivers of strawberry, pineapple or apricot are coated in dark chocolate from Ecuador, in a texture that’s half crunchy, half melting(€13 for 8).
- The fruit confits, meanwhile, play the heritage card revisited: rhubarb, peach, grapefruit or orange plunge into a chocolate bath that evokes an eternal summer(19 € per 100 g).
When chocolate meets terroir
The Tablette Terroirs de France – Côtes de Provence is without doubt the most surprising creation. Alléno has conceived it as a revisited food & wine pairing: apricot confit, Kalamata black olives and milk chocolate make up an almost salty, highly structured bite, conceived as a chef’s dessert(€18).
At Alléno & Rivoire, summer can be enjoyed in the shade of a chocolate thrill. A sweet, technical and deliciously gourmet season.
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