{"id":147259,"date":"2024-11-25T13:04:04","date_gmt":"2024-11-25T13:04:04","guid":{"rendered":"https:\/\/www.parisselectbook.com\/2024\/11\/25\/maison-bernachon-lyons-artisan-chocolate-in-paris\/"},"modified":"2024-11-25T15:03:22","modified_gmt":"2024-11-25T15:03:22","slug":"maison-bernachon-lyons-artisan-chocolate-in-paris","status":"publish","type":"post","link":"https:\/\/www.parisselectbook.com\/en\/2024\/11\/25\/maison-bernachon-lyons-artisan-chocolate-in-paris\/","title":{"rendered":"Maison Bernachon: Lyon’s artisan chocolate in Paris"},"content":{"rendered":"\n

To enter the world of Bernachon is to discover much more than a chocolate maker. It’s to enter a family home, a unique savoir-faire, and a tradition handed down with passion for three generations. <\/strong><\/p>\n\n

Founded in 1953 by Maurice Bernachon, Maison Bernachon has become a benchmark for artisan chocolate. In 1975, the family alliance with Paul Bocuse strengthened this heritage by blending gastronomy and chocolate-making. Today, the third generation perpetuates this tradition with the same care and passion. A fine house that embodies French excellence and know-how! <\/p>\n\n

That’s why this Lyon institution deserves its place among the greatest names in chocolate. You’ll find it in your Select address book in Paris. We had the privilege of putting a few questions to this exceptional craftsman, heir to a rich history and ambassador of exceptional chocolate. Find out more about this fascinating encounter. \ud83c\udf6b\u2728 <\/p>\n\n

“Craftsmanship handed down with excellence<\/em><\/strong>“<\/h2>\n\n

It all starts with total mastery of chocolate, from bean to bar. This particular manufacturing process is called bean-to-bar, <\/strong>meaning that the entire creation, from bean to packaging, is carried out by the same artisan chocolatier. The raw beans, carefully selected from the best origins, are roasted, blended and processed according to unique in-house recipes. Each chocolate is then matured, stored for three months in our cellars, to allow its aromas to develop… like a fine wine! <\/p>\n\n

“Le Pr\u00e9sident: a creation that stands the test of time<\/strong>“.<\/em><\/h2>\n\n

If you’re ever in Lyon, be sure to sample the company’s signature cake: Le Pr\u00e9sident! <\/strong>This emblematic pastry was created in 1975 to celebrate the presentation of the L\u00e9gion d’honneur to Paul Bocuse by President Val\u00e9rie Giscard d’Estaing. G\u00e9noise, hazelnut praline ganache and white cherries preserved in homemade cherry alcohol, all covered with a lace of chocolate. More than a dessert, it’s a taste experience that stays with you. <\/p>\n\n

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A publication shared by Maison Bernachon (@bernachon_chocolats)<\/a><\/p><\/div><\/blockquote>\n