HERVÉ ROBIN CHOCOLATIER
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Hervé Robin, who has worked with Dalloyau and La Maison du Chocolat, works with his family and knows how to make the world of chocolate resonate with his Music du Palais. Hazelnuts from Piedmont, almonds from Sicily, cocoa from Madagascar or Switzerland are his instruments. His objective is to spend 80% of his creations in organic farming. He knows how to propose new scores, such as this mosaic of candied orange peels on a bed of marzipan almond paste with Grand marnier, on an Avola almond praline flavoured with Ceylon cinnamon and cloves: an Altamira that of course echoes our Perigord Lascaux. Its chocolate lace masks are suitable for both Valentine's Day and Carnival, as a beggar or praline with Sicilian almonds and Piedmont hazelnuts. And as we know how to receive, it's with a cup of hot chocolate for the end of the year holidays. Every Saturday, in May and June, from 5pm to 7pm, Hervé Robin leads workshops for chocolate dented, as he likes to call them: decoration, moulding, ganache will then have no secrets.
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