What Alain Ducasse is known for
Chef Alain Ducasse's chocolate house runs its own bean-to-bar Manufacture in the 11th arrondissement and a Palais-Royal tea room, Salon des Manufactures, serving tastings built from its chocolate, coffee and ice-cream production.
Alain Ducasse's chocolate business works from the bean up. Its Manufacture, at 40 rue de la Roquette near Bastille, takes in raw cocoa beans and carries them through roasting, grinding and conching on site — a bean-to-bar operation rather than a kitchen finishing bought couverture, which is unusual among Paris chocolate houses of this size. The output — bars, boxed chocolates and confections — is sold through the brand's Paris boutiques and through counters inside other retailers.
Above the Palais-Royal shop sits Salon des Manufactures, a tea room built specifically to let visitors taste the house's production rather than just buy it packaged: chocolate, coffee and ice cream, all made in Ducasse's own manufactures, served through the day for lunch, an afternoon snack or Sunday brunch. It functions as the demonstration room for a wider ambition — Ducasse's group also runs coffee and ice-cream manufactures alongside the chocolate one, all under the same from-raw-material approach his restaurants are known for. Visiting is less about a single product than about seeing a chef's factory-to-counter logic applied to three categories under one roof, with the tea room as the place all three actually meet.
How ORBIS reads this city
Best for — Bastille-made bean-to-bar chocolate, coffee and ice cream
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