Our Restaurants & Hotels partners

Open the door of these gastronomy temples, and then have the pleasure to savour a Henri Le Roux chocolate or caramel!

LE 39V
Located in the top floor of the SONY building, 39 avenue George V in Paris, this spectacular restaurant turned to the sky offers a French contemporary gastronomic cuisine.

39 Avenue George V - 75008 Paris
Phone: +33 (0)1 56 62 39 05
Website: www.le39v.com

Restaurant Sola Paris
A gastronomical experience of traditional french foods and flavours infused with traditional Japanese flavours in a zen atmosphere.

12 rue de l’hôtel Colbert - 75005 Paris
Phone: +33(0)1 43 29 59 04
Website: www.restaurant-sola.com

Le Jardin Gourmand
Le Jardin Gourmand offers dishes served from the freshest produce and of the finest quality, cooked and served in the form of three options, academic and tasty, to help you discover the pleasant suprising cuisine of Brittany.

46, rue Jules Simon - 56100 LORIENT
Phone: +33(0) 2 97 64 17 24
Website: www.jardin-gourmand.fr

La Crêperie du Vieux Port
Jean-Marc opened this friendly creperie located in a beautiful Bretonne house.It is nearby the old harbour of Port-Haliguen, in Quiberon. Amongst his specialities you will find a crepe created in 1993 made with our C.B.S., another with FORCE 8 (80 % cocoa) and a "Sarrasine" (buckwheat) crepe with Force 8 spread over the center. In the summer enjoy your meals in the lovely garden and in winter, around the fireplace.
42-44 Rue Surcouf - 56170 Quiberon-Port Haliguen
Phone: +33 (0)2 97 50 01 56

Le Mas de Pierre
Nestled at the foot of the Saint-Paul-de-Vence fortress, Le Mas de Pierre and its 7 country houses in the colours of the Provence, has a splendid Mediterranean garden with hundred-year-old olive trees. Michel Rostang, a 2* chef in Paris and Emmanuel Lehrer, head chef, have created new menus for the two Mas de Pierre restaurants. These menus are the fruit of their complicity and present a family style cuisine which honours regional produce at both the ‘Table de Pierre’ gastronomic restaurant and the ‘Ma Campagne’ bistrot.

2320 route de Serres - 06570 SAINT-PAUL DE VENCE
Tél. : +33 (0)4 93 59 00 10
Website: www.lemasdepierre.com

Partners and friends

Les Salines de Guérande
Both our C.B.S. and some chocolate bars (Embruns and Goviro) are made with "fleur de sel".
La "fleur de sel" from Guérande is a natural white sea salt of exceptional and very rare quality. It is formed by fine and light floating crystals, in patches on the surface of the water. These crystals are hand-picked and drained in the sun.

Jugetsudo by Maruyama nori
Jugetsu-do Paris has taken this concept of "Chazen Ichimi", providing our customers with flavorful genuine teas as a portal to experiencing the spirit of Cha-Zen and Japanese culture, where one can "experience the joy in focusing the 5 senses".
95, rue de Seine 75006 Paris
Website: www.jugetsudo.fr

Aurélie Cherell
Aurelie Cherell’s collections are original, graceful and timeless. This young Parisian designer is interested in the identity of the modern woman. Her collections allow woman to express their personality and refined taste in all of its simplicity. 2005 was THE YEAR IN FRANCE in China. In June 2005 Henri Le Roux joined forces with Aurélie Cherell and conceived the Chocolate Bridal Dress. "Dream of the Butterfly" was presented in Pekin, China at the First "Salon du Chocolat".

Conserverie La Quiberonnaise
La Quiberonnaise is the last canning factory in the Port of Quiberon which cans sardines in the same way it has, since it started in 1921.
30 rue de Port de Pêche - 56170 Quiberon
Phone: 02 97 50 12 54

David Lebovitz
David is a world famous cooking teacher who teaches people how to prepare easy and extraordinary deserts, using the very best seasonal ingredients.
Buy his books

Serge the Concierge
The French Guy from New Jersey: Serge Lescouarnec alias Serge the Concierge shares information on Food, Wine, Travel and Life TidBits.
Visit his site

Edouard Hirsinger – Chocolatier
Among our friendly colleagues, here is one of our favorite... try his glazed chestnuts...

La Marmite à Malice
Katherine Khodorowsky created this association in 1995. Dr Herve Robert, the chief editor, proposes a monthly gastronomic letter "Les Brouillons".

Miam-miam
Miam-miam was created from a magazine name given by food editor and writer Bénédict Beaugé. Each issue tells us about his gastronomic trips, his enthusiastic discoveries and his disillusions.

Salon International du Chocolat
Paris - New York - Tokyo
On Three different continents this show reveals the admiration for chocolate.

Sao Tomé
The island of chocolate, the cradle of African cocoa.