LOUIS FOUQUET
Depuis 1852, Louis Fouquet cultive un savoir-faire rare, qui donne à ses créations, chocolats et confiseries, un goût unique, qui a fait le ravissement de générations de gourmands et de clients illustres : Claude Monet, Gertrude Stein, Christian Dior, pour n’en citer que quelques uns, ont ainsi témoigné de leur amour des créations Louis Fouquet.
Craquez pour les pralinés à l’ancienne, les caramels tendres, et les succulents palets fruités.
GANACHES
Our ganaches are made from carefully selected chocolates from the most prestigious regions of the cocoa world: Honduras, Venezuela, Panama…
Cocoa beans are harvested from ethical and sustainable plantations, respecting both nature and the growers. These exceptional cocoa beans bring complex and varied aromas to our ganaches, each telling the story of the terroir of origin.
Our artisans expertly examine each ganache recipe, ensuring that the consistency is ideal to melt deliciously in the mouth, releasing the complex flavors and nuances of cocoa.
LOUIS FOUQUET is part of the Chocolatier Engagé collective, whose objective is to humanely and ecologically supervise the harvest of cocoa beans around the world.
Fruity palates
Our fruity palets, fruit jellies with an iconic round shape, are the result of work without compromising on taste. Each fruit is chosen with the greatest care, for its quality and optimal maturity: Burgundy blackcurrant, guariguette strawberry, Menton lemon…
The aromas of the fruits are revealed in each bite thanks to an exclusive manufacturing process.
The fruit pulp is cooked in a copper basin, slowly, with a controlled quantity of sugar.
Then, we poach the fruit jellies one by one into small round molds, which avoids overcooking and preserves the taste of the fruit.
Our fruit jellies are then dried in order to balance their moisture content and maintain perfect softness.
An exceptional taste experience that celebrates the freshness of fruit and passion for the art of confectionery.
the salvators
With its soft caramel heart coated with crunchy caramel, the Salvator is one of the House's institutions.
The process of creating this delicacy has remained unchanged since the 1930s, when Salvator, an artisan confectioner then working in our workshops, developed this delicious treat.
Each Salvator is carefully spit-tempered, one by one, in our workshops on rue Laffitte. It is a ritual that requires patience and rigor, but which rewards each tasting with an incomparable experience. The result of this artisanal process is an unrivaled balance between the sweetness of the soft caramel and the crunch of the exterior caramel.
Whether you choose the classic caramel or the fusion with dried fruits, each Salvator is exclusive to the House. It is an experience that you will not find anywhere else, an invitation to taste a treasure resulting from the heritage know-how of LOUIS FOUQUET.