Join us for a unique experience in the heart of Paris, where the passion for chocolate blends with the culinary excellence of Le Cordon Bleu Paris - Hôtel de la Marine and Chocologue Victoire Finaz.
During this workshop, you will have the opportunity to discover the secrets and tips from the Chef and the Chocologue expert to elevate chocolate in all its forms, benefiting from the expertise of two renowned institutions.
From selecting ingredients to tasting techniques, as well as presenting the most original creations, you will learn everything you need to deepen your knowledge of chocolate.
Saturday 6th December - 3:00 p.m. to 6:00 p.m
- 1 hour of introduction to chocology
- 30 minutes of hot chocolate demonstration by one of our Pastry Chefs
- 1 hour and 30 minutes of tasting centred around our special Chocolate Tea Time, followed by a convivial moment of discussion.
Masterclass Workshop dinner (with workshop) - €240
Saturday 6th December - 6:30 p.m. to 9:30 p.m.
- Workshop - 1h30: Each participant makes the menu Starter under the expert guidance of a cuisine Chef. A glass of Champagne and appetiser round off the workshop.
- Supper - 1h30: Supper is served in the dining room, where the Starter prepared is tasted, followed by various sweet and savoury dishes. The dish and dessert are carefully prepared by our Chefs.
- Appetiser : Mimolette cheese choux pastries with cocoa, Crispy king prawns with basil, chilli and cocoa
- Scallops with roasted cocoa bean, slow-cooked celery, mango and passion fruit beurre blanc sauce with Champagne
- Bresse chicken supreme, Albufera sauce with cocoa, root vegetables cooked in broth
- Roasted farmhouse camembert with milk chocolate/cep (porcini) mushroom nougatine, walnut bread
- Variations on chocolate
- Sweet treats, coffee
- Organic heirloom wheat bread with cocoa, made by our boulangerie Chefs
A wine list reflecting the diversity of the terroirs of our artisan winemakers is also available on site. Don't hesitate to ask our sommelier for advice on how to make the most of your dining experience.
Masterclass Workshop dinner (without workshop) - €190
Saturday 6th December - 8:00 p.m. to 9:30 p.m.
- Appetiser : Mimolette cheese choux pastries with cocoa, Crispy king prawns with basil, chilli and cocoa
- Scallops with roasted cocoa bean, slow-cooked celery, mango and passion fruit beurre blanc sauce with Champagne
- Bresse chicken supreme, Albufera sauce with cocoa, root vegetables cooked in broth
- Roasted farmhouse camembert with milk chocolate/cep (porcini) mushroom nougatine, walnut bread
- Variations on chocolate
- Sweet treats, coffee
- Organic heirloom wheat bread with cocoa, made by our boulangerie Chefs
A wine list reflecting the diversity of the terroirs of our artisan winemakers is also available on site. Don't hesitate to ask our sommelier for advice on how to make the most of your dining experience.
Victoire Finaz - Chocologue
Victoire Finaz has made her passion for chocolate her reason for living. The great granddaughter of a chocolate maker, her love of chocolate goes back to her early childhood and lead her to invent a new profession: Chocologue® (Chocologist).
Her travels, experiences and training, alongside some of the leading names in the field, have nurtured her expertise in cocoa and its subtle aromas, the art of chocolate tasting and sensory analysis. After training in chocolate making at Ferrandi and in sensory analysis at the CIRAD (French Agricultural Research Centre for International Development).
Founder of her own brand of chocolates, Victoire's recipes are the result of a subtle combination of balanced flavours. Created using traditional French artisanal methods and the highest quality raw ingredients, her silky ganaches and crunchy pralines, in an array of colours, take you on a taste discovery.
Specialising in corporate gifts, Victoire works with businesses and company social activities committees to create personalised boxes of chocolates which are in harmony with their image and creates customised recipes. She also offers a range of workshops in chocology, chocolate and wine pairing, and chocolate and spirits pairing, for companies and individuals, that are fun, interactive and educational.
Today, Victoire shares her cocoa and chocolate expertise, and her mastery of the art of tasting, as a speaker and judge at key chocolate events, and as a consultant and trainer for those involved in the gastronomy sector of today and the future.
"My passion for chocolate is a driving force in discovering this food that is savored like a fine wine."