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Born in 1962, Pascal Caffet is a pastry chef and a chocolate maker who won several prestigious awards, among which the title of Pastry World Champion and of Best crafstman of France. He is the star chocolate maker of the small town of Troyes, who reached out as far as Japan, and eventually opened several shops in Paris.
With his father, founder of the Palais du Chocolat in Troyes, he learned the basics of the job. In his own words: “At the age of 4, I began making croissants with my father. At the age of 22, I completed my apprenticeship with him.” From then on, after working at Peltier - “great times” for him - in the early eighties, he continued a steeply rising career. Even after his success in the 1995 World championship, he continued his quest to reach the top, in terms of ingredients (original crus and best quality products) and in the use of technology (precision roaster, copper cookers, top-of-the-shelf kitchen tools). Acknowledging the excellence of his work, the famous Club des croqueurs de chocolat (Chocolate-muncher Club) gave him an award that puts him among the 10 best chocolate makers of France.
You have to taste, as soon as possible, the sophisticated blackcurrant and violet éclair or the pistachio and Morello cherry éclair. The famous “Las Vegas” cake earned Pascal Caffet his title of Pastry World Champion in 1995. It is a dark chocolate biscuit with pure Venezuela chocolate mousse, Madagascar bourbon vanilla cream and raspberry coulis. Tasting it, one has to agree that it undoubtedly deserves its best-seller status. In the multitude of chocolate delights, discover the “pure origin” series of ganaches, in particular those of the Dominican Republic, or the vast range of pralines, with Piedmont hazelnuts or Valencia almonds.