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Concierge.com

Chocolates, Burgundy


Bernard Dufoux

32 Rue Centrale
La Clayette
France 71800
Tel: 33 3 85 28 08 10

www.chocolatsdufoux.com

Fabrice Gillotte–Au Parrain Généreux

21 Rue du Bourg
Dijon
France 21000
Tel: 33 3 80 30 38 88
fabrice.gillotte@wanadoo.fr

www.chocolat-gillotte.com

Dix Carnot

10 Place Carnot
Beaune
France 21200
Tel: 33 3 80 24 62 06


Palais des Gourmets

14 Place Carnot
Beaune
France 21200
Tel: 33 3 80 22 13 39


Gilles Lathuilière

55 Rue du Docteur Privey
Tournus
France 71700
Tel: 33 3 85 51 06 61


Germain–Au Pêché Mignon

25 Rue Lamartine
Cluny
France 71250
Tel: 33 3 85 59 11 21

www.chocolaterie-germain.fr
Concierge.com's insider take:

Insiders with a sweet tooth know to seek out Bernard Dufoux, considered one of France's top ten chocolatiers, in far-flung La Clayette in southwest Burgundy. Dufoux, now over 70 years old, still toasts his own cocoa beans and makes everything from scratch. Don't miss his "apéritif" chocolates: Barely sweet, they're designed to complement Burgundy wines. Dufoux also teaches the secrets of his craft in full-immersion courses (held the first Wednesday of each month, by reservation only). If you can't make it to La Clayette, there are plenty of other places to indulge throughout Burgundy:

Dijon: Fabrice Gillotte's Au Parrain Généreux is a pilgrimage site for French chocolate lovers. Among the best of these astonishingly complex sweets are the Terroirs de Bourgogne series: dark chocolate filled with fresh raspberry, black currant, blackberry, or heirloom vineyard peach ganache.

Beaune: At Dix Carnot, a chocolate and pastry shop on Beaune's main square, Fabien Rouaud creates edible artworks: filled chocolates, macarons, and a crème brûlée–chocolate biscuit called Adélaïde. Practically next door, at Palais des Gourmets, pastry chef Jacky Tavenet creates liqueur-filled Roulés au Cointreau, chocolate snails, meringue-and-black-currant Nuages de Bourgogne, butter cookies, ice creams, and crêpes.

Tournus: Tournusien—a luscious pastry with almonds, vanilla-flavored butter, and hazelnut nougatine—is a specialty of the Gilles Lathuilière boutique near St. Philibert Abbey. Lathuilière's must-try chocolates include Greuze Émotion (candied hazelnut praline coated with chocolate) and Les Délices de Tournus (Cointreau-flavored chocolate nuggets).

Cluny: It's easy to mistake the exquisite chocolates and pastries at Germain–Au Pêché Mignon for gems; specialties include Truffes du Moine (chocolate-hazelnut truffles) and Les Blancs Cassis (white chocolate with creamy black currant). Germain's café and tea room is next door.—David Downie

Bernard Dufoux open daily 9 am to 8 pm.

Fabrice Gillotte–Au Parrain Généreux open Tuesdays through Saturdays 9:15 am to noon and 2 to 7 pm, Mondays 2 to 7 pm, mid-August through July.

Dix Carnot open daily 8 am to 7 pm.

Palais des Gourmets open daily 7 am to 7:30 pm, May through September; Wednesdays through Mondays 7 am to 7:30 pm, October through April.

Gilles Lathuilière open Tuesdays through Saturdays 9 am to 12:30 pm and 2:30 to 7 pm, Sundays 9 am to 1 pm. Closed for two weeks in February and from end August to early September.

Germain–Au Pêché Mignon open daily 7 am to 8 pm.

Information may have changed since the date of publication. Please confirm details with individual establishments before planning your trip.