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Jean-Dominique Gellé, the Master chocolatier of La Clusaz belongs to the very private circle of the best chocolate makers in France (guide to the Club of chocolate devourers). Formed in prestigious Maison du Chocolat, he moved since 1986 in Chocolaterie Morand and restaurant in the laboratory where it creates each year of delicious recipes, combining flavours of yesteryear and subtle flavours. They were worth 6 him awards - in 2000, then from 2003 to 2007 - at the salon du chocolat in Paris! As a painter combines its colours, the chocolatier combines authentic flavours of the natural quality ingredients that combines with art hate Quito, a combination of three cocoas in a black chocolate ganache or the Fawn (white chocolate ganache, nougatine and orange scented with grand marnier) recalling small cheese of Aravis by its shape and its colour, the speciality of the shop for forty-five years... And its original creation, Spirée (ganache with the queen of the meadows, marzipan to the scent of regaliz, coated with black chocolate)! The pastries are equally delicious: St-Pierre (mousse praline, almond and avellana, on biscuit with hazelnuts), saint-honoré... Enjoy to your heart's content!
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Octobre 2021:
Après une nouvelle visite je vous rajoute quelques photos de la magnifique tortue réaliser par l’apprenti qui as finis deuxième du concours culinaire de Thônes
En tout cas bravo .