2024
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It's an ever-renewed pleasure to savor the creations of one of France's Meilleurs Ouvriers de France 2007, World Pastry Champion 2005, and Chocolate Know-How Award 2015! Surrounded by his wife Elodie, chef Fabien Carré, son Antoine and Ludovic, Philippe Rigollot delights us with new versions of Choco-chocolat and Caracas. Awarded the Tablette d'Or 2024 by the Club des Croqueurs de Chocolat, the patisserie-chocolaterie achieves excellence. Marshmallow bears and other Easter themes..
Further information
Opening time and information on PHILIPPE RIGOLLOT
Open Monday, Tuesday and Thursday to Saturday, 8am to 7pm; Sunday, 8am to 1pm. Closed on Wednesdays. Closed the last 3 weeks of August and the 2 weeks after Easter. Set lunch menu: €18.80 (dish of the day, drink and choice of dessert). Terrace.
Message from Management
The Philippe Rigollot patisserie welcomes you to a charming setting in Annecy. Here, you'll be invited to discover a wide choice of delights concocted by one of France's Best Craftsmen in 2007 and World Pastry Champion in 2005. His creations, elegant and succulent, will surely not leave you indifferent. Choose from Charlotte Poire Cacahuète, Mont Blanc or Forêt Noire Glacée. Philippe Rigollot's travel cakes and seasonal collection also deserve special attention. What's more, the house can create customized pieces for your special events (weddings, birthdays, etc.). We also offer a fine selection of chocolates and macaroons, sure to please any sweet tooth. The establishment also has an online boutique where you'll find nuggets for every occasion.
Members' reviews on PHILIPPE RIGOLLOT
Nous nous faisions une joie de goûter les pâtisseries mais malheureusement les connaissances des vendeuses sont prioritaires pour mettre des pâtisseries de côté. Arrivés bien avant, c’était à notre tour de commander lorsque nous avons assisté en direct au retrait du rayon de la pâtisserie que nous souhaitions commander alors que la personne était loin dernière nous dans la queue.
Étant commerçants nous avons préfères quitter l’établissement malgré des pâtisseries plus appétissantes les unes que les autres