Go there and contact
Improve this page
2025
Recommended
2025
For over a hundred years, La Ruche Trianon has been famous for its Belle Époque façade. Behind the historic façade lie resolutely modern pastries. The creations are the work of Thierry Constant, artisan pastry chef and chocolatier. House specialties include "Péché du Diable", a dark chocolate topped with a milk ganache subtly flavored with blood orange and ginger, and "Volcania", combining milk and dark chocolate, hazelnut praline, Madagascar ganache and nougatine. The company has a second outlet in the Aubière area.
Did you know? This review was written by our professional authors.
Advertising
Advertising
Organize your trip with our partners Clermont-Ferrand
Transportation
Book your plane tickets
Car Rental
Bike rental
Accommodation & stays
Find a hotel
Holiday rental
Find your campsite
Tailor-made trip
Services / On site
Activities & visits
Activate your VPN
Request your visa
Travel insurance
Members' reviews on LA RUCHE TRIANON
3.5/5
32 reviews
Value for money
Service
Choice
Originality
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Of course, it is a place that I know and enjoy from time to time but there for Saint Sylvestre, they must engage staff not confirmed serve more a large number of guests possible; I explained: a cake chocolate-lemon, a priori light for an end of meal.
The foot of the cake no taste of chocolate and top a thick layer of cream slightly lemon-flavoured butter, I say well slightly lemon-flavoured! As for the presentation, a small leaf holly and a small subject in almond paste, a little outdated. Fortunately, the good reputation of this house is no longer for, you will go back nevertheless. Then a little Citrate of Betain before lying down and everything will be.
The foot of the cake no taste of chocolate and top a thick layer of cream slightly lemon-flavoured butter, I say well slightly lemon-flavoured! As for the presentation, a small leaf holly and a small subject in almond paste, a little outdated. Fortunately, the good reputation of this house is no longer for, you will go back nevertheless. Then a little Citrate of Betain before lying down and everything will be.
Advertising
Find unique holiday offers with our partners
We went to laboutic to buy chocolates and lunches to offer. (in preparation for Christmas).
When we returned the shop was empty and saleswoman was outside to smoke. Then guests inside and saleswoman finally came. One asked for a chocolate box him " The sin of diable" 16 rooms for 21euros as well as a chocolate range for £ 21. What displeased to us is that he manipulates our chocolates with its fingers without gloves or confronted with jewellery with the fingers, to catch them. Hygiene does not concern only the workshops of production and storage. Vendors must respect certain hygiene rules to avoid contaminating the products or supporting microbial development, but also, to meet certain requirements of customers.
On each chocolate we have finger marks (digital fingerprint) or nails…. a little rejecting… for a chocolate shop prestige.
No tasting to offer, or proposals for choice of chocolate or even wedding explanation /parfum/style taste of chocolate…
In short… chocolates nonpresentable and nonedible because it is really disgusting to see the chocolates with prints of fingers and signs of nails.
To avoid this chocolate shop not to have shame when you open the box for the guests.