The best chocolatiers Rhônes-Alpes

François Pralus has opened a beautiful boutique in Saint-Etienne with a burgundy front. You don't know him yet? Certainly you do, you know, it is this chocolate maker-pastry maker from Milan who offers you his famous pralulines, from brioches to pink pralines with a secret recipe and inimitable taste. The Pralus family owns cacao tree plantations in the north-west of Madagascar and makes chocolates from grand cru cacao to be enjoyed in the form of bars or fancy chocolates. A real delight... His productions are renowned throughout France! The flagship products: the pyramid of the tropics and the infernal bar.

Originally from Alsace, Eugène Weiss left his native country during the war of 1870 to settle in Saint-Etienne where he opened his chocolate candy confectionery in 1882 at 8 rue général Foy. Recently repainted in purple, a discreet reminder of the colour of chocolate, with the portrait of the founder at the back of the shop, this shop was awarded a prize in the 2011 commerce design competition. In 1912, he invented the famous chocolate square, to be served near a café. Chocolate to cook, or to taste, in bars or already prepared, to offer or to indulge oneself: chocolate cat tongues, cream sticks, palets, chocolate discs, nougastelles, nougamadines or orangettes. This world-famous chocolate factory has opened its chocolate museum next to its factory at Pont de l'Âne, near the Géant Casino Monthieu. In summer, don't miss the chance to taste the ice creams made mainly with chocolate of course, dark or white, but also with vanilla or strawberry, or even sesame praline...

Meilleur Ouvrier de France, world pastry champion, Bruno Montcoudiol makes us melt with pleasure in his pretty pastry shop-chocolate factory of the "Martyrs". Numerous gourmet recipes are waiting for you: cakes, macaroons, croquembouches, ice creams... Sold individually or as a dessert, these desserts have enchanting names synonymous with delights: Fleur Australe, Pur Velay, Violina or Succès Fou... The chef also gives pastry lessons to everyone in his Monistrol workshop because, as he reminds us, gourmandise is universal!

Your favourite little spoon is the one that will dip into the best of Charles Chocolartisan spreads. A spread made with love by Charles Roland, an authentic chocolate lover, who takes great care of our health and our greediness by creating artisanal and local products, healthy products without palm oil or artificial flavours. Only good, only real, only natural for an exceptional taste. If you don't know which one to choose - from the famous Nutôloire (a local and artisanal spread made with homemade sweet cocoa, sunflower oil and cocoa butter, milk, homemade roasted hazelnuts, Loire caramel and Madagascar vanilla) to salted Butterscotch -, Le Petit Futé advises you to take a whole week to vary the pleasures. Another pleasure not to be missed (even if you can order on the Internet): a visit to the Civens shop. A real experience for all the senses around the spread. In tastefully decorated premises, you can learn all about the making of an exceptional product (here, we hide nothing!) by visiting and having fun with your family, participating in workshops... Gourmet moments to share around the best spreads.

For several years now, Benjamin Chassaing has taken over from Sébastien François to continue his gourmet creations and the history of this patisserie, which was born 100 years ago and became Desserts et Chocolat 30 years ago. Know-how, passion and philosophy remain unchanged. Seasonal fruits, quality ingredients and unique delicacies: pastries, chocolates, confectionery, macaroons, ice creams... What's changed? The premises are much bigger and more functional, perfect for enjoying these little masterpieces at any time of day!

Indulge yourself with chocolates handcrafted by Céline Boucher, an authentic enthusiast. In her Corbas workshop, Les Chocolats d'Abi et Lisa, she has been creating chocolates for over 10 years, combining quality, pure cocoa butter, originality and indulgence. For individuals and companies: discovery boxes, gift boxes, ballotins, bars, candies, spreads... At Easter, Christmas and all year round, the address for chocolate lovers. Boutique in Croix-Rousse.

Corentin is an authentic chocolate lover. Originally from Vienna, he has traveled - to Dubai and on cruise ships - before returning to the heart of his city to share his passion with Mr. Coco. Artisan creator, Corentin presents us his creations, starting with the famous Chocotamar®, a unique specialty, a clever marriage of date and chocolate. Always in search of new chocolate proposals, he also creates customizable bars (order online for a great gift idea). Coffee shop to treat yourself on the spot.

The Guillet house has more than 50 years! One half-century of shared delicacy and happiness. Guillet remains the chocolate reference of Novels and... well beyond, since the Guillet house is rewarded to Japan for its incomparable chocolates. A right harmony between tradition and innovation allows master craftsman pastry chef Novels to draw his pin from the game in a context of fierce competition. It is that the chocolate it is pleasure but also one crowned market! Guillet declines a sublime collection, the classical ones associating walnut, morello cherry, orange peel, almond with most original in form of ravioli or... of shoes (man or woman!). The house is also famous for its refined macaroons, its verrines and, of course, the wide range of its intervene very smart. The Guillet house also has its shop with Valencia (place of Champ-de-Mars).

Let's go to the Croix-Rousse to delight the whole family with Chocolats d'Abi et Lisa, a charming boutique run by Stéphan, who always welcomes us with a smile to offer us chocolates made by Céline Boucher in her Corbas chocolate factory. Sweets for every occasion: chocolate bonbons in original flavors, delicious bars for every taste, palm-oil-free spreads for snacks, ballotins and gift boxes. Online sales and click & collect. Bonheur gourmands.

Surrounded by a family with a wealth of gastronomic and cultural experience, and a respect for tradition, Guillaume Moulin set out on his own adventure in the world of taste, starting with pastry-making. He creates combinations of textures and flavors, and offers you a wide choice of mousses, creams, cookies, croustillants, dacquoise, Piémont, Guérande, Duo, Rubis, Passion... according to your desires. He is also a chocolatier, and his chocolates reflect his personality. His creations are original, made from natural products such as cocoa, milk and sugar, in keeping with a know-how that respects tradition. Discover the astonishing chocolate sausage, as well as astro signs, hearts, spreads and more. Not forgetting confectionery and macaroons of every color, with their crunchy shells for a fragrant softness: come and discover this farandole of flavors! For the festive season, he makes logs (no entremets in December) that are soft, crunchy or melt-in-the-mouth. He also creates all kinds of pièces montées and croquembouches for receptions and family celebrations. All you have to do is place your order!

Where there's Bonnat, there's chocolate! In the heart of Voiron, an exceptional company since 1884. Bonnat is a family tradition of Maîtres-Chocolatiers, represented today by Stéphane Bonnat. From harvesting the beans to roasting them in Voiron, this passionate craftsman delivers Grands Crus to melt with pleasure. Among the house's successes based on regional products are chocolates with Chartreuse liqueur or Grenoble walnuts. Other delights include Chardon bleu and Pavé de Voiron, not forgetting wonderful cakes. For lovers of real chocolate!

The steel and brick facade, in an industrial style, houses one of the wonders of Chazelles-sur-Lyon. In the historic pastry and chocolate factory of the Chambon brothers, pleasure begins with the eyes. From chocolate handbags to rose-covered cakes for Valentine's Day, every sweetness is devoured by the eyes. It would even be a shame to stop there, as these two craftsmen have mastered the skills of their trade. The delicate flavours intermingle for a unique experience.

Push the door of this true Master chocolatier that are Sébastien Fautrelle. It invites you to share, to taste his chocolate palette and wines are served. That of Madagascar our preference, a fair and soft, fruity and balanced cocoa. Although side of Ecuador, cocoa deploys a subtle and delicate aroma, with an after-taste of flowers and honey. You are also advised the famous Rock of Revard or the box Pearls of chocolate, a programme... Pastries also a meringue café hazelnut, the croquette of Aix, but also dozens of macaroons including that with violet- cassis, or vervain. Here, everything is made on the spot, without addition of flavour, and chocolate is pure cocoa butter, fruits are fresh and natural aromatic plants... What happiness!

The great chefs, pastry chefs and chocolate makers of France and elsewhere swear by Valrhona, the benchmark in chocolate. The house was founded in 1922 and the brand was born in 1947. Here, alongside the production workshop, you can compose your own box of chocolates, choose your own dessert, taste the new products... You can be sure that these delights are made from chocolate pods from the best plantations in the world. Dare to try them hot or cold, as sweets, with coffee or as an aperitif... We will forgive you all your excesses!

The establishment continues to explore the gourmet delights crafted with unbridled passion by Frédéric Pellier-Cuit. Let yourself be seduced as you step through the doors of this chocolate factory nestled in the heart of the Bauges massif, on the outskirts of Lescheraines, and plunge into a world of varied delights: chocolates, confectionery, artisanal ice creams made with organic milk from the Bauges farm, entremets, cakes... An irresistible invitation to indulge in gourmet pleasures.

It's customary to bring back a bottle of Badoit from a trip to Saint-Galmier, and it's even better if it's made of chocolate! In his elegant, uncluttered boutique, Anthony Pailleux, a renowned chocolatier in his thirties, selected at the end of 2019 by the jury of the "Talents Gourmands" competition, offers you some filled with Balnéarian cobblestones, a praline and roasted hazelnut slivers coated with cocoa powder, taking the shape of the village's alleyways. But the product range doesn't stop there, it's highly diversified, with handmade confections made for the most part from fresh fruit, creamy caramels or marrons glacés. Creative delights!

Pralus is a favourite with the greedy. Let's be fair and let's give Pralus back its Loire origin and the excellence of its know-how in terms of praline brioche, pastries and chocolate. One of the last to work directly with cocoa beans to obtain great vintages presented with care in wooden cases. Success guaranteed in a gourmet city where people rush to savour the Praluline as well as to offer chocolates with a unique taste, sold with a smile and in the right way.

Voisin is quite simply the first French artisanal chocolate factory founded in 1897, a true Living Heritage Company. The fourth generation of artisan chocolate makers perpetuates the best of the tradition, from the bean to the bar. The house's must-haveis the Coussin de Lyon, a delicious delicacy of incredible finesse. In the many shops in town: Sarment du Beaujolais, Quenelle de Lyon, candied oranges and many other specialities such as Palets. Neighbour: one of the big names in Lyon.

What are we going to taste with Didier ? A creative gourmet craftsman full of humor and know-how. With Didier Girard, eating chocolate is a constant pleasure when you discover his gourmet creations to share. And it's been thirty years that Didier Girard, chocolate confectioner, never ceases to amaze us, creating surprising cakes and chocolates according to the seasons or your wildest ideas. An exceptional pastry chef and chocolate maker.

This artisan chocolate and ice-cream maker specializes in the creation of chocolate bars, bonbons, entremets glacés, nougats, lollipops and many other delicacies. Homemade products are made with local ingredients and controlled appellations, without additives or colorants, ensuring 100% natural chocolates and ice creams. The store's varied range offers something for every budget and occasion, whether to satisfy a gourmet craving or give an elegant gift.