Alléno & Rivoire unveils its summer collection - An odyssey of fruit and gourmet delights.

19/5/2025

Chocolaterie

This collection celebrates fruit as its central theme — a guiding thread through a gourmet exploration where texture remains at the heart of this year’s creative process.
Some signature creations are making a return, while new ones further enrich the Maison’s gastronomic universe — always with the same level of precision and inventiveness.

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To discover this summer:

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  • The Tahitian Vanilla “Sundae” ice cream, reimagined with six original toppings
  • Chocolate-Covered Fruit Crystals, a seasonal innovation
  • Fruit Preserves, now coated in chocolate for a summery tasting experience
  • Mendiant Chocolate Bars, a refined pairing of chocolate and fruit confits
  • The “Terroirs de France” Chocolate Slab — a Côtes de Provence pairing, paying tribute to the South of France

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True to its commitment to innovation, Maison Alléno & Rivoire continues to explore new creative directions.
Each piece in this collection is crafted using birch bark extract, offering a particularly low glycemic index (7, compared to 70 for refined sugar).

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This choice stems from extensive research and development, allowing for the preservation of fruits and making them available for tasting out of season, all year long.

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May 27

Chocolaterie

Alléno & Rivoire unveils its summer collection - An odyssey of fruit and gourmet delights.

To celebrate the arrival of summer, Maison Alléno & Rivoire unveils its new summer collection: a generous, fruity score, reflecting the culinary expertise and audacity of multi-starred Chef Yannick Alléno, accompanied by his Chocolatier Aurélien Rivoire.

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May 16

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Maison Alléno & Rivoire brings culinary expertise into the boutique — a new expression of gastronomic chocolate at the heart of the customer experience.

Maison Alléno & Rivoire, founded by 17-Michelin-starred Chef Yannick Alléno and his Pastry Chef Aurélien Rivoire, is redefining the boundaries of the gastronomic experience by placing a working chocolate atelier at the heart of its Paris boutique, located at 9 rue du Champ de Mars in the 7th arrondissement.

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Apr 11

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A Saucy Easter at Pavyllon Paris

True to Chef Yannick Alléno’s renowned sauce-making expertise, Pavyllon Paris is celebrating Easter throughout the month of April with several exciting new offerings: A new lunch menu, “Cuisine Brève, au Comptoir,” featuring three chocolate-based sauces; two new à la carte desserts created by Aurélien Rivoire, Head Chocolatier at Alléno & Rivoire, and Valentin Mille, Pastry Chef for the Yannick Alléno Group.

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Then, on Sunday, April 20, join us for a special Easter brunch featuring a dedicated menu and a chocolate workshop for children, held inside the kitchens of the three-Michelin-starred restaurant Alléno Paris.

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