Maison Alléno & Rivoire brings culinary expertise into the boutique — a new expression of gastronomic chocolate at the heart of the customer experience.
4/5/2025
Chocolaterie
True to the precision, creativity, and savoir-faire of the culinary arts, Maison Alléno & Rivoire places its chocolatier front and center — working directly at the counter and inviting clients to become spectators, even participants, in bespoke chocolate creations made before their eyes, tailored to their tastes and cravings.
In a constant pursuit of true flavor, Chef Yannick Alléno brings craftsmanship back to the heart of the client experience, offering both young and old the pleasure of exceptional chocolate — fresh, refined, and unlike any other.
Gastronomic chocolate elevated by culinary technique
Often hidden behind the scenes, the culinary savoir-faire is celebrated here in full view, reclaiming its rightful place for the delight of chocolate lovers. In-store, customers witness the precision of each movement as unique creations come to life, crafted specially for them.
An in-boutique experience worthy of the finest Michelin-starred kitchens
These made-to-order creations reveal the artistry of haute cuisine and embody the desire to share the intricacies of this exceptional craft. A dialogue unfolds — rich in exchange, learning, and insight into Yannick Alléno’s DNA, particularly his signature work with sauces and textures.
"For us, taste always comes first," says Yannick Alléno. "By putting people back at the center, we open a dialogue and take the time to explain our approach."
This approach includes cutting-edge R&D: by replacing sucrose with birch bark extract, the chefs have reimagined traditional recipes to create chocolate with an exceptionally low glycemic index — 7 compared to 70 for sucrose — without compromising on flavor.
The chefs offer a unique tasting experience in their quest for new flavors.
"Within 48 hours, the molecules in chocolate are not yet fully crystallized, which allows new aromas and nuances to emerge during tasting," explains Aurélien Rivoire.
An experience to discover now at 9 rue du Champ de Mars — and savor chocolate like never before.
Continue your reading
Nov 18
Le Chef
Yannick Alléno’s Limited-Edition Yule Log at Pavillon Ledoyen
For this first edition, Chef Yannick Alléno and Pastry Chef Valentin Mille pay tribute to wood, an emblematic material of the holidays. Inspired by Yakisugi, the Japanese technique of charred wood, the Yule log features a deep black finish and a striking, sculptural aesthetic.
A true edible artwork, it celebrates nature, Japan, and artistry—three major sources of inspiration for Chef Alléno.
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Nov 6
The Christmas collection of Chef Yannick Alléno
Quand le froid s’installe et que l’air se charge de promesses, Yannick Alléno imagine une fin d’année tout en émotions.
Cette saison célèbre Noël comme un rêve éveillé, un retour à l’enfance et aux paysages enneigés. Dans un élan de créativité libre et onirique, le Chef multi-étoilé Yannick Alléno avec la complicité de son maître chocolatier Aurélien Rivoire dévoilent leur nouvelle collection de chocolats gastronomiques : « Noël en Émotions ».
Une invitation à l’évasion, comme un retour en enfance, où Noël devient un véritable bal émotionnel, entre souvenirs et féérie
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Sep 29
Yannick Alléno’s Counter Culture returns to Pavyllon Paris for a new season of exclusive four-hands dinners
Yannick Alléno, the world’s most Michelin-starred Chef, unveils the annual Counter Culture calendar, featuring guest Chefs whose talent and creativity will leave their mark on the iconic counter of the one-star restaurant Pavyllon Paris.
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