At Henri Le Roux you can taste the best Salted Butter Caramels

To taste a Salted Butter Caramel made by the Breton Henri Le Roux is to savour a piece of French gastronomic heritage. That’s because this fondant bonbon, for which the chocolatier - caramélier received the Prix du Meilleur Bonbon de France, leaves on the tip of the tongue the enchanting flavours of Brittany mixed with sweet notes that are deliciously nostalgic.

The success of this recipe means that it has remained unchanged. The Salted Butter Caramel, to which are added walnuts hazelnuts and crushed almonds to give it its unique texture, goes well beyond regional and even national borders.

These taste treasures are eagerly devoured all over France and even as far afield as Japan. What a journey for this artist of flavours, who even at a young age was already steeped in his future calling because Louis Le Roux, his father, was a famous pastry chef noted for preparing the dessert for the banquet served at the Biltmore Hotel in New York to celebrate the election of President Franklin Roosevelt in 1933.

In this shop in the Saint Germain des Prés district there are chocolates, cakes, spreads, jams, jellies and other delights not to be missed.

 

Henri Le Roux Chocolatier - Caramélier, 1 Rue de Bourbon le Château, 6^th

10 minutes from the Hotel Monge

Open Tuesday to Saturday from 11:00 to 19:30, Sunday and Monday from 11:00 to 14:00, and from 15:00 to 18:30

www.chocolatleroux.com

 

Photo: Henri Leroux – Paris