28 mai 2024

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Review of the 28th chocolate fair in Paris

The chocolate salon was a place for international meetings with more than 500 chefs, artian chocolatiers and producers from 20 different countries.

The 28th chocolate fair was held at Paris Porte de Versailles (75015) from October 28 to November 1, 2023.
Like every year, for 28 years, visitors have been able to discover tastings, demonstrations and the famous parade of chocolate dresses. The chocolate salon was a place for international meetings with more than 500 chefs, artian chocolatiers and producers from 20 different countries.

The inauguration parade

The inauguration evening was organized in favor of the Mécénat-Cardiac Surgery association and the parade brought together a pair of chocolatiers and creators who paraded on the cocoa-show podium, we found:

The pairs of the 2023 parade:

– The Meilleur Ouvrier de France Pâtissier Stéphane Glacier & the designer Marine ClesseChristophe Bertrand and Nicolas Morin for La Reine Astrid & the designer Ricardo Dávila for Promperú France
– Chef chocolatier Bernard Charles for Bateel & designer Justine Croiser from Esmod DubaiHasnaâ and Vincent Ferreira for Hasnaâ Chocolats Grands Crus & wedding and custom dress designer Jérémie Pujo for Jostun
– Chocolatier Jean-Luc Decluzeau and Damien Vidal, creator of Bille en Tête & designer Michaëla Daniel-Thomas for Kathshoppin Couture Maëlig Georgelin, pastry chef and creator of Au Petit Prince & Marie Ferrero-Favoriti, designer for MLF attitude couture
– Artisan chocolatier-glacier Frédéric Voulot for Chocolat by Fred & Marion Lambert Création
– The Meilleur Ouvrier de France and world pastry champion, Pascal Brunstein for Oacao & the creators Maud and Nathan Brunstein
– The house of Pariès & the Haute-Couture visual artist Daisy for the brand “Des Idées Folles”
– Chef chocolatier Jonathan Caillard for Des Lis Chocolat & l’atelier Emelia
– The artisan chocolatier and president of Relais Desserts, Vincent Guerlais & the fashion designer Nicolas Fafiotte
– The pastry chef chocolatier and Meilleur Ouvrier de France, Arnaud Larher & the creator Marco Sgarra for his eponymous house

We could also admire the monumental work of Nicolas Guercio, pastry chef supported by the Lutétia hotel in Paris. It was a pyramid 5 m high on a 2 m wide base made up of 200 reproductions of the sharpeÏ Luli, the palace mascot. This reproduction required 200 hours of work and 130 kg of chocolate.

The other exhibitions highlighted the art of excellent pastry, in images, words and music or in tablets. On a specially dedicated wall, we could find the creativity of master chocolatiers, innovative molds and packaging. The exhibition “Bûche Ô ma log” represented the beginnings of Christmas seen by the greatest pastry chefs, highlighted by a text set to music, by the author Priscilla Lanzarotti.

Nadège Beausson-Diagne’s dress

This year, Nadège Beausson-Diagne wore a dress weighing more than 8 kg, for her 4th participation. She was accompanied by other personalities from the small and big screen. The dress was the result of a collaboration between designer Michaëla Daniel-Thomas of the Kathshoppin Couture brand and chocolatiers Jean-Luc Decluzeau and Damien Vidal, founder of Bille en tête, it required 130 hours of work from the team. It took 10 to 15 kg of chocolate balls, or 3,500 balls used as beads and embroidery. Once pierced, the beads were threaded onto a brass wire and adapted to the pattern of the fabric (wax) which recalls the pod at different stages of its manufacture.

The news

For the first time, the Show hosted the prize giving ceremony for the Best Apprentices of France Chocolatiers competition, organized by the Confederation of Chocolatiers & Confectioners of France. The works created during the competition were visible throughout the show.

2 new spaces dedicated to the French pastry tradition inaugurated this year. “Le passage gourmand” offered a tour of regional specialties, while “Once upon a time…La patisserie” focused on emblematic desserts, illustrated by artist Sasha Nogueira through trompe-l’oeil.

The National Bakery Confederation promoted pain au chocolat by organizing a dedicated Master’s degree. The “best pain au chocolat in France 2023” was presented on October 30 at the Cacao Show.

After a two-year break, Japanese master chocolatiers are making a comeback in Paris, showcasing their talent and creativity. The Japan Space, centered on demonstrations, immerses us in the sweet gastronomy of Japan. Typical flavors like matcha and yuzu, already appreciated by the French, are present. Laurent Duchêne, in collaboration with its Japanese chocolate partner, presents a collection based on a rare matcha from Mount Kirishima. Hironobu Tsujiguchi of Chocolat de H highlights specific Okinawan ingredients, while Aki Boulangerie mixes French pastries and Japanese flavors.

Chocolate trends

Educational chocolate: An emerging trend. Bean-to-bar, tree-to-bar and earth-to-bar manufacturing methods that promote responsible and fair production are highlighted. Chocolates are now enjoyed like great wines, with particular attention to terroirs and harvesting methods.

“Made in Origin”: For the first time, producing countries are presenting their locally made chocolates, coming from countries such as New Zealand, Bali, Ivory Coast, Venezuela and Jamaica.

Chocolatier: a profession that is becoming more feminized: The 2023 edition shows a growing balance with the reception of houses run by women, such as 20° Nord, 20° Sud; Acao tree; Hasnâa Chocolats Grands Crus and many others.

The Chocolate Fair 2023 – children

The children were not left out with a whole program and a dedicated area for little ones. The 2023 show was an opportunity to immerse oneself in the world of chocolate and find happiness, whether for the pleasure of the taste buds or to discover the new products and trends in the chocolate world. In short, the chocolate fair was an opportunity for a gourmet outing with the family to enjoy workshops and culinary activities.

Events

28/10 from 1 to 3 p.m.: Satushi Takasu and from 3 to 5 p.m. Sanae Sayana who offered 2 recipes, Tori-katsu red miso sauce with chocolate and Yokan with chocolate and fruit.
29/10 from 1 to 3 p.m., demonstration by chef Ryuji Teshima of the Pages restaurant and from 3 to 5 p.m. Yukari Nakano and her cocoagoto.
30/10 from 11 a.m. to 1 p.m., Tomoko Kawakami from the Kawakamii tea room pastry shop from 1 to 3 p.m. Emma Obadina and from 3 to 5 p.m. Koji Tsuchyia from Theobroma.
31/10 from 11 a.m. to 1 p.m., Masayoshi Warashina – Quatre Epice – ESPACE JAPAN, and from 3 p.m. to 5 p.m. Harumi Hirai – Treha® – ESPACE JAPON.

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