Debauve & Gallais is a French chocolate manufacturer founded by Sulpice Debauve in 1800. After his nephew Antoine Gallais joined the company in 1823, the company adopted their current name. In 1819 the company received the royal warrant as purveyors to the French court, and was the official chocolate supplier for Emperor Napoleon and of kings Louis XVIII, Charles X and Louis Philippe.
Two Decembers ago while planing my month long Paris vacation a good friend told me "Do not to miss going to Debauve & Gallais, it was designed by Percier and Fontaine" That's all I needed to hear. Percier and Fontaine were some of the best architects and designers in the world. I had heard about this place before but not being a big fan of chocolate I never sought the place out. On this trip I thought I would give it a try. I'm glad I did. Upon arriving in front of the shop I was taken back by the outstandingly beautiful original Neoclassical exterior. I had to cross the street and take this in for a few moments. Soon I entered the shop and was amazed even more by the tastefully decorated original 1819 interior. The only chocolate I love is chocolate covered orange peels. In French called "Orangette".
I discovered these years ago while vacationing in Belgium. I bought a pack of Orangettes as a gift and decided to taste one. The rest was history. I had fallen in love. At Debauve & Gallais I bought a pound of Orangettes for 60 euros and a lot of other stuff to give as gifts such as the Pistoles made for French Queen Marie Antoinette. Sulpice Debauve (1757-1836), former chemist to French king Louis XVI, devised "the novel combination of cocoa, cane sugar, and medicine after Marie Antoinette complained to him about the unpleasant taste of the medicines she had to take. The queen was so pleased that she named those exquisite coin-shaped chocolates Pistoles. Debauve continued to create a variety of flavored Pistoles for the queen.
When I first entered the shop I was by myself but soon the shop filled with eager customers buying chocolate presents for Christmas! The man that waited on me was so nice and gave me a book on the history of the Chocolatier. I also bought some wonderful fruit candy Nougat that keep me coming back to this beautiful store during the rest of my stay in Paris. It was a joy and pleasure to visit this historic Paris Chocolatier. Now no visit to Paris is complete without stopping by this fabulous chocolate shop on rue des Saint-Pères a few times!
The Debauve & Gallais chocolate shop on rue des Saint-Pères, near Saint-Germain-des-Prés, has been operating in the same location for almost 200 years.
The elegant window displays at Debauve & Gallais are always worth a pause.
Some of the original Neoclassical decorations on the front of the shop. In 1819, Napoleon's official architects Percier and Fontaine designed the new shop, which is now classified as a historical monument, located at 30 Rue des Saints-Pères.
Some of the original Neoclassical decorations on the front of the shop. In 1819, Napoleon's official architects Percier and Fontaine designed the new shop, which is now classified as a historical monument, located at 30 Rue des Saints-Pères.
n 1816, Debauve was appointed as the sole chocolate supplier to the French royal families.
Debauve & Gallais’ signature items include its chocolate pistoles, small discs of chocolate that vary according to cacao content (ranging from 45 per cent to 99 per cent) and flavorings (almond oil, bitter coffee, Bourbon vanilla and orange blossom).
The 1819 design of the boutique's Neoclassical interior is by Percier and Fontaine, Napoleon's official architects and interior designers.
The 1819 design of the boutique's Neoclassical interior is by Percier and Fontaine, Napoleon's official architects and interior designers.
In 1818, Debauve’s main shop was moved to its present location on rue des Saints-Pères (7th arr.), where Debauve formed a partnership with his nephew, who was also a chemist.
Balzac, Proust and Brillat-Savarin were regulars at the new store.
At its height, the company had a “chain”of 65 boutiques throughout France. Today, the company has two shops in Paris, with the second one located on rue Vivienne.
A self portrait
Candy fruit under a 19th century dome.
A nice early 19th century display counter
Tasting chocolates - according to Sulpice Debauve
Purveyor to French kings and a must for all true connoisseurs, Debauve & Gallais is pleased to offer a singular range of dark chocolates featuring an exceptional grade of aromatic cocoa (many consisting of 72%, 85%, even 99% cocoa) aimed at an exclusive clientele of chocolate purists. Many aesthetes and gourmands have attempted to define the rules for chocolate tasting. For our part, we offer several reflections made by our founder, Sulpice Debauve, on the subject. These reflections were taken from correspondence dating back to the 1830s and reveal his thoughts on the ideal circumstances, moment, and methods of tasting.
FIRST RULE: Circumstances - a spiritual state
According to the Aztec culture, cocoa - or Theobroma - is the drink of the gods. Like many of the most refined foods, cocoa tasting requires a clean palate. Tasting should be a moment of meditation, an opportunity to escape the stresses of daily life and renew our sense of true values. "It is important, above all, to take one's time and to make each moment of tasting a moment of eternity. Serene, surrounded by loved ones, with a calm spirit - allow yourself to become absorbed in the taste of the chocolate."
SECOND RULE: The moment - heightening one's awareness of tastes and aromas
The ideal moment for tasting a dark chocolate bonbon is between meals. In effect, hunger sharpens the perception of cold aromas while the beginning of the digestive process awakens the perception of hot aromas. It is also possible to approach tasting in this way: before meals, taste "hot aromas" - in this case, ganaches - and after meals, taste only "cold aromas" - or pralinés. "The palate appreciates all best when its tasting ability isn't muddled by a pressing hunger or the saturation of the tastebuds following a large meal."
My girl Marie Antoinette.
THIRD RULE: Methods - perception and enjoyment of the details
Debauve's instructions for eating chocolates are precise: Place a chocolate in the middle of your tongue. Chew slowly, several times. Let the chocolate linger for several seconds, during which time you may notice a warm sensation from the outer coating of cocoa as it melts on the tongue. The bonbon - still resting on the palate - then begins to withdraw into a blend of subtle aromas until finally it overwhelms the palate with all of the richness of its flavors.
The 1819 design of the boutique's Neoclassical exterior is by Percier and Fontaine, Napoleon's official architects and interior designers.
In 1823, Debauve took in his nephew Jean-Baptiste Auguste Gallais (1787-1838), also a chemist, as an associate in order to create and distribute his dietary chocolates; known then as "healthy chocolates" they were made with almond milk, vanilla and orange blossom water. Gallais published four years later in 1827 his Monographie du cacao ou manuel de l'amateur de chocolat which offered a scientific approach to chocolate.
My Orangettes & the outstanding fruit candy Nougat that keep me coming back to this beautiful store during the rest of my stay in Paris. Washed down with a 1830's Louis Philippe flute of Vueve Clicquot.
The elegant window displays at Debauve & Gallais are always worth a pause.
Debauve & Gallais claims to be one of the few former royal suppliers in France who retain their independence, and are family owned and operated till today. In 1989, Madame Paule Cuvelier took over the Debauve & Gallais establishment. With the help of her son, Bernard Poussin, Debauve & Gallais have now expanded their business worldwide and have offices in New York, Seoul, Dubai, Tokyo, Nagoya, Osaka, Bucharest, Taipei, Hong Kong, Beijing, Nanjing, Shanghai, and Chengdu. The New York branch was run by Yoo Byung-eun's son Keith H. Yoo.
Debauve & Gallais offer a wide range of dark chocolates whose cocoa percentage comes as high as 99%. Over time they have built a cult following among gourmands, aristocrats, artists, writers and celebrities.
The elegant window displays at Debauve & Gallais are always worth a pause.
Some of my Debauve & Gallais Chocolates displayed in my Paris apt- Marie Antoinette chocolate coins. These were first developed for Queen Marie Antoinette in order to ease her distaste for taking medicine.
My son Cyprian stops by my Paris apt for a visit and enjoys a Louis Philippe glass of sparkling Peach wine & Debauve & Gallais Royal chocolates!
Debauve & Gallais
30, rue des Saints-Pères, 75007 Paris
Tel. +33 (0)1 45 48 54 67
Métro: Saint-Germain-des-Prés, Sèvres-Babylone
Hours: Mon. to Sat. 9:00am to 7pm
Other locations in Paris:
33, rue Vivienne, 75002 Paris
Tel. +33 (0)1 40 39 05 50
Métro: Bourse or Grands Boulevards
Hours: Mon. to Sat. 9:00am to 7pm
For Debauve & Gallais international locations, click here.
Posts
Since Debauve & Gallais were chocolatiers to the kings of France, it was right and proper that Napoleon's official architects and interior designers would be given the job in 1819.
ReplyDeleteGood chocolate is good wherever it is. But how much more delightful is the experience when the boutique's neoclassical exterior makes going in a pleasure *sighs happily*.