Chocolat et Saveurs d’Exception organized by NiceExpo attracted many gourmands who browsed this vast ephemeral palace to find the exceptional products that will make happy the year-end festivities tables.
On the mythical Promenade des Anglais, Quai des Etats Unis, overlooking the deep blue sea in Nice, the long white marquee of the Chocolat et Saveurs d’Exception fair had settled up from 14 to 17 November 2014, for the second consecutive year. All the gourmands and lovers of exceptional products were invited to discover the sweet treasures hidden in this Ali Baba’s cave of treats.
Black gold in a cascade
Christmas had come early for the massive number of visitors as they entered the fair Chocolat et Saveurs d’Exception to discover the mouthwatering creations of the chocolate makers from all over France.
The Chocolate was introduced in all forms: plates, shoes, wrenches, fashion accessories or a large master Yoda statue. Nougats, macaroons, foie gras, fruit jellies, wines and other spirits were also were also taking part in the show.
Lenôtre delights children
The morning of Sunday, November 16 was dedicated to the children at the invitation of Lenôtre. On the podium at the entrance of the exhibition, children from 5 to 8 years played pastry chefs by making a Yule log façon Lenôtre. The workshop was orchestrated by chef Eric Finon of Lenôtre Provence French Riviera, Meilleur Ouvrier de France, assisted by Laurent Ciszewski.
The little cuistots apprentice , wearing aprons and toque, gave their very best to follow the recipe under the master’s eye and advic . The preparation of the biscuit and the ganache for the filling of the log was a somewhat difficult exercise for the apprentices, supported by the keen eyes of the parents.
Fortunately, the final was easier and less studious. The children could appeal to their creative spirit to best adorn the log with the tiny santons of Provence, Christmas trees, stars, gold and silver powder and knots.
In the end, the children left with their creations of unique log they had crafted and carefully wrapped up by the chef Eric Finon.
Throughout the three exceptional days, many workshops hosted by great chef of the region have given pride to the recipes made out of chocolate.
A nice invitation to travel
This year the show Chocolat et Saveurs d’Exception was honored to have as a godfather Julien Dugourd, the young pastry chef of the Chèvre d’Or in Eze (2 Michelin stars). The visitors could also enjoy the divine chocolate pavés by Patrice Scortina, based in Sanary-sur-Mer, the delicious Chocolive from the house Cornet, in Cagnes sur Mer, made with olive confit coated with dark chocolate, an exclusive edition, prepared only for the fair.
On Pascal Lac’s splendid and spectacular stand, the visitors were all admiring the chocolate surging from around the world as the Mérida from Peru, the Marambao from Brazil or Madagascar, Ivory Coast and Venezuela.
Always more originality
Most original and a première, the socca chocolate chips by the chef Luc Salsedo made a sensation praised by all. Beauty session with the beautiful macaroon dress creations by pastry Bruno Laffargue. The turquoise stand of pastry world champion Jérôme De Oliveira, based in Cannes and Monaco, made us lick our lips with cakes as beautiful as delicious.
After this delicious journey through the world of chocolate, a tasty break was needed on the stand of Jean-Patrice Paci, our darling Niçois chocolatier to admire his elegant chocolate pumps while savoring his ravioli filled with almond paste.
Finally, a necessary stop at the Eco responsible Bread bakery: organic breads with pear, Roquefort, with nuts and mint seduced us by the accuracy of their taste. The brownies, also 100% organic, made us melt with pleasure.
The show Chocolat et Saveurs d’Exception in Nice is to enjoy without moderation.
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