Succulent Paris

16/04/2026

🥚🍳🐣The EGGXTRAORDINAIRE exhibition, an original idea by Frédéric Bau, features the work of 94 artists and artisans chocolatiers from around the world, all centered on the Egg: a universal symbol of perfection. Not only chocolate but wood, rye straws, cardboard, toilet paper, leather and even burnt bread !
👏👏👏
bestexhibitionparis

03/04/2026

Why do we eat chocolate eggs at Easter? 🐣🍫
The egg has been a symbol of new life and rebirth since ancient times. But how did we go from real chicken eggs to the chocolate treats we love today?

✨ The Lenten Tradition: Centuries ago, eating eggs was forbidden during Lent. Since hens kept laying them anyway, people would decorate the eggs and give them as gifts on Easter Sunday to celebrate! 🎨

✨ The Chocolate Twist: In the 18th century, people started filling empty eggshells with liquid chocolate—a luxury treat for royalty. 👑

✨ The Big Invention: It wasn’t until the 19th century that chocolatiers used new molding techniques to create the hollow chocolate eggs we recognize today. The first mass-produced chocolate egg was created in 1873! 😋

Whether they are delivered by the Easter Bunny or hidden in the garden, the goal is always the same: pure indulgence!
Which team are you: Dark, Milk, or White chocolate?

28/01/2026

Edmond Fallot mustards, the best of French mustards !
A family business, more than 180 years old !
100 % French 🇫🇷
Edmond Fallot has been very active in the renaissance of mustard seed cultivation in Burgundy region (no more seeds from Canada who produces 80% of the seeds).
Join us on one of our food tours to discover these authentic French mustards.

05/12/2025

The chocolate truffle by Alléno er Rivoire : dark chocolate, hazelnut and truffle.
Not just chocolate but a true gourmet dessert.

21/11/2025

You are a foodie but gluten free ? Join our private food tour in a nice local neighborhood and enjoy sage and yummy tastings 🥖🧀🍫

15/11/2025

🧀Mimolette is a famous French cheese from the North of France. 🍺This one is aged in beer (another speciality from this region).

Created in the 17th century, this cheese is protected by an AOP (protected designated appellation), ensuring its authenticity and connection to its region of origin.
Its color comes from a natural coloring, the annatto.
You want to learn lore about French cheeses ? Book a private food tour with us !

24/08/2025

Get ready to make your own pavlova !
⬇️

Meringues

100g egg whites
100g sugar
100g confectioner sugar

Whisk the egg whites until soft picks, add the sugar and keep whisking.
Then fold in the confectioner sugar gently with a spatula.

Pipe the meringue on parchment paper, sprinkle on top, dry verbena and place in the oven (low temp 100°C - 200° F) for 1.5 to 2 hours. Let is cool at room temperature.

The whipped cream

240g heavy whipping cream
160g mascarpone
3 tbsp sugar
Dry verbena

The cream has to be very cold; the bowl and the whisks must be chilled before.
A few hours ahead, heat the cream with verbena and let it infuse for a few hours in the fridge. Remove the verbena.
Whisk the cream and the mascarpone until peaks form. Add the sugar.
Keep cold.

Pipe the whipped cream on the meringue and place the fresh fruits.

20/08/2025

06/06/2025

Macarons in France is always with almond. In the Basque Country, you will find different types of macarons. The oldest recipe dates from the 17th century ! Ready for a tasting ?

27/05/2025

Enjoying the sun & the last local white asparagus of the season : cold white asparagus soup with parsley and crunchy Bayonne ham.

24/05/2025

Ready to bake a gâteau basque on my own after a great class at La Maison du gâteau basque in Sare. Thank you for all the tips, chef Bixente Marichular !