Maison Le Roux

Renowned for imagining in 1977 the salted butter caramel recipe with a success that has not been denied since, Henri Le Roux is just as much known today for the finesse of his chocolates.

"Maître chocolatier" Le Roux

Chocolate sweets from Madagascar, Venezuela or Lima, ganache with Szechwan pepper infusion combined with a nougatine base, Soizic with buckwheat in its praline ganache, or Varadero with coconut combined with a hint of salted butter… let yourself be tempted by around thirty chocolate sweets made with the finest Grands Crus** but also original creations with subtle fillings that reveal remarkably fine gustatory harmonies.

La Maison le Roux uses only real, natural ingredients and works with the purest respect for the raw materials. Cane sugar, Breton semi-salted butter, cocoa beans, almonds, hazelnuts and pistachios, perfect for the most tender marzipan, are selected with the greatest care for maximum flavour.

A family-run, multi-awarded, artisanal and authentic house to discover in Paris in the heart of the Saint-Germain-des-Prés district, only a few minutes walk from the Bon Marché Rive Gauche.

You can also find the sweetness of Le Roux chocolates in Paris at 26 rue des Petits-Champs in the 2nd arrondissement, between the musée du Louvre and the Opéra Garnier (Metro Pyramides) and at 52 rue Saint-Dominique in the 7th arrondissement (Metro La Tour-Maubourg or Invalides), not far from the musée Rodin and the Hôtel national des Invalides.