Chocolaterie des Alpes

Bean to bar in a workshop on the Rhône: single-estate dark chocolate, and macarons filled with whatever the fruit stalls have that week.

Julien buys his beans directly from two small plantations, roasts them in the workshop and grinds them for three days. The bars have two ingredients: cocoa and cane sugar. The macarons use the same chocolate and the fruit of the neighbouring stalls.

Taste before you buy: there is always a bar open on the stall. The 70 g bar is mild and fruity, the 100 g one is darker and more bitter. Macarons are made two days before the market, because they are better once they have rested.