Prepare your visit
Plan your visit to the Salon du Chocolat et de la Pâtisserie
To help you get the most out of your visit and explore all that the Salon du Chocolat et de la Pâtisserie has to offer, we have created four themed itineraries featuring renowned artisan chocolatiers and pâtissiers, passionate exhibitors and immersive activities to enjoy on site.
These gourmet itineraries will guide you through unique experiences, introducing you to those who shape the excellence of chocolate and pastry.
Of course, all the exhibitors are worth a visit! Each one has their own specialities to taste, stories to tell and creations to share. These itineraries are above all an appetiser, a thematic selection inspired by our visitors' most popular desires — enough to pique your curiosity and tantalise your taste buds.
THE "PÉPITES" TOUR
Creativity and discovery: a route for those looking to unearth rare gems and discover emerging brands. The Pépites route brings together new talent, gourmet innovations and the most unexpected creations of the moment.
Immerse yourself in the heart of chocolate and pastry creativity with a selection of exhibitors who combine craftsmanship, innovation and a passion for taste.
From COPO (J145) and its bespoke chocolate creations to Fleurs de Chocolat (J141) and its refined compositions, via Fuzco (K22) and its original cocoa infusions or Cachoteries (J84) and its famous fortune Cookies, each stand offers a unique experience.
You will also find Wonderland Pâtisserie (H116) and its inventive sweets, L'Atelier de Géraldine (J37) and its artisanal work, and Ara Chocolat (J122), a committed bean-to-bar pioneer. In terms of contemporary creations, Melt (D79), Chocolaterie Pépites (L133), Rosita Chocolat (J80) and Les 3 Chocolats (K102) offer a variety of interpretations of chocolate, from the most classic to the most daring.
Guaranteed gourmet stop at Fondant Baulois (H122) and Comptoir du Cacao (K106)!Finally, let yourself be surprised by the expertise of Guillaume Bichet (M133) and the exciting new coffee products from Carré de Café (M116).
To prolong the experience, we invite you to visit REMIX , the anniversary area where three exceptional chefs – Jeffrey Cagnes, Yann Couvreur and Cedric Grolet – revisit chocolate in their own unique ways. Continue your stroll to La Maison du Père Noël, a magical and gourmet world designed for the whole family. Be inspired by the Allée de l'Inspiration, where chocolate becomes a work of art, before taking a break at the Marmiton Stand (C52), a place for sharing and friendly demonstrations around the pleasure of creating.
THE "ORIGINS & BEAN TO BAR" TOUR
A route designed for discerning enthusiasts who appreciate the history of each cocoa bean. This route highlights artisans committed to traceability, sustainability and respect for producers, from bean to bar and sometimes even from tree to bar.
Explore a journey rich in contrasts and commitment, where cocoa tells its stories through passionate artisans.
Bon Fiction (tree-to-bar) (G140) and Fu Wan (tree-to-bar) (J126) embody the short supply chain from tree to bar, promoting terroirs and aromatic purity.
The Manufacture Paysac duo (bean-to-bar) (V40) works with the beans in a family workshop, combining tradition and precision.
Qantu – Ara Chocolat (J122), a couple who met while travelling, combine their human encounter with a respectful production chain. Immerse yourself in authenticity with Criollos (L123), Racine Carrée (A20), A Typica (K79), and 20° Nord 20° Sud (bean-to-bar) (L101), who explore the nuances of distant terroirs.
You will also find Songes et Cacao (M142), Terre de Fèves (K134), Shoukâ (J113) and Origines (M112), true champions of cocoa biodiversity.
Each exhibitor brings their own signature: techniques, stories, origins of cocoa. This journey invites you to understand the paths of taste, meet those who shape it and taste revealing bars.
Continue your visit at the Confédération des Chocolatiers stand, where you can discover a live production line, from grinding to coating, to understand the essence of the creative process.
The Ateliers Gourmands invite you to compose your own recipes, combining curiosity and gustatory pleasure.
Admire the audacity of the artisans with their chocolate sculptures, true ephemeral works of art that push the boundaries of the medium.
And don't miss the conferences & Cacao Show, opportunities to exchange ideas with experts who will reveal the secrets of cacao, from its origins to its transformation.
THE "SECRETS OF CHEFS" TOUR
A behind-the-scenes look at exceptional pastry-making and a savoury interlude at the new Village des Chefs by Gault&Millau. This journey honours the Meilleurs Ouvriers de France, the big names in the gastronomic scene and the young talents who will shape the tastes of tomorrow.
Embark on a journey between tradition and audacity in the company of Sadaharu Aoki (N111), renowned Japanese pastry chef and chocolatier.
Meet Stéphane Glacier (MOF) (J136), a multi-talented artisan, trainer and leading creator in the world of pastry.
Immerse yourself in the world of Pralus (L124), a bean-to-bar master chocolatier who is involved in every stage of the process.
With Vincent Guerlais (L134), president of Relais Desserts, discover a company that cultivates the art of taste and is committed to passing on its knowledge.
Be surprised by the finesse of Au Petit Prince (Maelig Georgelin) (K131), the daring creations of Nicolas Botomisy (H146), or the Geneva elegance of Renou Genève (Christophe Renou, MOF) (K114).
Embark on a journey to Asia with Chez Shibata (Takeshi Shibata) (H129), a subtle fusion of sweet treats and Japanese expertise.
Explore the secrets of Delavaux (L127), Mohamed Pâtissier (L140), Christophe Bertrand (À la Reine Astrid) (J132), Mori Yoshida and Vincent Salur (L128), each with their own personal signature, combining heritage, innovation and high standards.
Each name is a signature, a story, a promise of refined tasting — a journey that celebrates the excellence, creativity and diversity of talent at the Salon.
Secrets will also be shared during the various events at the show. At the Gault & Millau stand , take a seat for exclusive masterclasses led by exceptional chefs, who will reveal their techniques and secrets around chocolate and pastry.
Taste, chat and be inspired at the Cake Time — for example with Aurélien Cohen — where fine pastries, sweet creations and a refined tea time invite you to take a gourmet break.
Attend the Pastry Show, a lively stage where pastry chefs and master chocolatiers bring recipes to life, combining expertise and creativity.
Finally, discover the En Résidence space, a creative hub where guest talents take over the show with their ephemeral concepts, innovative proposals and gourmet surprises to be discovered live.
THE "TREASURES OF THE WORLD" JOURNEY
A tour of the globe through cocoa-growing regions and pastry traditions from five continents. This journey invites you to discover unique expertise, strong cultural influences and products rooted in their territory.
Discover the diversity of cocoa around the world, with artisans who shape their vision of chocolate, combining cultural heritage and innovation.
OCAE Ecuador (J47) embodies the Ecuadorian essence of cocoa, with a focus on rare varieties and national tradition.
AO Cacao (New Zealand, bean-to-bar) (J131) combines artisanal techniques and Maori values to create a unique and socially conscious chocolate.
Aki Boulangerie, Fusion Gourmet (N101) and Cacao d'Haïti (B46) explore regional expertise, revealing the specific tones of their lands.
The Côte d'Ivoire Tourist Office (B45) and Mon Choco (Côte d'Ivoire) highlight the richness of Ivorian cocoa, from supply chains to culture and taste.
Bean to Bar Japan (M147), Chocolaterie Takasu (N115) and Theobroma (A38) embody the alliance between Asian tradition and chocolate excellence.
Max Havelaar (C36), Ayitika and Terre de Fèves (K134) are part of this panorama of sustainable origins, while the Moroccan Pavilion promises to reveal its flavours — details to follow.
Continue your journey around the world of cocoa at the International Pavilion, a veritable crossroads of origins and expertise.
The producing countries, gathered in Pavilion 5.1, present their terroirs, beans and traditions: from Brazil to Côte d'Ivoire, via Ecuador and Haiti, each stand offers an authentic glimpse into the local cocoa culture.
You can also take part in the Cacao Show conferences, where experts, producers and artisans discuss the challenges facing the industry, sustainability and the innovations that are shaping the chocolate of tomorrow. A space for discussion, encounters and discovery, where cocoa is explored in all its dimensions – economic, human and gustatory.