The curtain has gone down on Salon du Chocolat, the grand Parisian festival dedicated to all things chocolate. During the festival many prizes were awarded including the "Best Pain au Chocolat of Paris."
For the first time, the honor was bestowned upon Lhérault, owned by chef Anthony Lhérault and located in Antony, Hauts-de-Seine (located in the suburbs of southern Paris).
The second place was awarded to Julien Gontran, chocolate lovers will find his spot over on the 8th arrondissement of Paris (Maison Julien, 73 Avenue Franklin Delano Roosevelt, 75008).
The bronze medal went to Thierry Audou, located in the 19th arrondissement.
Nearly forty bakers have tried their luck to win this precious prize. They were all evaluated by a jury composed, among others, of Parisian journalist Anissa Hammadi, food journalist Michèle Carles Scotto, writer and tea expert Gilles Brochard and the famous chocolatier Jean-Paul Hévin.
NFTs have taken the digital realm by storm, with many of the crypto-assets being sold for astronomical fees. But how can restaurants and food professionals explore the possibilities of this new technology? FDL takes a look.