Comments on: “Hunting & Gathering,” circa 2008 (Lobel’s, La Maison, Vosges)

By: sister

sister — Mon, 14 Jan 2008 12:45:47 +0000

Artisan Chocolatier, You may want to sign up for one of MduC’s “Tea and Chocolate Pairings” sessions. Very informative and delicious and a must for someone like you truly interested in chocolates. Sessions are in October and January.

By: Marketman

Marketman — Mon, 14 Jan 2008 02:11:20 +0000

Artisan, I second Sister’s suggestion. Mrs. MM, The Kid and I happened to be in Paris a few years ago towards the tail end of the chocolate show and we got to see it and shop on the last day when purveyors of the finest french food items slashed prices 50% just so they didn’t have to bring home their stocks… I filled a suitcase with confit and pate and other goodies! The chocolate and spice selections were to die for… a definite must do once in your lifetime!

By: sister

sister — Mon, 14 Jan 2008 00:32:43 +0000

ArtisanChocolatier, you have to go to the chocolate show in Paris- last weekend in Octpber!

By: dhayL

dhayL — Sun, 13 Jan 2008 15:36:54 +0000

uhmm… chocolates (and shopping) are my bestfriends whenever i feel lonely and depressed. I am making mental note re: above stores, we might go ahead with our plans to go down sometime in March, I can’t wait!

By: Artisan Chocolatier

Artisan Chocolatier — Sat, 12 Jan 2008 16:59:48 +0000

When it comes to consistency and quality of workmanship, no one beats La Maison. Every year (except this year), I had the privilege of tasting some of the finest chocolates in the world as part of my job and La Maison always came up numero uno. Valrhona chocolates makes the chocolates he uses exclusively to his specification.

About 3 years ago, I made a chocolate journey to NYC to try the work of several artisan chocolatiers in the area and Kee’s chocolate (SOHO) is worth the try. Kee can be found working in her little shop making the chocolates for the day (she is close on Mondays).

Katrina Markoff of Vosges Haut Chocolat is credited with pushing the flavor mix to the edge of the table and has been successful at it. Her Taleggio cheese (I tried it at her SOHO shop too) blew my mind then. However, I understand she now out-sources her production.

Jacques Torres DUMBO and Manhattan shops split the production between themselves. The truffles are made in DUMBO while the rest are made in Manhattan, so if you want them really fresh…you know where to go. I also like the other shops along water st. That small stretch reminds one of being in some small european village. Chef Jacques mainly uses Belcolade for most of his line.