Chocolatier Michel Cluizel Debuts Latest Creations in New York
With two generations of haute French chocolate making in the house (founder Michel Cluizel and son/CEO Marc), Chocolat Michel Cluizel unveiled its latest confections in New York. An animated Marc Cluizel welcomed the rain-soaked group to the family's Fifth Avenue shop, the only other Chocolat Michel Cluizel retail location other than the Parisian original.
He and his father made the trans-Atlantic journey to introduce three new truffles: Zestine, Mille Lieues and Paradoxe.
Zestine is, as the namely implies, a tangy mix of lemon zest and juice from Menton, France citrus mixed with a praliné paste that is still traditionally processed with granite tools, not metal industrial machines. Mille Lieues wraps a 63 percent dark chocolate shell around a ganache filling made from a sugarcane juice Martinique dark "rhum," which comes off more as a pleasant jolt than an alcoholic wallop. The exterior of these pieces, like many Michel Cluizel creations, feature a hand-painted design. And finally, the Paradoxe: an ode to France's regional variety and the most cultural commentary you're likely to get in a dessert. Half of Paradoxe's chocolate comes from Normandy, known for their cream and butter (and brusqueness) while the other hails from Guérande, Brittany, famous for its salt marshes and quiet reservation.
Together, the richness and salt fit together like, well, no one from Normandy and Brittany ever would.