My cuisine
Patrick Roger places great importance on the world, flavours, cuisine and gastronomic heritage, and makes no compromise with the source of the ingredients used in his cuisine.
He has sought his ingredients throughout the world in order to obtain excellence. The oranges he uses come from Corsica, the chocolate truffles are a combination of cocoa beans from Vanuatu and Ecuador, the refined flavour of the marron glacés stems from Turin, the peat-scented whisky from Scotland...
Discover Patrick Roger; give in to sensory pleasure and exhilerating flavour.
Click here to discover my cuisine...
Specialities
It is most certainly Patrick Roger's imagination which makes him stand out from the crowd; his unrestrained creativity from which his increasingly impressive works stem, and which often clash with the generally classic world of chocolate.
Yet his unpretentiously-flavoured chocolates conceal an extraordinary complexity: Patrick Roger will collate up to 14 different products to obtain the flavour and substance he seeks.
He travels across the globe to obtain the finest tropical vanilla and Ethiopian coffee or the most flavoursome passion fruit.
Patrick Roger offers a premium range of chocolate that will seduce understated gourmands and experienced tasters alike. Blocks of chocolate from the finest sources, classically or unexpectedly flavoured ganache and other surprises of delicious complexity...
Each of his creations in turn express mellowness, evasion, passion...combining established classics with original creations. Each chocolate tells its own story.
Click here to discover the specialities...