Le Bonbon au Palais

 Have you been to visit Monsieur Candy Man in Paris?

It's a must-do you know.

 People think the heart of France is made of fromage/cheese just because there are 365 varieties. But this is not the case. In fact there are 600+ kinds of regional candies and each and every candy is dearly loved and it's tradition cherished.

 Step into Monsieur Candy's classroom at Le Bonbon au Palais

19 rue Monge 75005 Metro Cardinal Lemoine

Open Tuesday - Saturday, 11am - 7:30pm

 Arrive openminded and be prepared to learn taste/gouté.

 I went off to Nancy looking for the gelifie Bergamotte I tasted at Le Bonbon. Professor Georges sets me straight. I should have traveled up to Thionville for his heavenly gels. Hmm...

 1st question of the day - name the best caramels in Paris?

Jacques Genin mango caramels?

 Non non non! In just 3 shops in Paris you'll find Le Negus de Nevers.

 The Prof pops one into my mouth and commands I do NOT bite down. Just let it melt. Heaven! How come I dated a mec from Nevers and he never said boo about these caramels? Hmm…

 Visiting Le Bonbon is like tasting a flight of fine wines. Next up Georges offers a small chocolate square with dried cherries embedded from Lyon - a simple mendient like I've never seen before. The dark chocolate is intense and contrasts perfectly with the sharpness of the cherries.

 Next up an unimpressive looking red ball - another cherry this time enrobed first in milk chocolate and then...oh I forget. Why didn't I take notes? But it is wonderful!

 My turn to ask a question - what's Georges favorite guimauve/marshmellow. These are both the best of the best but smaller perveyor, Guy Augier is his favorite - it's slightly sweeter. Ah ha.

 Georges points out 2 small jars of jelly & says they are a must-taste - Confitures a La Lorraine. ‘Take them home and do NOT smear on bread. Simply taste with a teaspoon comme ca’. Oh

 These jellies are known as the 'caviar of the Lorraine'. Made from red and white currents/groiseilles. The seeds hand removed with a goose 🪶 /la plume d'oie. No words can describe how extraordinary these taste. Their production dates back to 1344. Marie Stuart, queen of Scots in 1559 was fond of these pearls of red current evidently.

 Every single one of the 200+ French candies and jams here has history and a fascinating story to go with it.

 Look under the jars and pots of candy and you'll notice ingenious old French school decor, all hand-made by Georges in a matter of months.

 This tall stack of encyclopedias holds pots of lollies/sucettes. They mirror Georges' encyclopedic knowledge of France's candies.

 Outside it's raining cats and dogs and none are made of reglisse/licorice.

Why didn't I buy a chocolate umbrella inside?

Visit Georges and Le Bonbon au Palais.

Be prepared to be delighted.