SALON DE THE CHOCOLATS CAZENAVE

The Cazenave shop offers a high choice of chocolate made under methodes and recipes which have satisfied its customers for more than 150 years.

A friendly service is waiting for you, in a décor with mirrors from the late 19^th  century. You can taste the famous frothy chocolate in Limoges crockery in a décor of roses.

Established under the "Port Neuf" arches back in 1854, the Cazenave chocolatier house became a sophisticated tea room by the end of the 19^th century.

The Cazenave Tea room and chocolatier, has a pleasant terrace under the arches in  rue Port Neuf in the center of "Vieux Bayonne", making it the ideal place to taste all varieties and specialtes the shop has to offer.

You can taste the chocolate frothy with a small pot of whipped cream and lightly buttered toast, homemade chocolate and water, vanilla, cinnamon or a wide selection of teas.

The tea room offers you, in a unique environment caracterised by more than a century thanks to its furniture and its particular décor.

 

 

The Cazenave chocolatier also offers you, to please its loyal customers, a large choice of chocolates and a large choice of chocolate bars made in store.

All products are directly made from rigorously selected brut cacao broad beans.

To make this famous chocolate, the broad beans from Venezuela, Côte-d'Ivoire and from Trinity are successively grilled, crushed, grounded and mixed with machinary from the end of the 17^th century, installed in the middle of the 19^th century in the "Allées Marines" laboratory, and dismantled, transported and installed again in 2003 in a modern laboratory in conformity with recent norms.

The drinking chocolate, hand made with by an ancestral method, is served with a little chantilly cream-pot and slightly buttered toast which has been a House speciality for more than a century.

To obtain its famous chocolate, the broad bean are successively grilled, crushed, grounded and mixed, after, the chocolate is ripened and passed through an operation of "soaking" in order to realise the various flavours.

In 2003, the Cazenave chocolatiers historical machines were rigorously dismantled, transported and built again in a new laboratory more in conformity with recent norms and thus continuing the tradicional Cazenave chocolate making tradition.

Chargement en cours, veuillez patienter