Le Palais du Chocolat at Chateau Vaux le Vicomte

Chefs in the vaulted kitchen of the chateau preparing samples of foie-gras with chocolate and nuts.
 The trilogy of flavors was surprisingly good.

My editor is traveling for a couple of days this week. As soon as I heard the door close behind him, I gleefully started misspelling French names, changing facts to suit my fancy and leaving out vital information with abandon. But darn it, I should have know that "Old Eagle Eye" would be reading my blog from afar because I received a rather terse email from him referring to yesterday's post about Chateau Vaux le Vicomte:

Hey Mary,

Good blog but where is the chocolate?

  • Fouquet was not arrested right after the party on 8.17
  • Change "expense" to "expensive"
  • Change D'Artagnon to D'Artagnan

With chocolate plates and a chocolate glass, this place setting looks fit for a King. But where is the napkin?
What would Joseph the Butler recommend...?

How silly of me. In my haste to tell you about the tragic downfall of Nicholas Fouquet, I completely forgot to mention the annual Chocolate Fair at Chateau Vaux-le-Vicomte. Thank goodness for a Swiss editor with an eye for detail and a love of chocolate! Otherwise, here's what you would have missed:

A chocolatier hard at work on a statue of a squirrel, the emblem on the Fouquet family coat of arms along with the motto, Quo non ascendet? ("How far could it climb?")

Note to my editor: I know that I've been posting way too many photos of macarons lately, but I promise that these aren't boring, old, traditional ones. With flavors like black sesame, Earl Grey tea, green tea, green tea with roasted rice and wasabi (Japanese horseradish), these macarons have a bit more pizzazz.

Made out of 9,500 sugar sticks and weighing approximately 550 pounds (250 kgs), the sugar chandelier would make a sacchaiferous statement in any chateau. If you would like one for your next fete, contact Can a Suc. Their products are also found in boutiques and larger stores like Galeries Lafayette and Printemps. (As always, you can click on the photos to enlarge them.)

Advance warning: My editor will be traveling again next week but another editor, a Japanese friend who lives in Switzerland, will be here to ensure that I don't make too many errors. If, however, you ever notice a spelling mistake, etc., please let me know. I promise that I won't lambast you in public. That special treatment is reserved exclusively for Stephane because he knows that I really do appreciate his help.

After trying a hot Tokyo Macaron Yaki at the Chocolate Fair in Paris, I was happy that Stephane, my editor, was able to sample one at le Palais du Chocolat.


  1. Ok, Mary Kay, today's blog has convinced me. I did not have a single macaron while in Paris last May. Will surely have to taste one (or two?)next visit.

  2. Now this is my kind of post. Love it all.

    About the place setting, not only is the napkin missing, but they've put food on the lay plate as well--that is never done. I know they're doing it as a wholly composed decoration, but it is not practical for eating. and I do not know why the spoon is above the plates when obviously dessert is being served. Maybe indeed, even the French professional make mistakes.

    Funny too that the silverware is tied in place to avoid sticky fingers. That reminds me of a story I shared once in my blog about the Americans stealing forks from a Buckingham Palace garden party. Remember that?

    I'm not crazy for green tea as a drink, but I love green tea chocolates and macarons--so delicious. Maison du Chocolat makes a fine example.

    Finally, what a privilege it was for you to be so close to everything at the Chateau--is that due to your benefactor status?

  3. I still have yet to try a savory macaron. Black sesame sounds delish! Must do that upon return!

  4. Nancy, It sounds as if all of the pictures of macarons and the subliminal messages embedded in the posts finally worked! Just be forewarned, it's a slippery slope once you start eating macarons...

    Joseph, I'm glad that you enjoyed the post - you were obviously in my thoughts as I wrote it. I had a good time wondering what you would say about the place settings, etc. And once again, your keen eye for detail amazes me. I did not notice that the silverware was attached to the table. Buckingham Palace must have told them to be wary of the Americans in the crowd.

    I didn't want to admit it, but the "benefactor" status comes with a little red carpet that was rolled out in front of me while someone else sounded a trumpet and cleared a path for me to take unobstructed photos. I'm joking, of course! One of the things that I really liked about Chateau Vaux le Vicomte is that everything is easily accessible. Unlike many museums, etc., there weren't a lot of security guards watching what the visitors were doing and telling them not to take pictures, etc. And interestingly enough, everyone seemed to be very respective of the furnishings and items on display.

    Ella Coquine, I regret not trying one of the black sesame seed macarons, especially because black sesame seeds are really healthy for you. Certainly the benefits would outweigh all of the sugar, etc. ;-) I'm going to have to work my way up to the wasabi ones.

  5. Oooh, everything looks so delicious! I'm envious!


  6. Hey, I grew up in the Philippines, so if you have any questions....

    Love this post! Thoroughly entertaining and informative at the same time :)

  7. Jen, Glad to hear that you enjoyed the post! :-)

    From the looks of your blog, it seems as if you could answer a lot of my questions about food. Let me know if you ever need a companion when you're trying out new places to eat in Paris. It's one of my favorite activities!


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