It’s the age of the crossover. In all corners of the French culinary world, the biggest names are coming together to create new, exciting – and often unprecedented – dishes and experiences, from the renowned alliance between Pierre Hermé and L’Occitane when they opened the experimental 86 Champs, to the latest mind-blowing choc-meets-glacé confections courtesy of La Maison du Chocolat and La Glacerie Paris, to the recent and rare collaboration between Michelin-starred Jean-André Charial and chef Michel Rostang at Le Train Bleu. We can’t wait to see who will pair up next!

A line of chocolate sticks falling down


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