Dalloyau brings together in the same house all the talents of taste: chefs, pastry cooks and confectioners, master confectioners, ice-cream makers and bakers.
This combination, unique in France, ensures the excellence and creativity, values of the house since its inception. The wealth of Dalloyau today, are its 509 talents, including 97 chefs, 100 master bakers, chocolatiers, confectioners teachers, 4 teachers and 4 Glacier bakers. All different, but all at the highest level, they contribute every day to achieve and create new pleasures. To play all these remarkable soloists, Dalloyau innovated by creating a design office, real creative workshop, giving each term trend collections taste, so often imitated. Each day of the year, Dalloyau welcomes you in its restaurants, cafes, shops, and organized throughout France and abroad receptions and events.
Dalloyau is familiar to Parisians since 1802. For two centuries, how many families have entertained their guests with products from our house, how many parties, how many small gourmet dishes have we shared? But that tradition of discretion that gives privacy, Dalloyau has long relied on its excellent products and the recommendation of its illustrious guests to talk about her. A masked ball in Venice as a thousand people or a garden party of four hundred guests on a racetrack? A cocktail on a terrace spring for a hundred people, a Moroccan dinner under a tent for twenty or thirty families for lunch? Each reception is unique: it deserves the best to delight the senses and nourish the memory of precious moments of your guests. Embed Dalloyau is to enter a house of gastronomy bicentennial, which has a unique expertise, combining tradition and modernity.
Forerunner, creative and innovative, Dalloyau has always run the culinary trends and to discover new associations to its customers, loyal and demanding. It is also entering a family business, human scale, that recognizes talent and knows to trust his 500 employees.
By Maria Morari
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