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Dalloyau and the french touch co
Dalloyau is a Paris-based food company whose history goes back to 1682 and the Versailles Court. Dalloyau is a family-owned and independent business, Nadine Gavillon-Bernardé is the current president since 1993. The company is member of the "Comité Colbert" since 2001. Dalloyau opened its first shop abroad in 1982 in Tokyo. In 2009, Dalloyau has 31 shops.
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Maison dalloyau r f rent de la gastronomie fran aise paris tokyo s oul hong kong duba bakou
History
In 1682, Charles Dalloyau, then serving the Prince of Condé, was noticed for his breads that Louis XIV tasted during a reception. Since then, Louis XIV hired Charles Dalloyau. Over four generations, the Dalloyau brothers all work at the Court and are part of the elite wearing the very prestigious title of "Officier de bouche", the highest French gastronomy distinction at the time. Thus, the Dalloyau brothers and sons were ennobled and could wear their sword in front of the King. Thanks to this highly prized title, they attend the King's meals, are invited to official ceremonies and to participate in culinary and gastronomic researches. Then the French Revolution comes, shattering society. Sensing the coming evolutions and trends, Jean-Baptiste Dalloyau, descendant of Charles, continues the story of the Dalloyau dynasty and founds in 1802 "Dalloyau, house of gastronomy". He associates all activities linked to the art of well-eating, and offers to emergent bourgeoisie cooked meals to have a party at home, just like aristocrats used to do at the time. He settles in Paris, rue du Faubourg Saint-Honoré, the current address of Dalloyau's main Paris shop.
Opera Cake: Dalloyau's most famous pastry
This cake was invented in 1955 by Cyriaque Gavillon from Dalloyau. He wanted to create a new cake shape with visible layers and for which only one bite would give the whole cake's taste. It is his spouse, Andrée Gavillon, that named it "Opéra" in tribute to the auditorium of the Palais Garnier. The Opera is a rectangular cake composed of three thin layers of almond sponge cake soaked in coffee syrup alternating between layers of coffee butter cream and chocolate glaze topped with ganache.