- Dalloyau
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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.
Contents
History
In 1682, Charles Dalloyau, then serving the Prince of Condé, was noticed for his small 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 participate to culinary and gastronomic researches. Then the French Revolution comes, shattering society, and forces these "Officiers de bouche" to reconvert. 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
Opera
Main article: Opera cakeThis cake was invented in 1955 by Cyriaque Gavillon from Dalloyau. He wanted to created 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" as a tribute to an Opera prima ballerina. The Opera is a rectangular cake composed of three layers of "Joconde" biscuit soaked in coffee syrup and garnished with coffee butter cream and chocolate ganache. The top is covered with a dark chocolate coating.
External links
Sources
- Le grand Larousse gastronomique, 2007, page 595
- Archives of the "Château de Chantilly"
- Laurent Baudoin, historian
- Dominique Michel, food historian
Categories:- Restaurants in Paris
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