Chocolat Pascal
Food store, Chocolatier, Tea Room
Born in Bayonne and Briscous, Pascal Moustirats, an apprentice pastry chef at the Heynard house, near the Bayonne cathedral, "went up" to Paris to train at Robert Linxe's Maison du Chocolat. This was the beginning of a beautiful career that would continue with Pierre Hermé, Ladurée, and then Jacques Genin, in the creation of chocolates for hotels and starred restaurants, notably Alain Ducasse, Alain Dutournier's Carré des Feuillants, the Crillon and the Tour d'Argent.
Back in the Basque Country after ten years in Paris, Chocolat Pascal was born in 2008. The chocolatier offers us all kinds of chocolates to crunch, chocolate bars made from mixtures of great vintages or pure vintages, as well as a range of chocolate bonbons, ganaches and pralines, awarded at the Salon du Chocolat in Paris in 2015.
