At the heart of the French gastronomic tradition, Saint-Étienne occupies a special place in the art of chocolate making. A historical know-how anchored in this city of the Loire, which has left its mark on the local culture. The passion for chocolate finds an expression there remarkable, making Saint-Étienne a destination that is not without its sweetness. At the heart of this tradition, a master chocolatier and pastry chef has stood out since 2017, rue Michelet, in the city center.
Master chocolatier and pastry chef in Saint Etienne since 2017
Since its opening in 2017, Pralus pâtissier-chocolatier has established itself as a reference in Saint-Étienne, the meeting point for gourmets, attracted by the sweet smell of Praluline which perfumes rue Michelet from early morning.
An invitation to discover a pastry world where chocolate has carved out a beautiful place for itself, driven by the expertise and creativity of François Pralus. The “real” chocolate that he makes from cocoa beans that he chooses around the world to develop a range of chocolate bars of origins. In the store, a report allows you to discover the selection of the best cocoa beans, the roasting that reveals their complex and rich aromas. You will love discovering his signature creations, which combine this chocolate with gourmet pralines, flavored ganaches or roasted dried fruits.
Beyond delicious recipes, Pralus shares a gourmet philosophy: that of a craft that values manual work, the rigorous selection of ingredients and an environmentally friendly approach. Come with us to celebrate the art of chocolate making and pastry making, and discover how each bite tells the story of a passion for chocolate and the constant desire to delight you.
Chocolate factory
François Pralus, master chocolatier, is a true chocolate enthusiast. His passion for chocolate has led him to travel the world in search of the best cocoa beans, from the most renowned terroirs of Madagascar, Ecuador, the Dominican Republic, Peru, Tanzania, Cuba, Ghana, Venezuela, Colombia, Brazil, Indonesia, and Papua New Guinea.
With these carefully selected cocoa beans, Pralus innovates and creates, as evidenced by the Pyramides des Tropiques, the irresistible Barres Infernales, the original chocolate bars, the pebbles and the Neapolitans.
Each product signed Pralus invites chocolate lovers to discover the richness and complexity of cocoa aromas. Whether through the journey of the senses offered by the Pyramid of the Tropics, the delicacy of the Chuao pebbles, the generosity of a Barre infernale or the expressive force of a Barre Infernale, Pralus masters the art of sublimating cocoa.
His creations are a celebration of the diversity of chocolate, highlighting each nuance of flavor brought by the different terroirs. Behind each bar, each pebble or Neapolitan, lies a story of passion, know-how and a relentless quest for excellence.
A historic pastry shop
Rooted in the tradition and expertise of the Roanne region, Maison Pralus also shines with its mastery of pastry making.
A pastry shop since its beginnings, Maison Pralus remains true to its roots by offering an exquisite selection of cakes available exclusively in its local boutiques. With a varied range of around twenty desserts, tarts, and ice creams, Pralus continues to celebrate culinary heritage with family recipes, imagined by Auguste Pralus, Meilleur Ouvrier de France and founder of Maison Pralus.
Every visit to a Pralus boutique is an invitation to discover the authentic flavors of French pastries, where history and modernity meet.
The tradition of gluttony
François Pralus, passionate about "real chocolate", embodies the excellence that he magnifies in his creations by exploiting the singularities of the terroir of each cocoa bean. A pioneer in the creation of "bean to bar" chocolate, François chooses not to mix cocoa beans from different origins, an approach that values the unique characteristics of each culture.
This quest for purity and quality results in the creation of more than twenty bars, each reflecting the distinct aromas of countries renowned for their cocoa.
At the heart of its creations, pralines occupy a special place, testifying to the art of selecting and refining the best dried fruits (hazelnuts, almonds, pistachios) in order to produce exquisite recipes. These pralines, essential to the Pralus range, enrich candies, Infernal Bars, hazelnut creams, for a highly gourmet experience.
Behind every Pralus product there is a story of passion, craftsmanship and commitment to excellence, highlighting the importance of origin and know-how in creating exceptional chocolate.
La Praluline©, the famous praline brioche
La Praluline©, the emblematic creation of Auguste Pralus (MOF), is characterized by its unique recipe, unchanged since its creation.
This rich and soft brioche is generously filled with homemade pralines, offering a perfect balance between butter and the sweetness of crushed pralines that melt deliciously during cooking. Its melting texture and its crunchy layer of pink pralines, specially prepared from almonds and hazelnuts coated in cooked sugar, make the Praluline© an essential delicacy.
Often imitated, but never equaled, the Praluline© is a testament to the exceptional know-how and commitment of the Pralus house to quality. The rigorous selection of ingredients and the respect of a recipe passed down from generation to generation give this brioche an unrivaled flavor and texture. The Praluline© embodies pleasure and indulgence and brings happiness to all those who share it.
Through this creation, François Pralus perpetuates the family legacy. La Praluline© is not just a praline brioche, it is a delicacy that testifies to a family passion perpetuated in respect of the know-how transmitted by Auguste Pralus.
