Founded during the reign of Louis XIV, Dalloyau has embodied the French art of living throughout the world with its triple expertise as pastry chef, chocolatier and caterer. This "Living Heritage Company" is notably responsible for the Opéra cake, and its macaroons have been appreciated since 1830. A look back at a French success story.
It was by piquing the interest (jealousy?) of the Sun King during a meal at the home of his cousin the Prince de Condé that Charles Dalloyau was hired at Versailles in 1682. He became the king's 1st officier de bouche, and he and his 4-generation successors continued to serve the monarchy right up to the Revolution, their ennobled status allowing them to attend official ceremonies for which they were at the forefront of culinary research.
After 1789 and the end of court life, Dalloyau had to reinvent itself and saw the emergence of the bourgeoisie as an opportunity: why not allow it to appropriate the aristocratic art of living by offering it, directly in the home, dishes worthy of a royal feast? This ready-to-eat service, invented for the occasion, combined with the talent of a renowned caterer, was offered in the 1st gastronomic house in Paris in 1802. At the time, this address on rue du Faubourg-Saint-Honoré housed all the trades related to fine dining (services, tableware, etc.) and is still home to the main Dalloyau boutique.
For over 3 centuries, the reputation of this member of the Comité Colbert (an association of luxury houses and historic cultural institutions) has meant that it is always in demand for major public and private events. Its teams of chefs, pastry chefs, maître d'hôtel and reception organizers perpetuate the French art of living and the quest for culinary excellence, including the hiring of 2014 French Dessert Champion Jérémy Del Val.
His creations, like the Opéra cake, Dalloyau's signature product created in 1955, can now be enjoyed in various boutiques and tearooms or, for a complete meal, in a secret setting at the Saint-Lazare train station. Since 2021, this former footbridge which, under Napoleon III, enabled Empress Eugénie to discreetly make her way to the Hilton Hotel from the train, has been a restaurant serving dishes by Top Chef candidate Justine Piluso.
From monarchy to revolution, from empire to modern times: the history of Dalloyau looks set to continue for many years to come, to the delight of gourmets. To find out more or, why not, take advantage of its historic home delivery service for your Christmas meal, visit this site.
Valérie from Comme des Français
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