Un Dimanche à Paris in St. Germain is Pierre Cluizel’s magical chocolate universe.
Pierre and I spent a few hours in his chocolate universe: Un Dimanche à Paris (translation: A Sunday in Paris), over a divine pot of hot chocolate. So rich, creamy, so lusciously heavenly.
There we were, chatting up a storm about his pride and joy, an institution based on a traditional product in a not so traditional setting. Paris is a city known for the embellishment of countless independent pâtisseries and chocolateries. Un Dimanche à Paris is a chocolate concept store that includes: a restaurant, a lounge, a tea salon, a kitchen for classes or events, and of course, a magnificent chocolate store.
“From the day I was born, I learned about chocolate. I have chocolate in my blood.” Pierre comes from the famous Cluizel family of chocolate makers in France. His grandfather and father were both legends in the industry. For twenty-five years, he worked for his father’s company, Chocolaterie Michel Cluizel. “But I always had a vision, I had a dream to create something that no one had seen in the world before. A world completely devoted to chocolate.”
Three years ago, Pierre sold his shares of his father’s company (to his bother and two sisters who also worked at the company). He left to make his personal dream come true, formulating a concept store all about chocolate. “I like to do everything different and I am a dreamer. I wanted to create a magical place related to gastronomy.” Unlike other concept stores in Paris such as: Colette or Merci, which are based on a wide variety of products in various themes; Pierre’s Un Dimanche à Paris is solely based on one single inclination: chocolate.
In the upscale restaurant, he works with Chef Williams Caussimont on flavors enhanced with the cocoa spice. From marble foie gras with pure Venezuela chocolate to cod fish with saffron and cocoa, the intention of taste is elegant and subtle. Pastry chef, Manuel Bouillet and his team designed a well-rounded dessert catalog that covers: homemade pastries (even gluten free), seasonal fresh fruits with vanilla bean from Madagascar, and tasting plate of, what else, chocolates. The cocktail lounge also serves a menu with touches of chocolate and vanilla as well.
“When people speak of chocolate, they smile. Everywhere in the world, there are shops or pâtisseries. Many are supreme brands, but there isn’t a place with different rooms and activities.” Companies such as: Godiva, La Maison du Chocolat, Pierre Herme or even well-known touristic attractions like Ladurée or Angelina. Though none of those brands encompass an open kitchen – a room specifically dedicated to cooking classes or pop-up events. This unique transposition of art and living is what separates Un Dimanche à Paris from any typical chocolaterie. It’s simply in a class of its own.
Such differentiation was partly absorbed from the business management book: Blue Ocean Strategy. In France, even the names of chocolateries typically contain either family names of the chocolate makers or of the pastry chefs. If not, the words “chocolate” or “pastry” are always included in the name of the shop. “But I decided to do the complete opposite,” Pierre explains, “every company is moving like a shark, making the ocean red. I learned from the book on how to find blue ocean – the ideal of remaining without competitors.”
Un Dimanche à Paris was named purposely for the brand to expand beyond chocolate someday. In the future, he might venture in selling bread or candles in Japan, or whatever his heart desires. “I wanted the word ‘Paris’ in it. And Sunday is also a different day in the week, one that everyone loves. It’s a day where you take time. In the end, you share Sundays with your family and friends.” These strong values are what he also shares in the concept of the store.
“Everyone has a memory with chocolate.” Pierre continues, “As opposed to wine or champagne, memories with chocolate are personal and revert to childhood. When you eat them, something wonderful happens. In France, there’s also a certain mystery in addition to prestige with it.” For the French, it’s an item that touches emotions, sensitivity, sensuality and indescribable chemistry.
Situated in one of the busiest and most romantic alleys in all of Paris, Un Dimanche à Paris is situated in the prime location of Saint-Germain-des-Prés. The sixth arrondisement of Paris includes popular cafes, such as Les Deux Magots and Café de Flore, where writers such as Hemingway used to linger. Literature and artistic spirit of this neighborhood is the main reason why businesses in Saint-Germain-des-Prés continue to thrive. At Un Dimanche à Paris, Pierre features outstanding photography or sculpture exhibitions every month.
Artistic, gastronomical yet historic. Un Dimanche à Paris also differs from other chocolaterie in its modern sophistication. Upon entering its glassy doors, as opposed to a typical salon du thé in dimmed lights, filled with decor from previous eras of old Paris; Un Dimanche à Paris is grand with bright spotlights illuminating its entirety. The display of abundant categories of chocolates inside crisp glass delivers a newer age of Paris, a chic one that doesn’t live in the past but looks forward to what may come tomorrow.
Three years ago, during the inception of the store, Pierre asked a series of female friends from around the world. He wanted to know what they thought in regards to the name: Un Dimanche à Paris. From Morocco to the US, a unified consensus was positive. They all said, if their husbands wanted to spend a Sunday with them in Paris, they would jump at the chance in a second. The name, Un Dimanche à Paris, made them dream.
For a hardworking dreamer like Pierre Cluizel, he’s now living the sweet reality.
Un Dimanche à Paris is located on: 4-6-8, Cour du Commerce Saint Andre, Paris, France
