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PDX?: Paul Lemieux Chocolates

Randy Brook | Feb 26, 200301:26 PM

A month ago "Katrina" posted a message with her view that "Paul Lemieux introduces a new level of quality to the art of making truffles" and her view that they were better than Richart and Maison du Chocolat (my favorite). She also noted he was "local." When I got around to checking, "local" meant Portland, and they don't have outlets listed on their website for Seattle.

Questions for the hounds/lurkers:

1. Does anyone know of a Seattle outlet?

2. Has anyone else an opinion on the quality of Lemieux, especially if you have as a comparison a local purchase of fine French chocolates (i.e., in France)? I ask this way because a two week old truffle is a different creature from a 2 day old one.

Incidentally, I noted on the Lemieux website that he uses "vahlrona [sic] and callebaut" chocolate to make his truffles. Many of the best chocolatiers in France also use Valrhona. A place like the Maison du Chocolat gets special production runs and blends from Valrhona that are not available except through a direct relationship with them. Nonetheless, we can still get excellent Valrhona product here in the US. The cheapest source I've found, oddly, is Trader Joe's in the regular bar size. It is cheaper per pound than buying bulk on the web from Chocosphere et al.


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