THE FAUCHON DELICATESSEN
FAUCHON leaves its strong and precise mark on the great classics: Norwegian artichoke, thin tarts, savory millefeuilles, pan-fried duck foie gras... With their know-how, our chefs are creating the classics of the future: stuffed wild eggplant, crystal scallops baked en papillote, monkfish casserole with Champagne, savory madeleines...
THE PATISSERIE AND BAKERY
Since its foundation, Auguste Fauchon has not only offered great classics but new recipes also. 120 years later, the FAUCHON patisserie shows its style, clearly of its times: creative, joyful and liberated. It is as if they have sculptured the desserts that are created here. Each pastry creation is a celebration where colors, shapes, flavors and textures make up an original and harmonious whole.
The eclair and the Madeleine have become a House specialty, a symbol of the mix of tradition and contemporary delicacies. Available in different flavors depending on the season, they symbolize the inventive and creative spirit of the new FAUCHON patisserie.
With the launch of its BAKERY in 2007, FAUCHON has revived a skill that was very dear to its founder, and has created a new opportunity for Parisians to get to know the brand with home-mead breads.
FRUIT AND VEGETABLES
FAUCHON was one of the leaders in this field, and one of the first importers of avocadoes and exotic fruits in the 1950s. Fruit and vegetables come from carefully selected producers and change throughout the season.