OUR-CREATIONS

Maison Chaudun creations



Pavรฉ ํŒŒ๋ฒ 

Inspired by the truffle, but so much more!

1991๋…„ ํŒŒ๋ฒ ๊ฐ€ ์ถœ์‹œ๋œ ์ดํ›„๋ถ€ํ„ฐ ํŒŒ๋ฒ ๋Š” ๋ฉ”์ข…์‡ผ๋‹น์˜ ์‹œ๊ทธ๋‹ˆ์ฒ˜๋กœ ์‡ผ๋‹น ์ดˆ์ฝœ๋ฆฟ์˜ ํŠน์ง•์ธ ์ •๊ตํ•จ๊ณผ ๋‹จ์ˆœํ•จ์˜ ํ’ˆ๊ฒฉ์„ ์™„๋ฒฝํ•˜๊ฒŒ ๊ตฌํ˜„ํ•ด๋ƒˆ์Šต๋‹ˆ๋‹ค. ๋ฏธ์„ธํ•œ ํŒŒ์šฐ๋”๋กœ ๋งŒ๋“ค์–ด์ง„ ํŒŒ๋ฒ ๋Š” ์ดˆ์ฝœ๋ฆฟ์˜ ๊ฐ•๋ ฅํ•จ๊ณผ ๋™์‹œ์— ์‹ ์„ ํ•จ์„ ์„ ์‚ฌํ•˜๊ณ , ๊ทธ ์–ด๋–ค ์ดˆ์ฝœ๋ฆฟ๋ณด๋‹ค ์™„๋ฒฝํ•˜๊ฒŒ ๊ท ํ˜• ์žกํžŒ ํ™ฉํ™€ํ•œ ๋ง›์„ ์„ ์‚ฌํ•ฉ๋‹ˆ๋‹ค.


The Pavรฉ remains the signature of Maison Chaudun. Since its creation in 1991, it has perfectly embodied that combination of technical sophistication and elegant simplicity that characterises all Chaudun chocolate. The delicately powdered Pavรฉ combines the power and freshness of chocolate. A perfectly balanced chocolate ecstasy.


Pavรฉ ํŒŒ๋ฒ 

Inspired by the truffle, but so much more!

1991๋…„ ํŒŒ๋ฒ ๊ฐ€ ์ถœ์‹œ๋œ ์ดํ›„๋ถ€ํ„ฐ ํŒŒ๋ฒ ๋Š” ๋ฉ”์ข…์‡ผ๋‹น์˜ ์‹œ๊ทธ๋‹ˆ์ฒ˜๋กœ ์‡ผ๋‹น ์ดˆ์ฝœ๋ฆฟ์˜ ํŠน์ง•์ธ ์ •๊ตํ•จ๊ณผ ๋‹จ์ˆœํ•จ์˜ ํ’ˆ๊ฒฉ์„ ์™„๋ฒฝํ•˜๊ฒŒ ๊ตฌํ˜„ํ•ด๋ƒˆ์Šต๋‹ˆ๋‹ค. ๋ฏธ์„ธํ•œ ํŒŒ์šฐ๋”๋กœ ๋งŒ๋“ค์–ด์ง„ ํŒŒ๋ฒ ๋Š” ์ดˆ์ฝœ๋ฆฟ์˜ ๊ฐ•๋ ฅํ•จ๊ณผ ๋™์‹œ์— ์‹ ์„ ํ•จ์„ ์„ ์‚ฌํ•˜๊ณ , ๊ทธ ์–ด๋–ค ์ดˆ์ฝœ๋ฆฟ๋ณด๋‹ค ์™„๋ฒฝํ•˜๊ฒŒ ๊ท ํ˜• ์žกํžŒ ํ™ฉํ™€ํ•œ ๋ง›์„ ์„ ์‚ฌํ•ฉ๋‹ˆ๋‹ค.


The Pavรฉ remains the signature of Maison Chaudun. Since its creation in 1991, it has perfectly embodied that combination of technical sophistication and elegant simplicity that characterises all Chaudun chocolate. The delicately powdered Pavรฉ combines the power and freshness of chocolate. A perfectly balanced chocolate ecstasy.



Authentic chocolate with cocoa nibs

์นด์นด์˜ค ์ฒซ์žŽ์œผ๋กœ ๋งŒ๋“  ์ „ํ†ต ์ดˆ์ฝœ๋ฆฟ

๋ฏธ์‰˜ ์‡ผ๋‹น์€ ์ตœ์ดˆ๋กœ ์นด์นด์˜ค์˜ ์ฒซ์žŽ์œผ๋กœ ๋งŒ๋“  ์ดˆ์ฝœ๋ฆฟ ๋ฐ”๋ฅผ ์†Œ๊ฐœํ–ˆ์Šต๋‹ˆ๋‹ค. ๊ทธ์˜ ํŠน๋ณ„ํ•œ ์ดˆ์ฝœ๋ฆฟ๋ฐ” ๋น„๋ฐ€ ๋ ˆ์‹œํ”ผ๋Š” ๊ทธ ๋ˆ„๊ตฌ๋„ ํ‰๋‚ด๋‚ผ ์ˆ˜ ์—†์—ˆ์œผ๋ฉฐ, ๋ฏธ์‰˜์‡ผ๋‹น์€ '1993๋…„ ๋ชจ๋“  ๊ฒƒ์ด ์‹œ์ž‘๋˜์—ˆ๋‹ค' ๊ณ  ๋งํ–ˆ์Šต๋‹ˆ๋‹ค.
โ€œํ•œ ์†๋‹˜์ด ์ดˆ์ฝœ๋ฆฟ์ด ์ปคํ”ผ์ฝฉ์œผ๋กœ ๋งŒ๋“ค์–ด์ง€๋Š” ์ง€๋ฅผ ๋ฌผ์–ด๋ณด์•˜๋Š”๋ฐ, ๊ทธ ์ˆœ๊ฐ„ ์ฝ”์ฝ”์•„ ๋นˆ์„ ์‚ฌ์šฉํ•ด๋ณด๊ณ ์‹ถ๋‹ค๋Š” ์ƒ๊ฐ์ด ์Šค์ณค์Šต๋‹ˆ๋‹ค. ๊ณง ๋ฐ”๋กœ 6๊ฐ€์ง€ ๋‹ค๋ฅธ ์ข…๋ฅ˜์˜ ์ฝ”์ฝ”์•„ ๋นˆ์„ ์‹คํ—˜ํ•ด๋ณด๋ฉฐ ๋กœ์ŠคํŒ… ๊ณผ์ •์„ ๊ด€์ฐฐํ–ˆ์Šต๋‹ˆ๋‹ค.โ€


Michel Chaudun is the inventor of the chocolate bar with cocoa nibs. His partially secret method has ensured that his chocolate bars have remained inimitable. โ€œIt all began in 1993,โ€ he explains, โ€œwhen a customer asked for chocolate made with coffee beans. I tried freshly roasted coffee beans, which immediately gave me the idea of using cocoa beans. So I experimented with six different types of bean, watching them closely as they roasted.โ€


A fruitful collaboration
with Alexia Santini

์•Œ๋ ‰์‹œ์•„ ์‚ฐํ‹ฐ๋‹ˆ์™€์˜ ํ˜‘์—…

์ดˆ์ฝœ๋ฆฟ ์žฅ์ธ๋“ค ์‚ฌ์ด์—์„œ ๋น„๋ฐ€๋ฆฌ์— ์•Œ๋ ค์ ธ์žˆ๋Š” ํ”„๋ž‘์Šค ์ฝ”๋ฅด์‹œ์นด์„ฌ์˜ ์ฝฉํ”ผ์ฆˆ๋ฆฌ ์ƒ ์‹ค๋ฒ ์ŠคํŠธ๋กœ ๊ณผ์ผ์‚ฌํƒ•์„ ๋ฉ”์ข…์‡ผ๋‹น์—์„œ ์ฐพ์•„๋ณผ ์ˆ˜์žˆ์Šต๋‹ˆ๋‹ค. 30๋…„์ด ๋„˜๋Š” ์‹œ๊ฐ„๋™์•ˆ ๋Œ€๋ฅผ ์ด์–ด ์šด์˜๋˜๋Š” ์ด ์ œ๊ณผ์ ์€ ๊ณผ์ผ์‚ฌํƒ• ์ „๋ฌธ์ ์œผ๋กœ ํŠนํžˆ ํด๋ ˆ๋ฉ˜ํƒ€์ธ ์‚ฌํƒ•์€ ๋ถ€๋“œ๋Ÿฝ๊ณ  ํ†ก ์˜๋Š” ํ’๋ฏธ๋กœ, ๋งˆ์น˜ ์ž…์•ˆ์—์„œ ์Ÿ์•„์ง€๋Š” ํ–‡์‚ด๊ณผ ๊ฐ™๋‹ค๊ณ  ๋งŽ์€ ์‚ฌ๋žŒ๋“ค์ด ์ด์•ผ๊ธฐํ•ฉ๋‹ˆ๋‹ค.

โ€œ์šฐ๋ฆฌ์˜ ์ž‘์—…์˜ ๊ฐ€์น˜๋Š” ๋””ํ…Œ์ผํ•œ ์ •๊ตํ•จ๊ณผ ์ œํ’ˆ์˜ ์ž์—ฐํ˜•ํƒœ ๊ทธ๋Œ€๋กœ๋ฅผ ์œ ์ง€ํ•˜๋Š” ๊ณณ์—์„œ ์‹œ์ž‘๋˜๋ฉฐ, ์ œํ’ˆ์˜ ํ€„๋ฆฌํ‹ฐ๋ฅผ ๊ฐ€์žฅ ์ค‘์š”์‹œํ•ฉ๋‹ˆ๋‹ค. ์ธ๊ณตํ–ฅ๋ฃŒ๋‚˜, ๋ฐฉ๋ถ€์ œ ๋˜๋Š” ๊ณผ์ผํ“Œ๋ ˆ๋ฅผ ์‚ฌ์šฉํ•˜์ง€ ์•Š์œผ๋ฉฐ ๋ ˆ์‹œํ”ผ๋„ ์ค‘์š”ํ•˜์ง€๋งŒ ์ˆ™๋ จ๋œ ๊ธฐ์ˆ ์„ ๊ทธ ์–ด๋Š ๊ฒƒ๋ณด๋‹ค ์ค‘์š”์‹œํ•ฉ๋‹ˆ๋‹ค.โ€


Maison Chaudun now also sells candied fruit. Produced in Corsica by Confiserie Saint-Sylvestre, these candied fruits are a well-kept secret among master confectioners and chocolatiers. For 30 years, this family-run confectioner has specialised in all types of candied fruit. Their whole candied clementine is a true burst of sunshine, brimming with soft tangy flavours.

โ€œOur work is based on the same values of precise attention to detail and a respect for the product in its most natural form. The quality of the product is paramount. We donโ€™t use artificial flavours, conservatives, or pasteurised fruit purรฉes. The recipe is important, but a skilled touch is even more so.โ€


Cakes & pastries,
a return to our roots

์ผ€์žŒ & ํŒจ์ŠคํŠธ๋ฆฌ

๋ฏธ์‰˜ ์‡ผ๋‹น๊ณผ ํ˜„์žฌ ํŒจ์ŠคํŠธ๋ฆฌ ํŒ€์˜ ํ•จ์ถ•์ ์ธ ๋ธ”๋žœ๋”ฉ์œผ๋กœ ๋ฉ”์ข… ์‡ผ๋‹น์€ ์ด์ œ ๋‹ค์–‘ํ•œ ์ผ€์žŒ๊ณผ ํŒจ์ŠคํŠธ๋ฆฌ๋ฅผ ์ œ๊ณตํ•ฉ๋‹ˆ๋‹ค. ์ด๋Ÿฌํ•œ ์‡ผ์ฝœ๋ผํ‹ฐ์—์˜ ๊ณ ํ’ˆ๊ฒฉ ์•™ํŠธ๋ฅด๋ฉ”๋Š” ์„ธ๊ณ„์ ์ธ ์ƒˆ๋กœ์šด ๋””์ €ํŠธ ์žฅ๋ฅด๋ฅผ ๋งŒ๋“ค์—ˆ์Šต๋‹ˆ๋‹ค. ๋‹คํฌ ํŒŒ๋ฒ ๋˜๋Š” ํ™”์ดํŠธ ํŒŒ๋ฒ ๋กœ ์ œ๊ณต๋ฉ๋‹ˆ๋‹ค.

*์•™ํŠธ๋ฅด๋ฉ” entremets  : ์‹์‚ฌ ์ฝ”์Šค์˜ ๋งˆ์ง€๋ง‰ ๋””์ €ํŠธ ์ค‘ ๋‹จ๋ง›์ด ๋‚˜๋Š” ๊ณผ์ž.


Maison Chaudun now also offers a select range of individual cakes and pastries. Those gourmet entremets mark a new genre in the world of desserts โ€“ those made by a chocolatier โ€“ that encapsulates the blending of Michel Chaudunโ€ฆ and current pastry teams. Available as Pavรฉ noir (dark Pavรฉ) or Pavรฉ blanc (white Pavรฉ).


Authentic chocolate with cocoa nibs

์นด์นด์˜ค ์ฒซ์žŽ์œผ๋กœ ๋งŒ๋“  ์ „ํ†ต ์ดˆ์ฝœ๋ฆฟ

๋ฏธ์‰˜ ์‡ผ๋‹น์€ ์ตœ์ดˆ๋กœ ์นด์นด์˜ค์˜ ์ฒซ์žŽ์œผ๋กœ ๋งŒ๋“  ์ดˆ์ฝœ๋ฆฟ ๋ฐ”๋ฅผ ์†Œ๊ฐœํ–ˆ์Šต๋‹ˆ๋‹ค. ๊ทธ์˜ ํŠน๋ณ„ํ•œ ์ดˆ์ฝœ๋ฆฟ๋ฐ” ๋น„๋ฐ€ ๋ ˆ์‹œํ”ผ๋Š” ๊ทธ ๋ˆ„๊ตฌ๋„ ํ‰๋‚ด ๋‚ผ ์ˆ˜ ์—†์—ˆ์œผ๋ฉฐ, ๋ฏธ์‰˜์‡ผ๋‹น์€ '1993๋…„ ๋ชจ๋“  ๊ฒƒ์ด ์‹œ์ž‘๋˜์—ˆ๋‹ค' ๊ณ  ๋งํ–ˆ์Šต๋‹ˆ๋‹ค.
โ€œํ•œ ์†๋‹˜์ด ์ดˆ์ฝœ๋ฆฟ์ด ์ปคํ”ผ์ฝฉ์œผ๋กœ ๋งŒ๋“ค์–ด์ง€๋Š” ์ง€๋ฅผ ๋ฌผ์–ด๋ณด์•˜๋Š”๋ฐ, ๊ทธ ์ˆœ๊ฐ„ ์ฝ”์ฝ”์•„ ๋นˆ์„ ์‚ฌ์šฉํ•ด๋ณด๊ณ ์‹ถ๋‹ค๋Š” ์ƒ๊ฐ์ด ์Šค์ณค์Šต๋‹ˆ๋‹ค. ๊ณง ๋ฐ”๋กœ 6๊ฐ€์ง€ ๋‹ค๋ฅธ ์ข…๋ฅ˜์˜ ์ฝ”์ฝ”์•„ ๋นˆ์„ ์‹คํ—˜ํ•ด๋ณด๋ฉฐ ๋กœ์ŠคํŒ… ๊ณผ์ •์„ ๊ด€์ฐฐํ–ˆ์Šต๋‹ˆ๋‹ค.โ€


Michel Chaudun is the inventor of the chocolate bar with cocoa nibs. His partially secret method has ensured that his chocolate bars have remained inimitable. โ€œIt all began in 1993,โ€ he explains, โ€œwhen a customer asked for chocolate made with coffee beans. I tried freshly roasted coffee beans, which immediately gave me the idea of using cocoa beans. So I experimented with six different types of bean, watching them closely as they roasted.โ€


A fruitful collaboration

with Alexia Santini

์•Œ๋ ‰์‹œ์•„ ์‚ฐํ‹ฐ๋‹ˆ์™€์˜ ํ˜‘์—…

์ดˆ์ฝœ๋ฆฟ ์žฅ์ธ๋“ค ์‚ฌ์ด์—์„œ ๋น„๋ฐ€๋ฆฌ์— ์•Œ๋ ค์ ธ์žˆ๋Š” ํ”„๋ž‘์Šค ์ฝ”๋ฅด์‹œ์นด์„ฌ์˜ ์ฝฉํ”ผ์ฆˆ๋ฆฌ ์ƒ ์‹ค๋ฒ ์ŠคํŠธ๋กœ ๊ณผ์ผ์‚ฌํƒ•์„ ๋ฉ”์ข…์‡ผ๋‹น์—์„œ ์ฐพ์•„๋ณผ ์ˆ˜์žˆ์Šต๋‹ˆ๋‹ค. 30๋…„์ด ๋„˜๋Š” ์‹œ๊ฐ„๋™์•ˆ ๋Œ€๋ฅผ ์ด์–ด ์šด์˜๋˜๋Š” ์ด ์ œ๊ณผ์ ์€ ๊ณผ์ผ์‚ฌํƒ• ์ „๋ฌธ์ ์œผ๋กœ ํŠนํžˆ ํด๋ ˆ๋ฉ˜ํƒ€์ธ ์‚ฌํƒ•์€ ๋ถ€๋“œ๋Ÿฝ๊ณ  ํ†ก ์˜๋Š” ํ’๋ฏธ๋กœ, ๋งˆ์น˜ ์ž…์•ˆ์—์„œ ์Ÿ์•„์ง€๋Š” ํ–‡์‚ด๊ณผ ๊ฐ™๋‹ค๊ณ  ๋งŽ์€ ์‚ฌ๋žŒ๋“ค์ด ์ด์•ผ๊ธฐํ•ฉ๋‹ˆ๋‹ค.

โ€œ์šฐ๋ฆฌ์˜ ์ž‘์—…์˜ ๊ฐ€์น˜๋Š” ๋””ํ…Œ์ผํ•œ ์ •๊ตํ•จ๊ณผ ์ œํ’ˆ์˜ ์ž์—ฐํ˜•ํƒœ ๊ทธ๋Œ€๋กœ๋ฅผ ์œ ์ง€ํ•˜๋Š” ๊ณณ์—์„œ ์‹œ์ž‘๋˜๋ฉฐ, ์ œํ’ˆ์˜ ํ€„๋ฆฌํ‹ฐ๋ฅผ ๊ฐ€์žฅ ์ค‘์š”์‹œํ•ฉ๋‹ˆ๋‹ค. ์ธ๊ณตํ–ฅ๋ฃŒ๋‚˜, ๋ฐฉ๋ถ€์ œ ๋˜๋Š” ๊ณผ์ผํ“Œ๋ ˆ๋ฅผ ์‚ฌ์šฉํ•˜์ง€ ์•Š์œผ๋ฉฐ ๋ ˆ์‹œํ”ผ๋„ ์ค‘์š”ํ•˜์ง€๋งŒ ์ˆ™๋ จ๋œ ๊ธฐ์ˆ ์„ ๊ทธ ์–ด๋Š ๊ฒƒ๋ณด๋‹ค ์ค‘์š”์‹œํ•ฉ๋‹ˆ๋‹ค.โ€


Maison Chaudun now also sells candied fruit. Produced in Corsica by Confiserie Saint-Sylvestre, these candied fruits are a well-kept secret among master confectioners and chocolatiers. For 30 years, this family-run confectioner has specialised in all types of candied fruit. Their whole candied clementine is a true burst of sunshine, brimming with soft tangy flavours.

โ€œOur work is based on the same values of precise attention to detail and a respect for the product in its most natural form. The quality of the product is paramount. We donโ€™t use artificial flavours, conservatives, or pasteurised fruit purรฉes. The recipe is important, but a skilled touch is even more so.โ€


Cakes & pastries,

a return to our roots

์ผ€์žŒ & ํŒจ์ŠคํŠธ๋ฆฌ

๋ฏธ์‰˜ ์‡ผ๋‹น๊ณผ ํ˜„์žฌ ํŒจ์ŠคํŠธ๋ฆฌ ํŒ€์˜ ํ•จ์ถ•์ ์ธ ๋ธ”๋žœ๋”ฉ์œผ๋กœ ๋ฉ”์ข… ์‡ผ๋‹น์€ ์ด์ œ ๋‹ค์–‘ํ•œ ์ผ€์žŒ๊ณผ ํŒจ์ŠคํŠธ๋ฆฌ๋ฅผ ์ œ๊ณตํ•ฉ๋‹ˆ๋‹ค. ์ด๋Ÿฌํ•œ ์‡ผ์ฝœ๋ผํ‹ฐ์—์˜ ๊ณ ํ’ˆ๊ฒฉ ์•™ํŠธ๋ฅด๋ฉ”๋Š” ์„ธ๊ณ„์ ์ธ ์ƒˆ๋กœ์šด ๋””์ €ํŠธ ์žฅ๋ฅด๋ฅผ ๋งŒ๋“ค์—ˆ์Šต๋‹ˆ๋‹ค. ๋‹คํฌ ํŒŒ๋ฒ ๋˜๋Š” ํ™”์ดํŠธ ํŒŒ๋ฒ ๋กœ ๋งŒ๋‚˜๋ณด์‹ค ์ˆ˜ ์žˆ์Šต๋‹ˆ๋‹ค.

*์•™ํŠธ๋ฅด๋ฉ” entremets  : ์‹์‚ฌ ์ฝ”์Šค์˜ ๋งˆ์ง€๋ง‰ ๋””์ €ํŠธ ์ค‘ ๋‹จ๋ง›์ด ๋‚˜๋Š” ๊ณผ์ž.


< Maison Chaudun now also offers a select range of individual cakes and pastries. Those gourmet entremets mark a new genre in the world of desserts โ€“ those made by a chocolatier โ€“ that encapsulates the blending of Michel Chaudunโ€ฆ and current pastry teams. Available as Pavรฉ noir (dark Pavรฉ) or Pavรฉ blanc (white Pavรฉ).