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"Driven by chocolate maker Dominique Persoone’s boundary-pushing ethos, this shop applies techniques and a wide range of ingredients he explored in a MICHELIN-starred Paris kitchen to cacao, favoring adventurous pairings like wasabi, oysters, asparagus, and cauliflower—a path he started 26 years ago and pursued with encouragement from Ferran Adria. The experience is playful and fun, connected to the wider world of gastronomy, and even includes a bestseller served with a small plastic tube filled with tequila to taste alongside the chocolate." - Vincent Leung