Christian Constant, views from foreign publications


(illustration fr. Christian Constant's book, Le Chocolat)


"...Constant fashions his chocolates like a bouquet."

Guides Gallimard: Paris (2000) this is a guidebook to Paris with a section
on selected addresses for shopping

"What is striking is the delicacy of the coatings, and <the nuances> in the distribution of flavors ...the smallest possible amount of sugar, no sensation of greasiness at all"

Chocolat: Le Guide by Marie Dubosc (book published in 1999) a book on
chocolate with reviews of the best French chocolatiers
"There is no more need to introduce this expert of cocoa who has surveyed the globe in search of the best products for his chocolates, ice creams and pastries. His ganaches, <followed by a long list>... are among the summits of the profession."

Champerard: Paris Le Guide de la Capitale Mondiale de la Gastronomie (2000)
<a modest title meaning the guidebook of the world capital of gastonomy;
edited by Champerard, author of many guidebook who has made a name for
himself in the campaign to safeguard French culinary traditions, artisan
producers, and local specialties>

"...suceeds in bewitching all chocophiles with his irresistably-flavored ganaches...a trip around the world of flavors/aromas in a sampler box! The more classic chocolates like the palet d'or (possibly the best in Paris), the chocolate-covered orange peels, the sublime raspberry ganacheare not be be disdained: ...they are rendered jewel-like by the delicacy of the outer chocolate covering and the flavors of their ganaches fillings."

Le Guide des Gourmands 2001: Les Meillerus Produits de Terroir <the best
local specialty product>. They have a website, http://www.guidedesgourmands.com
" It cannot be repeated often enough: for us, Christian Constant is the best confectioner in the Capital. To be convinced, just taste his sublime « tarte au chocolat » (chocolate cake), his superb « Opéra » pastry, his magnificent « Macao », « Dacquoise », and « Carcas » specialities... They are mouth-watering! The ice creams are just as exceptional, the best that can be found in Paris (...) Here you can find everything to entice the appetite of the curious with innovative flavours such as chicory and caraway seed, litchi fruit and angelica, saffron and candied ginger, rose petals and Corinth raisins, Pineau des Charentes sweet wine and melon, mango and Malabar cardamom. It’s paradise! Christian Constant is also the best caterer of Paris, winning the Coq d’Or several years ago for the best Caterer in France."

GUIDE HACHETTE DE LA FRANCE GOURMANDE
"The king of dark chocolate has mastered the chocolate bar (up to 100% cacao) as well as the chocolate butter cream fillings flavoured with tea, coffee, cinnamon... but the chap is also a prodigy of chocolate sorbet and pastries, without mentioning his talents as a caterer. A complete chef! (...) This Constant chap has the gift to succeed in all that he has undertaken: « Fleurs de Chine » (China Flowers), a delicate treat with green jasmine tea from Yemen, or « soleil noir », a dome filled with chocolate mousse and cinnamon... pure poetry!"

PETIT FUTE PARIS MALIN

"Considered by great amateurs as included among the « best » of the Capital, the chocolates of the handsome Christian Constant will take you on a voyage with the flavour of their cream fillings: Tahiti vanilla, Ylang-ylang from the Comorian Islands, Ceylon cinnamon, Yemen jasmine, China ginger... With the help of this gentle drug which is cocoa, this confectioner with a fairy’s touch enchants us: the coverings of his chocolates are fine, bold, and delicately bitter. His cream fillings are flavoured with both delicacy and power; All of the mysterious flavours of Arabia and the Islands one dreams of are hidden in the these chocolate candies. Perhaps the most spellbinding is orange blossom, which inexorably evokes Andalousian patios and the secret gardens of Marrakech. Or maybe the more classic, such as the « palet d’or », which is the best of Paris, or the orange aiguillettes, the sublime raspberry cream filling, the tender Cappuccino filling, which are all at the top of their form and their refinement. In one or one hundred words, indulge yourself with these little bundles, you won’t regret it! And treat yourself without limit to divine candied fruits, fresh jelly fruits, ginger nougat, buttered caramels, and a few marshmallows with a taste of childhood."

"Coq d’Or"of the GUIDE DE LA FRANCE GOURMANDE
"The catering shop of Christian Constant, the great chocolate specialist, is a real challenge for those passionately fond of sweets! One never tires of his jellies, marshmallows, and particularly chocolates flavoured with the most exotic spices. But don’t imagine that Christian Constant stops at sweet dishes. For over 20 years, his catering activity has attracted the world of show business who delight in in the originality of his culinary preparations and the flamboyance of his decorations. Because Christian Constant loves to work with themes and organise an atmosphere..."

GUIDE GAULT MILLAU
"...constantly turning out new creations and making home deliveries, Christian the First, king of confectioners, is also a top caterer for, expert chocolate maker, unequalled ice cream maker, 'King of the Bitter' when he defends the beautiful chocolate bar, the cinnamon or chocolate cream filling, chocolate sorbet, chocolate pie and inventions of the purest origins, Constant has earned his name, for the regularity of his classic pastries... and progressive creations. His Figaro with red fruits and his Sonia Rykiel pie...are exemplary works."

GUIDE PUDLOWSKI PARIS GOURMAND
"The aspect of ravishing little cakes seduces you by their names: Caracas, Caraque Macao, orfeo negro, all promise dark chocolate delights. The dauphinois and bavarois evoke light mousses with fruits or caramelised nuts...The sorbets and frozen desserts are made with an equal amount of taste and care..."

LE GUIDE GAULT MILLAU
"Talented confectioner, Christian Constant particularly enjoys the blends of bitter dark chocolate, spices, and fruits. The black dome shaped sun associates the discreet flavour of Ceylon cinnamon with a bitter chocolate mousse; the « Sonia Rykiel » pie combines bitter chocolate and fresh bananas on a bed of a shortbread pastry. The refinement of his candy specialities (60% of which are made in bouchées and the originality of his selection of salty items (grilled bacon and banana kebobs), tarts combining ham, caramelised pineapple, and goose liver pâté) compete to be in the limelight. Christian Constant organises receptions from 6 to 6,000 people. We have selected for the originality of his menus. Know that his buffets can illustrate a region, a colour, a flavour, a shape... "

GAULT MILLAU PARIS
At Constant's shop you can taste the best ice cream in the entire France. The 100% fruit sorbets are particularly recommended.

...Constant, who insists that 'chocolate is chocolate', specializes in the invention of different flavored "pure chocolates". He spent much time to discover and collect spices from all over the world, such as jasmin from Yemen, cinnamon from Ceylan,...<This is a point worth emphasizing, i.e. the research and care exercised by Constant in the choice of raw materials; refer to his brochure>.


…Constant jokes that he gets his inspiration from the Muse.


...Constant has 84 employees and two kitchens. Catering is an important aspect of his business. For 12 years, he has been the main caterer for the banquets given by the Association for the Promotion of Commercial and Touristic Exchanges with Taiwan <this is Taiwan's non-diplomatic outpost in France. >

…Constant, who looks much younger than his 60 years <unbelievable! I would have thought under 50!!!>, has been in the business for over 30 years. No one in his family will succeed him. Constant doesn't regret this. He thinks that creating desserts that bring happiness to others is the most important thing, and the shop will be carried on after him by business partners.

Taiwanese travel guide site <in Chinese>http://travel.mook.com.tw Cites Christitan Constant in the Paris gastronomic section.

Tips on Food and Cooking

http://perso.club-internet.fr/hwelty/France/TipsFood.html

This article cites Christian Constant and Maison du Chocolats as two addresses for REAL chocolates.

“Goût Passions”, Regards

http://www.regards.fr/archives/1997/199712/199712pas01.html#top
The French magazine ,Regards , has an article in its December 1997 issue entitled “Goût Passions”, which cites Christian Constant as one of the best chocolatiers in Paris.

Le Club des Croqueurs de Chocolat < it can be translated as the Club of the chocolate munchers, croquer is to crunch or munch), created in 1981, the only one of its kind in the world. About five times per year, the club meets assembles some one hundred enlightened chocolate lovers and enthusiasts such as Robert Linxe <Maison du Chocolat>, Sonia Rykiel, Christian Constant, Lionel Poilâne <known for pain Poilâne>, Irène Frain, Claude Lebey ... Love of the cocoa bean is not enough to get the title of a ‘muncher’! One must be truly engaged, and knowledgeable as to the origin of cocoa, the fabrication of chocolate, the market, legislations, and good addresses. The Club supports the protest of the chocolate makers against the increase in tax: Chocolates are taxed at 20.6% <in France>, while other food products are taxed at 5.5%! The Club also keeps a vigilant eye on the European Parliament as to the use of vegetable fats. Meanwhile, at its chocolate-flavored meetings, members conduct blind tastings and ratings of chocolates.

French site about the Club des Croqueurs de Chocolat http://www.croqueurschocolat.com/index.html.

For an English write-up on the EU legislation, FOODSTUFFS: CONTRASTING REACTIONS TO MEPS' GREEN LIGHT FOR CHOCOLATE DIRECTIVE.(International Pages)(Brief Article) which ends with the sentence, 'Opposition was echoed by French manufacturers, the Christian Constant brand warning that there is as yet no scientific proof that mixtures of different vegetable fats do not pose a long-term risk to human health. '

http://www.findarticles.com/m0WXI/2000_March_25/60810912/p1/article.jhtml