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300 Years of Gastronomic Excellence

DALLOYAU, a prestigious French culinary brand with a rich royal heritage and a 300-year legacy,
is the only maison de gastronomie to serve the royal court of the Palace of Versailles since 1682.
A two-part dining institution designed by the acclaimed international design firm Yabu Pushelberg,
La Boutique DALLOYAU provides patrons with a delightful selection of sweet delicacies, including cakes and macarons,
while Le Café DALLOYAU offers light French fare, fine afternoon tea and a wide selection of alcoholic and non-alcoholic beverages.
As the ‘Inventor of French Taste since 1682’, DALLOYAU is proud to present diners with quality food, tastefully designed decor and attentive service.


Beginning of a Legacy

Revered and loved by the French monarchy since Louis XIV, DALLOYAU boasts a long heritage of culinary mastery.
Anointed as Louis XIV’s “Officier de bouche” (master cook), Charles DALLOYAU started serving the French royal family in 1682.
Hence began the centurial legacy of the DALLOYAU family in the French royal court, including Louis XV and Marie-Antoinette.

 

1682

Charles DALLOYAU, serving Louis XIV King, is the first of a four generation dynasty to serve the Versailles Court: an exceptional talent dynasty and private chefs, a noble title, representative of the most important French distinction in Gastronomy.

 

 

1802

Inspired by the changes brought by the French Revolution, Jean-Baptiste DALLOYAU, as the worthy representative of Charles, created the first "Maison de Gastronomie".
He innovated by offering to the emerging bourgeoisie the "ready-to-go" and set up at the rue du Faubourg Saint Honoré, a mythical address for DALLOYAU.

 

 

1949

Cyriaque Gavillon, a man in love with DALLOYAU and descending from a deemed family of patisserie chefs, chooses to pursue the work of DALLOYAU’s dynasty, left without descendant. He keeps on writing with his cooker’s talent the DALLOYAU’s history, creating a lot of recipes, became mythicals of the French Gastronomy.

 

 

1950

DALLOYAU creates the "Week-End", a refined cake which recipe is similar to the "quatre-quart".
Made up with equal cups of butter, flour, eggs, vanilla sugar and lemon’s zest, it is iced with a delicious apricot glaze.
With its satined dress, it’s a real success with Gourmets, that run to DALLOYAU on fridays to buy their "Week-End".

 

 

1955

The Opéra as created by DALLOYAU in 1955 was probably the most famous gateau of the 20th century. With every bite, all flavours can be tasted in a perfect balance of the power of coffee, the intensity of chocolate and the sweetness of almond. When Andrée Gavillon, the ballet-loving wife of the current co-presidents grandfather, first tasted this dessert with its understated elegance, she declared, “This gateau reminds me of the stage at the Opéra,” a tribute to an Opéra ballerina.
Thus a legend was born.

 

 

1960

DALLOYAU disrupts the modern patisserie : less sugar to exalt flavours, without alcohol in cakes… It’s the emergence of tasty and beautiful products.

 

 

1988

Upon Nadine Gavillon’s demand, DALLOYAU chocolate makers create chocolate boxes that can be offered all year long. But not any regular boxes : holding the mould in a hand and pressing with the other hand a pouch, these "chocolate artists" weaved a delicate lace. Since then, the "chocolate lace" is born. The unique know-how of DALLOYAU’s chocolate makers is perfectly illustrated by this technique extremely fastidious.

 

 

1997

This year, the "Macaron du Mois" is created.
At the beginning, DALLOYAU was making tailor-made macarons with novel flavours, to meet customer’s demand. These unintended and delicious flavours had so much success that DALLOYAU decided to launch an original flavour each month. Now, you can find in Dalloyau’s shop the "Macarons de Saison"... 2 novel flavours each season !

 

 

2001

DALLOYAU joins the Comité Colbert, a French organization grouping Luxury Houses, symbol of French "art de vivre" and know-how.

 

 

2005

DALLOYAU creates the first Religieuse for 6 people : it necessitated more than a year of research and the creation of a special mould. The “Religieuse de Rêve ® “ is born…for the most gourmets happiness!

 

 

2007

DALLOYAU gets the title of "Entreprise du Patrimoine Vivant", a title discerned to business having a rare know-how, reknowned or ancestral, rewarding at the meantime all the Chiefs working everyday in DALLOYAU’s workshop.

 

 

2009

After the "it bag" of fashion victims, DALLOYAU launches its "EAT-BAG" !
The DALLOYAU macarons, mythical products of DALLOYAU, are now available by 4 in a cute little box!
With 9 permanents and 2 seasonal flavours, it is hard to make a choice!

 

 

2010

Christelle Bernardé and Stéphane Raymond-Bernardé become co-presidents. They take over from their mother, Nadine Gavillon, now President of the Conseil de Surveillance.
DALLOYAU is still a family business, which values are passed from generation to generation.
DALLOYAU continues its extension abroad, opening its first shop in Dubai, in the famous mall.

 

 

2014

From Versailles to Hong Kong, DALLOYAU is ready to impress sophisticated Hong Kong diners with the exquisite culinary temptations of Louis XIV starting May 2014. A two-part dining institution designed by the acclaimed international design firm Yabu Pushelberg, La Boutique DALLOYAU provides patrons with a delightful selection of sweet delicacies, including cakes and macarons, while Le Cafe DALLOYAU offers light French fare, fine afternoon tea and a wide selection of alcoholic and non-alcoholic beverages.


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