Chocolaterie Pascal

A native of Bayonne, Pascal Moustirats, apprentice pastry cook at the Heynard house, near the cathedral, "goes up" to Paris to train as a chocolate maker by doing his apprenticeship at Robert Linxe's Maison du Chocolat. This was the beginning of a beautiful career that would continue at Pierre Hermé's, Ladurée's and then Jacques Genin's, in the making of chocolates for starred hosts and restaurants, including Alain Ducasse, Alain Dutournier's Carré des Feuillants, the Crillon and the Tour d'Argent. Back in the Basque Country after ten years in Paris, Chocolat Pascal was founded in 2008. The chocolate maker offers all kinds of chocolates to be crunched, chocolate bars made from blends of grand cru or pure origin crus, as well as a range of chocolate candies, ganaches and pralines, which won an Award at the Paris Chocolate Fair in 2015.