In Lourdes, Christelle Brua creates the pastries for the new Pailhasson tea room

In Lourdes, a historic establishment is adding a new chapter to its culinary legacy. For nearly three centuries, the Pailhasson chocolate shop has been bringing its expertise in cocoa to life. Now, chocolate lovers can also settle in just a few steps from the workshop to enjoy its specialties on-site. The company has just opened its own tea room, with a menu that showcases chocolate and French pastries.

At the heart of this new spot, hot chocolate naturally takes center stage. Made with chocolate produced in the neighboring workshop, it’s best enjoyed alongside a homemade pastry. The selection changes daily, depending on the season and Christelle Brua’s inspiration: mille-feuille, Saint-Honoré, chocolate tart… Food lovers can thus discover a new creation with every visit.

Christelle Brua at the helm of the pastry shop

To bring this new venue to life, Pailhasson relies on the expertise of Christelle Brua. Named Pastry Chef of the Year 2014 by Gault&Millau, she previously worked at Le Pré Catelan (5 toques) and in the kitchens of the Élysée Palace before taking the reins at Pailhasson in 2025. Her mission: to keep this institution alive without compromising its history. For the tea room, she has chosen to reinterpret the repertoire of great French classics, offering a different pastry each day. It’s a way to highlight the heritage of French pastry-making while leaving room for creativity and seasonal ingredients.

Founded in 1729 in Lourdes, Pailhasson claims the title of France’s oldest chocolate shop. Throughout its history, the company has notably supplied Pope Leo XIII and Empress Eugénie. With this opening, it continues to grow by offering a new way to discover its chocolates—right where they’re made.