Joël Durand, An Astonishing Inventor of Flavors

Before he turned 18 years old, this Brittany native had already received his diploma in pastry, candy, chocolate and ice-cream making. He immediately began traveling to and working in prestigious establishments before opening a pastry and chocolate shop in Rennes, where he prepared chocolates and desserts which included flowers and fresh herbs in their ingredients. When he opened his chocolate shop in Saint-Rémy-de-Provence in 1996, he continued

You are invited to cross the threshold of an understated little store, tucked away on the boulevard encircling the old town of Saint-Rémy de Provence, two steps from the Place du Marché, to meet one of France’s best chocolate makers, Joël Durand.

By Corinne Russo - Photos José Nicolas - July 27, 2011

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developing these culinary alliances between spices, flowers, herbs and chocolate and his tiny laboratory with its old stone walls. He soon became famous, due notably to his “alphabet of flavors,” made of 26 chocolates for the 26 letters of the alphabet, plus six extra chocolates, of which the composition varied according to the seasons, for the punctuation marks. At the moment you can savor the “virgule,” or comma, composed of dark chocolate and fresh basil,

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Joël Durand
Chocolatier
3 bd Victor Hugo,
13210 Saint-Rémy-de-Provence
Tél : 04 90 92 38 25

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or the “period,” made of salted butter fudge and fresh verbena. This winter, this same “full-stop” will become an almond and licorice praline. One of the most famous chocolates in this alphabet is the letter P, for Provence. It takes some nerve to marry an almond praline with black olives, but the result is equal to the idea’s ingenuity…bravo! Today this alphabet is patented and Joël Durand adapts it to pralines, grilled almonds and biscuits among other delectable ingredients. This lover of flavors has also created a whole range of chocolate bars, powdered chocolate, chocolate spreads, salted butter fudge creams (his Brittany roots expressing themselves) and even

“vintage” jellies where each fruit is associated with an aromatic plant. These are prepared so that the flavor develops over a period of seven years, similar to a good wine. One can buy a few pots of the same jelly then open one from time to time to enjoy discovering different flavors according to the maturation process. Joël has lots of other ideas and projects in development, including gourmet tastings, chocolate ice-cubes and chilled drinks, and even the launch of a tomato, pine nut, honey and dark chocolate pizza!

Ma cuisine au chocolat
by Joël Durand
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