Dalloyau is a Paris-based food company whose history goes back to 1682 and the Versailles Court. Dalloyau is a family-owned and independent business; Nadine Gavillon-Bernardé is the current president since 1993. The company is member of the "Comité Colbert" since 2001. Dalloyau opened its first shop abroad in 1982 in Tokyo. In 2009, Dalloyau has 31 shops.
In Dalloyau values are transmitted from generation to generation. And this is one of its singularities: always family business, Dalloyau keeps a living soul. Since the days of lavish parties and banquets orchestrated by Louis XIV, Dalloyau brings over 300 years of experience to create pastries, chocolates and meals.
From the famous macaroons to the legendary Opera, all the recipes, inspired by creative audacity, are designed and made every day by Dalloyau chefs using the valuable skills of their art, as the worthy heirs of this royal culinary heritage.
Opera Cake: Dalloyau's most famous pastry
- This cake was invented in 1955 by Cyriaque Gavillon from Dalloyau. He wanted to create a new cake shape with visible layers and for which only one bite would give the whole cake's taste. It is his spouse, Andrée Gavillon, that named it "Opéra" as a tribute to an Opera prima ballerina.
- The Opera is a rectangular cake composed of three thin layers of Joconde soaked in coffee syrup and garnished with coffee butter cream and chocolate ganache. The top is covered with a dark chocolate coating.
Source: Wikipedia.
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