This is the first time Alain Ducasse has combined his chocolate and ice cream brands under one roof—and the location isn't Paris, Tokyo, or Seoul, but NOKE Zhongtai Lifestyle Mall in Taipei's Dazhi district. The "Alain Ducasse Chocolat & Glace Paris" dual-brand concept store has chosen this spot to launch its first global location, giving Taiwan a flavor found nowhere else: roasted oolong hazelnut sorbet, paired with house-made oolong tea chocolate ganache.
At 74, Ducasse holds 21 Michelin stars, more than any living chef—a record with an unexpected backstory that has nothing to do with cooking. In 1984, he was the sole survivor of a plane crash. After recovering, he learned to standardize his recipes and hand execution over to his team, no longer needing to personally oversee every dish at the stove. This approach later made him the first chef in the world to simultaneously run three three-Michelin-star restaurants, and his empire has since expanded to 34 restaurants. In just the past year, he partnered with crystal brand Baccarat to open "Ducasse Baccarat" in Paris, which won the Versailles Award for "World's Most Beautiful Restaurant." In April, he took over the restaurant at the Park Hyatt Tokyo and transformed it into a French bistro, then flew to Gangneung, South Korea in July to personally oversee a new brand opening. Taipei is the latest stop in this wave of expansion.
The Space Brings a Parisian Atelier to Dazhi
The interior design comes from Parisian designer Marie Deroudilhe, with the brand's signature "grapefruit pink" covering the entire space. Vintage-style parquet wood flooring, weathered black steel, natural brass, and brick walls combine to create an atmosphere that's both bright and industrial. The furniture draws inspiration from the elegant imagery of the Bank of France, with library-style display shelving and curved glass display cases crafted by French artisan brand Pouenat. Ducasse himself was involved in planning the entire space. Through large glass windows, customers can watch the ice cream-making process happen live—a signature element of the brand's ongoing commitment to "visible craftsmanship."
From Cacao Bean to Sorbet, the Same Philosophy
Le Chocolat is rooted in La Manufacture de Chocolat, founded in 2013. Ducasse chose to start from the cacao bean itself, personally overseeing roasting, grinding, refining, and tempering—a complete bean-to-bar process—now led by head chocolatier and roaster Quentin Francis-Gaigneux. The Taipei store will roll out single-origin ganache selections one after another, featuring cacao beans from five origins—Trinidad, Thailand, Peru, Venezuela, and Madagascar (NT2,580)—showcasing the distinct aromatic differences shaped by each terroir. The classic praline follows traditional methods, striking a balance between the crispness and richness of caramelized almonds and hazelnuts, alongside signature chocolate bars, mendiants, and filled chocolates.
