Chocolate Week at Thierry

Chocolate Week @ Thierry: Celebrating The Art of Chocolate


Vancouver, B.C. (October 1st, 2012) – We are delighted to announce the inaugural launch of Chocolate Week at Thierry Chocolaterie Patisserie Café, a special week dedicated to Chef Thierry’s love and passion for all things chocolate.

Taking place from Monday, October 22nd – Sunday, October 28th, Chef Thierry will present an exciting menu of events: from new product launches, to exclusive menu additions and chocolate sampling sessions. A percentage of chocolate sales from each day will be donated to St. Paul’s Hospital.

We are also thrilled to present an evening of ‘Chocolate + Bubbles’, hosted by Chef Thierry himself!

Monday – New Product Launch: Real Tahitian Vanilla Chocolate
Tuesday – Chocolate and Bubbles: An Evening with Chef Thierry
Wednesday – 80% Chocolate Menu Additions
Thursday –  Michel Cluizel Chocolate-dipped Macarons
Friday – Marañón Chocolate Sampling (5pm – 7pm)
Saturday – Gianduja Liquid Chocolate
Sunday – Seasonal Launch: Dark chocolate Mendiant

Chocolate + Bubbles: An Evening with Chef Thierry
Please join us for a very special evening where guests will be treated to a selection of Chef Thierry’s chocolate creations, paired with his favourite bubbles and red wine. This intimate event offers an opportunity to hear from our maître pâtissier himself about his love of chocolate, its preparation and the fine art of chocolate and wine pairings.

Date: Tuesday, October 23rd
Time: 8pm–10pm
Price:  $48 + tax
Tickets: please click on the link below or call Gerard Egan at 604 608 6870

Chef Thierry’s chocolates are founded in the traditions of his native France, where he learned his craft as a young man. He personally selects only the finest ingredients: fresh fruits and zests, Tahitian vanilla, premium hazelnuts, Quebec maple syrup, and, of course, only the very best chocolate. Then it’s off to the climate controlled ‘chocolaterie’ kitchen, which allows him to make precise, small batches – from the initial chocolate tempering process right through to the final garnish.

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Lisa Trudeau, Acting Communications Director, 604-836-8005 or
Alexandra Shaw, Communications Associate, 604-786-0540 or