Chocolate lovers are celebrating. Chocolatier Eric Girerd has opened a new boutique on Newark Avenue, the shopping street of Jersey City (New Jersey). Just in time for Easter and twenty years almost a day after the opening of his first Atelier du Chocolat.
This little looks like a new beginning for the artisan crowned by the New York Times among the best chocolatiers in the United States – and whose candy also attracted the attention of everyday life in 2013. The shop replaces the address – at the Grove Pointe complex residential – which the Cape had to close during the pandemic following a rise in rents. In January 2021, she launched a crowdfunding campaign to help finance his move. The initiative raised $ 5,000.
Starry world tour
Before arriving in New Jersey, Chef Girerd traveled the world. Son and grandson of chocolatiers, he had his teeth removed in Lyon before spending fourteen years (1972-1986) at the Auberge du Père Bise, the famous three-star hotel in Talloires (Haute-Savoie), as a chocolatier chef and responsible for desserts . ” Since the Auberge was closed for part of the year, Mr. François Bise asked me to accompany him and others to open restaurants. At the time, several leaders pushed French gastronomy – Paul Bocuse, Roger Vergé, Alain Chapel. I was always with them in the winter “. He works in particular in Morocco, Asia, Venezuela and in French stars, such as Pyramide Vienne, where he curates Robert Doisneau, Gabe Galloway and Charles Aznavour.
In 1994 he accidentally arrived in the United States. ” I was supposed to go to Japan, but after several months I still didn’t have a visa. A former colleague called me and said, ‘If you don’t get it within two weeks, come to New York. You will find a job. I arrived fifteen days later “, remember. He lends his know-how to several prestigious tables, including the legendary Tavern on the Green in Central Park.
After Brooklyn, New Jersey
After a four-year detour through South Korea, he returned to the United States and on March 18, 2002 opened L’Atelier du Chocolat, a personal project he had been cultivating for a long time. ” In August 2001 we had purchased all the equipment to get started. Then we saw the towers collapse. My wife was in tears. She asked me what we were going to do. I said come on! “.
After Greenpoint, where he started his business, he set his sights on Jersey City. ” I always thought this city was the future “. In addition to supplying several large hotels (Sofitel, Ritz Carlton, etc.), it has also opened a small boutique in Flatiron (closed since 2018).
In the new Atelier on Newark Avenue it offers original chocolates (ylang-ylang, rose-raspberry, ginger-strawberry, etc.) and pastries that have made it successful (mille-leaves, Paris-Brest, mousse, éclairs, pavlovas, ladyfingers a macaron paste base, etc., embellished with vegan creations to please the large Indian community in the area. ” It is always something to open a new store. We are still here after twenty years!welcomes. I thank the customers for placing their trust in me all this time. It’s not easy every day, but it’s a passion. Otherwise I would do something else. “