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PARIS:
Paris offered an unexpectedly decadent spectacle when some of France’s most decorated pastry chefs turned chocolate into high art, drawing generous bids at an unusual charity auction that blended culinary mastery, craftsmanship and a heartfelt cause supporting children with leukaemia.
The event, staged in the French capital and led by renowned pastry chef Pierre Herme, brought together chocolate clocks, bouquets of white chocolate roses and one monumental piece crafted from 495 chocolate eggs, plus a single gleaming Daum crystal.
Artcurial, the auction house that hosted the sale, confirmed the final tally reached €108,100, a sum it said would go entirely to a charity assisting children undergoing treatment at Armand Trousseau Hospital in Paris.
Auctioneer Arnaud Oliveux described the gathering as a global first, emphasising that such a concentrated showcase of haute patisserie had never before appeared on the block in this format, with bidders vying for edible works not intended to be eaten.
The auction presented creations from 25 acclaimed chefs, among them Herme, Patrick Roger, Cyril Lignac and Nina Metayer, ensuring a line-up that reflected the leading edge of contemporary French pastry innovation and technical flair.
Several chefs paired their pieces with exclusive experiences, deepening the appeal for collectors seeking something more personal, and positioning the auction as a blend of indulgence, mentorship and artistic appreciation wrapped in chocolate.
Herme’s chocolate-and-crystal egg sculpture came with a private macaron-making lesson, while Roger offered a tasting session alongside his towering two-metre chocolate creation, reaffirming the prestige associated with the names behind these confections.
Artcurial declined to disclose individual hammer prices, maintaining focus on the collective effort rather than turning the event into a competition among chefs whose reputations already dominate the world of luxury pastry.
Herme noted that although every piece was fully edible, their purpose was visual enjoyment, stressing that their intricacy often discouraged even the idea of breaking them apart, despite the inherent temptation of fine chocolate.
Oliveux echoed that sentiment by describing high-level pastry as a branch of culinary art, suggesting that the delicacy, design and precision on display rivalled forms traditionally reserved for galleries rather than kitchens.
Ahead of the auction, a public exhibition allowed visitors to view the creations free of charge, offering an unusually intimate encounter with the ephemeral artistry of chefs who typically present their work only fleetingly in patisseries or dining rooms.
