Bernachon is one of France's most celebrated independent chocolatiers — a family-run Lyon institution founded in 1953 by Maurice Bernachon and now in its third generation of family ownership. The Chocolate & Praline Workshop at Bernachon's atelier and boutique at 42 Cours Franklin Roosevelt in Lyon's 6th arrondissement is among the most prestigious hands-on chocolate experiences available in France, offering participants a behind-the-scenes view of a working bean-to-bar production kitchen.
Unlike most chocolatiers who purchase industrial couverture chocolate, Bernachon is one of the last establishments in France to process cacao beans from raw to finished bar entirely in-house: selecting, roasting, grinding, and conching the beans in its Lyon workshop. The 2.5-hour workshop begins with an introduction to this process shown through the production floor, before moving to the praline section. Lyon's famous praline rose — an almond coated in pink sugar with a characteristic crunch — was invented in the Lyon region and has been a Bernachon speciality for decades.
Participants then undertake a hands-on praline-making session, learning the sugar-coating technique that produces the characteristic snapping praline shell. The session proceeds to a structured tasting of six to eight single-origin Bernachon chocolates: the guide presents each origin, explaining the flavour profile differences between Venezuela, Madagascar, Ecuador, and Trinidad cacaos, and demonstrating how roasting degree and conching time alter the final chocolate's texture and taste. A pairing of chocolates with Rhône Valley wines — typically a Côtes du Rhône rouge and a Saint-Joseph blanc — closes the tasting.
Group sizes are limited to eight participants per session to maintain quality of instruction and access to the atelier. Sessions are conducted in French, with English available upon request. Participants take home their handmade praline creations and receive a 10% discount voucher for the Bernachon boutique. Given Bernachon's international reputation and limited session capacity, advance booking of two to three weeks is recommended; summer and Christmas periods sell out further ahead.
What is included
- Behind-the-scenes introduction to Bernachon's chocolate-making process
- Hands-on praline rose fabrication session
- Tasting of 6–8 single-origin Bernachon chocolates
- Pairing of chocolates with Rhône Valley wines
- Participants take home handmade praline creations
- 10% discount voucher for Bernachon boutique
Good to know
- Operator
- Bernachon Chocolatier (family-run since 1953; one of France's last bean-to-bar chocolatiers)
Location
Chocolatier Bernachon, 42 Cours Franklin Roosevelt, 69006 Lyon
45.7639, 4.8553 View on map
Highlights
- Behind-the-scenes tour of Bernachon's bean-to-bar chocolate production floor — one of France's last
- Hands-on praline rose fabrication session using the classic Lyon almond-coating technique
- Guided tasting of six to eight single-origin Bernachon chocolates spanning Venezuela, Madagascar, and Ecuador
- Pairing of Bernachon chocolates with Côtes du Rhône and Saint-Joseph wines
- Participants leave with handmade pralines and a 10% boutique discount voucher
Tips for visiting
- Book two to three weeks in advance — sessions are limited to eight participants and fill well ahead
- Arrive at least 10 minutes early; the atelier entrance on Cours Franklin Roosevelt is separate from the main boutique door
- Avoid eating heavily before the session — eight chocolate tastings plus wine is a substantial afternoon
- Request English translation when booking if needed; sessions are conducted primarily in French
- Photography is welcome in the boutique and tasting area; ask the workshop team before photographing the production floor
Frequently asked questions
What makes Bernachon different from other chocolatiers?
Bernachon is one of France's last bean-to-bar chocolatiers, processing raw cacao beans in its Lyon atelier rather than purchasing pre-made couverture. This control over the entire process produces a chocolate of distinctive character and depth.
Are allergies accommodated during the workshop?
The praline session involves almonds and sugar. Some chocolate products contain dairy. Participants with nut or dairy allergies should inform Bernachon at the time of booking.
Is the workshop suitable for children?
The hands-on praline-making session is suitable for children aged 10 and above. The wine pairing is for adults only; children may participate in the chocolate tasting with non-alcoholic alternatives.
Can participants purchase additional chocolates during the visit?
Yes. The boutique at 42 Cours Franklin Roosevelt is open during workshop hours, and participants receive a 10% discount voucher valid on the day of the visit.
Is the workshop accessible to wheelchair users?
The boutique and tasting area at street level are accessible. The production floor involves narrow aisles; contact Bernachon directly in advance to discuss an adapted visit.