For the second consecutive year, Lebey will ask 1,000 Parisian restaurants included in its guides to choose the five best culinary creations of the year: starter, fish / seafood, meat / poultry, dessert and chocolate dessert. Consequently, Lebey reaffirms Paris as the world capital of gastronomy.

The list of nominees is already known, thus creating a big expectation. In the section on chocolate dessert, the pre-selected candidates are:

• Sendin Rémi’s chocolate and passion fruit palet from the restaurant Laurent.
• Pomponettes mi-cuites made from Venezuela grand cru chocolate, caramelized Piedmont hazelnuts and caramel ice cream a la Arabica made by Fabien Berteau of the restaurant Pur ‘.
• 70% Sura Chocolate of the island of Java by François Perret of the restaurant l’Abeille.

The names of the winners will be announced on March 30 at the Gabriel Pavillon.