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Discover the world and chocolate creations of the wonderful Le Show Colha boutique, as well as its chocolate and nunshen tea bite.
Le Show Colha is an artisanal, artistic chocolate boutique in Montfort-l’Amaury, in the Yvelines. Aesthetics and indulgence are the watchwords of this chocolate world. There you will discover magnificent creations according to the seasons and current events.
For Easter, Virginie Seigneur imagined and created a chocolate bite with our spiced black tea, 91 – Chai du Kerala.
Can you tell us about your career and your aspirations?
I worked for several years at La Maison du Chocolat, where I had the chance to work alongside the late Robert Linxe, who passed on to me his passion for this noble product with a thousand virtues. I later had the opportunity to buy a boutique in the heart of Montfort-l’Amaury, a small village of 3,000 inhabitants in the Yvelines. As an entrepreneur, I aspire to full freedom in the choice of both my collections and the scenography to present them. Indeed, my desire for independence and freedom naturally led me to take over this magnificent business in this small village. It is an essential issue in the development and attractiveness of rural areas. This reinforces the preservation of rural commerce, indispensable to the life of our villages.
Where does your inspiration for your creations come from? How do you select your ingredients?
For my latest collection (the circus arts), I was inspired by a photo bought in the decoration shop “Alcide Et Léonie“. For the other collections, my sources of inspiration are as diverse as they are varied, such as watching nature (a photograph of a chamois at Bonneval-sur-Arc inspired my 2020 Christmas collection), books (“Adélie: Terre et mer” by Luc Jacquet, photographs by Laurent Ballesta and Vincent Munier) which allowed me to project myself into my “arctic” collection (Christmas 2021). My time on the wild coast at Quiberon is an immense source of inspiration (“Surf” collections for Father’s Day, then “Jellyfish” for the autumn of 2021). Nature remains my greatest ally.
Can you tell us about your career and your aspirations?
I worked for several years at La Maison du Chocolat, where I had the chance to work alongside the late Robert Linxe, who passed on to me his passion for this noble product with a thousand virtues. I later had the opportunity to buy a boutique in the heart of Montfort-l’Amaury, a small village of 3,000 inhabitants in the Yvelines. As an entrepreneur, I aspire to full freedom in the choice of both my collections and the scenography to present them. Indeed, my desire for independence and freedom naturally led me to take over this magnificent business in this small village. It is an essential issue in the development and attractiveness of rural areas. This reinforces the preservation of rural commerce, indispensable to the life of our villages.
You created a chocolate/tea bite for Easter. How did the creative process go? Could you present this unique creation and tell us why you selected our 91 – Chai du Kerala?
We did some tests to find the right dosage and I think we found the flavour we were looking for.
It’s a question of a subtle balance between finesse and creaminess.
The spiced notes of cinnamon, ginger and cardamom are perfectly balanced and harmonise wonderfully with the power of the dark chocolate. I opted for a very indulgent marriage of spices and praline.
Aromas that are at once soft, sweet and spiced. It’s a festive and gastronomic chocolate.
What do you look for when selecting your teas? What appealed to you about nunshen teas?
When I select a tea, my first concern is to choose it in whole leaves. I am also mindful of the packaging (aside from loose leaf), and notably the composition of the bags, which must not disturb the tasting (altered taste when paper is used). I look for natural, fragrant aromas (and not artificially flavoured). It would be a shame to mask the taste of a good tea with artificial aromas. And finally, I also expect the supplier to provide all the information relating to the tasting (water quality, dosage, temperature, steeping time).
I consider tea to be an invitation to travel. Choosing a tea is a bit like choosing a perfume that suits you.
I was first won over by the very refined visual identity and by the quality of its containers.
I had the chance to (re)discover jasmine tea, which is simply exceptional. To be honest, I never liked jasmine tea, which I always found too bitter and indigestible. It was a real revelation when I tasted the 44 – Jasmine Phoenix Pearls, which went far beyond anything I could have imagined in terms of aromatic notes. I have since tested the nunshen range and I must say that I can no longer drink any other tea since I discovered you. nunshen is truly an experience. Bravo and long life!
Find Le Show Colha on Instagram and Facebook.
Contact: show.colha@gmail.com
