"When I work with chocolate, I always seek the taste and balance of flavors that reflect who I am.
My so-called “classic” pralines, the result of a long and meticulous process, are indulgent and perfect for sharing.
I take great pleasure in creating new recipes and innovating, because chocolate is an extraordinary ingredient with endless possibilities. It can be paired with countless unexpected ingredients, like tea, to offer unique experiences.
My ultimate goal? Simply to bring you pleasure!"
L'ANCIEN
"With its 67% dried fruits (almonds and hazelnuts), this praline is a real treat. Its highly textured praline with flakes of almonds and hazelnuts is reminiscent of the pralines of yesteryear."
CARAMEL
"This classic among pralines was awarded a gold medal at the International Chocolate Awards for its subtle balance between chocolate and lightly salted caramel. I deliberately work with a low-sweet milk chocolate to sublimate this balance between sweet and salty."
EARL GREY TEA
"I use 3 different chocolates for the delicate ganache of this praline, which I infuse with Earl Grey blue flower tea. I love working with tea because it goes perfectly with chocolate and can be used in a thousand and one different ways. This praline, gold medal winner at the International Chocolate Awards, is my little jewel, my heart's desire."
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