"I opened my first workshop in 2007 as a pastry chef, because I believe that a pastry chef is an artisan who must master both pastry preparations and chocolate making.
It is in this spirit that I craft my pralines, seeking complex recipes in harmony with the ingredients, always guided by taste.
I like to bring a Japanese touch to my chocolate creations, such as matcha or Hōjicha tea, and aim for excellence in each of my creations.
It is for this reason, among others, that I have participated in numerous competitions, to measure myself against the best and refine my craft."
HŌJI-CHA
"For this praline, I envisioned a chocolate born from the blend of three exceptional origins: Ghana, Colombia, and the Caribbean. A subtle balance of intense cocoa flavors that pairs perfectly with Hōjicha tea. Originating from Kyoto and highly appreciated in Japan, this roasted green tea reveals a delicately caramelized taste, enhanced by gentle hazelnut notes."
MATCHA
"Matcha tea is a Japanese ceremonial tea, slightly bitter with an intense flavor. It is usually served with a sweet biscuit. For this reason, I use white chocolate in my praline, milder than dark chocolate, to balance the strength of the tea. To enhance the harmony of my ganache, I import my Matcha directly from the Uji region, renowned for the exceptional quality of its tea."
MILLE FEUILLE
"For this praline, I prepare my own homemade hazelnut and almond praline. In true pastry spirit, I then combine it with feuilletine to create a mille-feuille. The result is a delightful balance between cocoa butter, the praline, and the crispiness."
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