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View Article25 years of Chocolate Passion
25 years of Chocolate Passion It all began with a love story … Sylvie Douce was running an events agency and was toying with the idea of organising a show based on chocolate. At a dinner in 1994, she...
View ArticleNew ! 100% Pastry Area
Patisserie puts on a show at the Salon du Chocolat! This year, the Salon du Chocolat is inaugurating a new 100% patisserie area under the patronage of Philippe Conticini. Imagine 2,500 sqm of events,...
View Article2019 Opening Night!
2019 Opening Night! Get a sneak preview of the Salon du Chocolat on Tuesday 29 October 2019, from 7pm. At 8pm, you can attend an exceptional concert and fashion show, which will mark the 25th birthday...
View ArticlePortraits of the chefs, now on video!
Portraits of the chefs, now on video! To help celebrate the Salon du Chocolat’s 25th birthday, find out about each chef’s journey on video: Anecdotes, revelations and confessions... discover the...
View ArticleJosé Ramón Castillo
José Ramón Castillo - QUE BO! José Ramón Castillo and QUE BO! “Evolutionary Mexican Chocolate” obtained for the second consecutive year 6 medals in total: 5 bronze and 1 silver in different categories...
View ArticleAngelo Musa
Angelo Musa Photo @Laurent Fau The Pastry World Champion in 2003 and a MOF in Pastry and Confectionery in 2007, Angelo Musa is also the executive pastry chef for the Hotel Plaza Athénée in Paris.A free...
View ArticleDamien Gendron
Damien Gendron - Potel & Chabot A Breton native, Damine Gendron grew up in a family packed with cooks and food professionals. He first studied cooking, before eventually turning decisively towards...
View ArticleCorentin Magnin
Corentin Magnin - Maison Rostang Corentin Magnin began his apprenticeship with a BEP and a Bac Pro in cooking, followed by an MC in cooking at the Utec CFA in Emérainville. In 2013, he joined the...
View ArticleGaël Clavière
Gaël Clavière - Hôtel Matignon Gaël Clavière trained as an apprentice in pastry, chocolate, confectionery and ice cream at Donati, where he learned the ropes of the trade. After this, he left home for...
View ArticleJérémy Del Val
Jérémy Del Val - DALLOYAU Born in Lagny sur Marne, Jérémy Del Val learned to cook with his two Cordon-Bleu grandmothers. After he earned a BEP diploma in hostelry and a BEP in pastry - with special...
View ArticlePatrick Pailler
Patrick Pailler - Café Pouchkine Patrick Pailler jumped at the chance when Andreï Dellos offered him the post of Executive Pastry Chef at Café Pouchkine! He took on this challenge readily, and with...
View ArticlePhilippe Conticini
Philippe Conticini - Gâteaux d’Émotions A real icon of contemporary French gastronomy; Philippe Conticini is widely regarded among professionals and the public as one of the greatest pastry chefs in...
View ArticleSusumu Koyama
Susumu Koyama - es KOYAMA Susumu Koyama was born in Kyoto in 1964. In 2003, he opened the es Koyama pastry boutique in Sanda, in the Hyogo prefecture. He is still working to develop his professional...
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