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After having worked in several famous "Maison", such as “Le Meurice”, “Le Bristol”, I decide, at the time, to continue learning from the best: André Rosset (MOF Chocolatier in Grenoble), Patrick Chevallot (MOF Pâtissier in Val d’Isère)… then Pierre Marcolini in Bruxelles.
Thereafter, I become trainer-demonstrator in "l’Ecole Nationale Supérieure de Pâtisserie" in Yssingeaux.
In 2008, I set up my chocolate shop in Angers “Louvigny Chocolatier et Biscuits”. For these years, I found my own way and style by the recipes and process conception. Since 2015, I am member of the association"Tradition Gourmande".
With proven experience, in 2017, I devote myself to training and consultancy, in the specific chocolate/confectionery field. In 2018, I reach the final to the contest "d'Un des Meilleurs Ouvriers de France" chocolatier.
To improve and to optimize the chocolate/ confectionery products is always complex to broach...
Follow me on my blog :I write, here, some articles to help better understand chocolate maker and confectioner problematics: the recipe formulation, new products, ingredients interconnection...
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