Mister Production

HOW AND WHY DID YOU BECOME: AN ENTREPRENEUR?

Two main ingredients drive my professional life: passion and work. Passion is a prodigious energy, because it allows me to learn; to invest myself without limit in a project, and undoubtedly contributes to my personal development. This passion, associated with work, has been consolidated through my experiences and meetings through the years.
Being a part of an exciting project, and taking pleasure in your relationships with others, are the two conditions for happiness at work.

WHAT IS YOUR FIRST VOCATION? 

I have spent 20 years working for the cosmetic industry. To search for the best ingredients, combine them in formulas, find the right galenic – all in order to obtain scientifically proven results.
It was an exciting job in which I learned rigor and meticulousness. I had the chance to meet fabulous people who passed on their knowledge and passion for cosmetics onto to me.

YOUR DEFINITION OF A GOURMET?

From my point of view, Gourmet reflects the finesse, quality and careful choice of ingredients in a product, and of course the origin of the terroir.
It means discovering a product by immersing yourself in an unforgettable taste and smelling experience, without being a gastronomic expert. In my eyes, the most important thing about Gourmet is to find pleasure in a recipe or a product.

OUR FIRST MEMORIES WITH CHOCOLATE?

My first love with chocolate takes me back to early childhood. I started with milk chocolate and gradually came to appreciate dark chocolate. I always looked forward to the various holidays (Christmas and Easter) at which I could taste the novelties. Being from Lyon, I ate lots of “chocolate papillotes” for Christmas.
As a child, I was what we call a “big eater” of chocolate, and I am convinced that I have helped maintain the average annual consumption of chocolate since then! My mother even tried, in vain, to curb this appetite by hiding chocolate bars in the house! We found them the following year, all bleached… and to justify myself I told my parents that chocolate was good for the memory.
Years later, I discovered that scientists had shown that chocolate contains anandamide, a chemical that influences our energy, mood and helps to regulate brain function. The presence of this substance causes natural anandamide to persist longer in our brains when we eat chocolate.

SPEAKING OF CHOCOLATE, WHAT DO YOU LIKE, WHAT DO YOU EAT FIRST, WHAT DO YOU NEVER EAT?

I am passionate about chocolate, so I have no barriers, but my preferences go towards pure origin Dark Chocolate, – not out of whim, but thanks to its sublime taste. I regularly bite into a piece of dark chocolate between meals, and every day I eat chocolate with my coffee as a dessert.
Eating chocolate is, for me, a real ritual of pleasure. I look at it, I touch it, I smell its smell, I taste its taste.

HOW DID YOU GET INVOLVED IN THE CHOCOLAT-E ADVENTURE?

In August 2019, I took a few days vacation in Puerto Rico and made a jump to New York City. My passion for chocolate led me to roam the streets of NY in search of chocolatiers. I contacted Jean-Yves, whom I had known for several years, to ask him for recommendations. Not to mention his advice for some good clothing stores.
In October 2019, the first bricks of Chocolat-e were put in place, and the adventure could finally begin…

WHAT DO YOU PARTICULARLY CARE ABOUT CHOCOLAT-E?

Chocolat-e is, above all, a human adventure. This is thanks to the talented men and women, with different professional origins, but the same entrepreneurial vision and a clear and unwavering commitment to CSR (Corporate Social Responsibility).
The strength of Chocolat-e is its DNA: the creation of products is carried out with environmental, social and ethical respect.