Mister Investor

HOW AND WHY DID YOU BECOME: AN INVESTOR?

I was born in 1959. After a successful career in real estate, I now devote myself to choosing my investments with instinct and pleasure – when I’m not traveling to the ends of the earth with my wife.

WHAT IS YOUR FIRST VOCATION? 

I wanted to be a policeman, a movie cop who would hunt down drug dealers! A friend of my father’s was a police chief in Marseille. His stories fascinated my childish eyes. I quickly understood that the reality of the police job was less exciting and more constraining. I wanted a diversified job, in contact with projects, and to be my own boss. After studying law and a little accounting, I started by managing real estate, and subsequently setting up housing projects. I could not have been a simple real estate agent or notary – I wanted to embrace all the professions of the estate.

YOUR DEFINITION OF A GOURMET?

A gourmet is what I would like to be. It is the one who, without throwing himself on the dishes, appreciates the dish at their true value and the work behind it.
I am a gourmand and a gourmet. I would have liked to take oenology classes, but that’s just another project – like speaking English better! 
My mother, who is 90 years old, was a wonderful cook. We ate well, and too much! I am one of four sons, all “strong forks”. I love to shop and cook. I love to entertain and I love to discover restaurants and new wines. There was a time when I could go away for a week with my wife, and only have lunch and dinner in a Michelin star restaurant! 
Every Monday, I have lunch with the same friends. We have roborative meals, we go to restaurants where the chefs love what they do. I have immense respect for them. Their job is difficult and demanding. They contribute to incredible restaurants all over France.

OUR FIRST MEMORIES WITH CHOCOLATE?

The chocolate eggs that the Easter bells were supposed to have sown in the garden! I love this ritual, and I make sure that my grandchildren also have a real egg hunt of their own. We have to educate their taste, as they prefer industrial confectionery.

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

Dark chocolate, much more than milk. I don’t eat bad chocolate – it’s like wine – if it is mediocre, I prefer to do without it. I like strong or subtle, depending on the moment (if it is with coffee or in my desserts). But once I start, I have to restrain myself…

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

I am often asked to discover projects, and I always take time to look at what is proposed to me! I met Eric through a mutual friend; we had a long video chat and decided to meet in Madrid. I was seduced by his character and the project, as I was soon by Jeanyves (at a distance).  I no longer have a staff or structure, I make intuitive, free choices.

WHAT DO YOU PARTICULARLY CARE ABOUT CHOCOLAT-E?

The quality of our product – which is good – must meet the taste of Americans. I challenge, I question the price, the selling methods. I’m interested in logistics and marketing. I discover a company as a whole, I like to have a complete debriefing. I can’t wait to go to Valrhona and to discover the chocolate/wine pairing. But I’m not here to earn my weight in chocolate, I want the brand to succeed. It’s a human adventure that I like, with people I didn’t know, and who also deserve to succeed.