Pastry chef, chocolatier and confectioner, Jean-Yves Alliot practices his art with passion and excellence, blending the world's finest chocolate vintages with exceptional local products.
Grand Chevalier of the Confrérie de la Chocolatière, he is a regular at the Mondial du Chocolat de Paris, winning the "double tablette d'or", an "award" and the "prix coup de cœur du jury" for four of his creations, including his verbena chocolate. His signature? The "Violon d'Ingres en chocolat", a specialty as gourmet as it is original.
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