Let it be known: Philippe Pascoët is not just a master chocolatier but a poet! His prose is composed of chocolate and incredibly surprising aromatic notes.

Let it be known: Philippe Pascoët is not just a master chocolatier but a poet! His prose is composed of chocolate and incredibly surprising aromatic notes.

Originally from Brittany, this chocolate poet settled in Geneva, where he learned the national expertise. Today, he reinterprets it following several distinctions, notably winning the 1st prize for the best chocolatier in 2008.

Philippe Pascoët’s unexpected combinations result in creations such as chocolate and rosemary, saffron, coriander, mint, basil, coconut, passion fruit pulp, and more. There are no limits; it’s all about flavors and magic. And let us assure you, our poet once offered us a remedy against the deepest gloom: his chocolate fondant to be warmed at home on rainy, sad, or gloomy days.