What are your favourite aspects of working with a luxury chocolatier?
The tastings are amazing, travelling to cocoa plantations worldwide to meet the cocoa producers along with learning and understanding their needs is part of the experience, Plantations are in 16 countries around the equatorial line. It’s a pleasure to have met chefs Pierre Hermé, Chris Galvin, Christophe Michalak, Paul A Young and immersing in their universe. The passion we put into everything we do is in complete alignment with our mission, which is to implement a collective movement of cocoa, chocolate and gastronomy together to move the lines towards a fair and sustainable cocoa world and inspire a gastronomy that looks good, tastes good and does good.
One of our missions is to provide our mermaids with emotionally uplifting experiences. Do you have a favourite food or ingredient that always brings you a feeling of joy?
Dulcey chocolate which is a white caramelized chocolate, so addictive! We also call it the 4th colour of chocolate.
Do you have a place in the world where you associate with joy?
I would say Sainte-Anne in Guadeloupe, the island where my Father was born, where we use to spend many summers, with beautiful landscapes, clear paradise beaches, mountains, with an especially strong personality. People there are not fake. A bit rude sometimes but really authentic.
Do you incorporate organic ingredients in your cooking? If so, tell us why this is important to you.
Yes it is important for me because above the fact that it is more healthy, I want to support a model that banishes pesticides which are toxic for the people and the planet.