The chocolate concoctions of this Meilleur Ouvrier (Top Artisan) of France are absolutely divine! Once setting foot in this corner of paradise known as the Parrain Généreux, any gourmand’s mouth will begin to water. It all starts with an unmistakably fine selection of cocoa beans and basic ingredients with which the delightful delicacies are composed: Burgundian berries, spices, citrus fruits, honey, herbs of Provence, fresh cream, essences and other liqueurs. Fabrice’s passion for cocoa, his tremendous savoir faire, exceptional talent and wild imagination give the finishing touches… Among the magnificent improvisations of this magician is the perpetually evolving array of chocolates, one more delicate than the other: sesame or tarragon herb tea ganache, “Sensuality” - dark chocolate with squeezed orange and zest, hazelnut-coriander praline, salted vanilla caramel, “Spice” of spicy gingerbread, “Duality” - marzipan, peach, almond and dark chocolate, “Caprice” – dark chocolate with raspberries picked from the hillsides of Burgundy, “Rocher” – almond hazelnut praline with dark or milk chocolate, or any of the newest creations such as “Ceylan’ a praline of Ceylanese coconut. “Tonka” bean ganache, “Collobrières”- a ganache of Var chestnuts, and the honey chestnut ganache… .

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