Egg-shaped chocolate bonbonniere

Immersed in the world of gastronomy since childhood, Nicolas Cloiseau quickly turned his attention to the sweet world, naturally training as a pastry chef with a CAP in pastry-making and a brevet de maîtrise in pastry-making, where he discovered the potential of the science of chocolate. His career path led him to La Maison du Chocolat, where he became a chocolate worker in 2000. After four years and exploration of all positions, founder Robert Linxe entrusted him with the creation of artistic pieces for the festive season in 2000. His mastery of chocolate earned him several awards in competitions, including second place in the Trophée Pascal Caffet in 2001, first place in the Arpajon gastronomic competition in 2003, and first prize for the artistic piece at the World Chocolate Master in 2005. In 2007, he won the Meilleur Ouvrier de France competition. In 2012, Nicolas Cloiseau became Chef of La Maison du Chocolat, succeeding Gilles Marchal. His responsibility is to maintain iconic recipes while continually innovating. He oversees the creation of ephemeral collections and works on the group's research and development, collaborating with perfumers, exploring savory and vegetarian chocolates. His commitment also takes him to plantations, meeting producers and selecting beans and raw materials.