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Congratulations on the quality of your pastry. Rodrigue Joab is a talented person who has always knows how to sublimate chocolate. Well done my friend!!

Cyrille Pallud

Rodrigue, I had the pleasure of selecting you almost 15 years ago in order to work, at the time in my team and I am delighted. I note that your sense of effort and your taste for a well-done job always takes you always further. I can't wait to discover your new chocolate collection!

Virginie Viger

Rodrigue had developed a great love for pastry since his youth in his native island Guadeloupe. He has worked hard to improve his technical Formation qualities. Associate with his sensitivity, these qualities of a rigorous worker lead to fine and tasty products. You will discover a new vegan chocolate.

Fabrice Same

The Plant-based chocolate created by Patisserie Conseil it's a healthy way to give yourself a dessert that could influence your metabolism in the best way possible.First of all, it`s a gluten free and it could be enjoyed by many people and exclude the celiac disease. Some clinical studies certify that this type of products helps to weight loss, improved overall health, gastrointestinal health and the athletic performance.Also, the palm sugar has a low glycemic index and this is a good alternative sweetener for people with diabetes.For a healthy life we should have an active life and the most important look it`s our diet.From my point of view the products from Patisserie Conseil are the best options to have a healthy life and full of sweet moments

Moga Elena Ana-Maria

Rodrigue has embarked on a path that combines taste, balance, sweetness and originality. This range of products is the result of long research, from the selection of suppliers to the best recipe. What a great success! I became a fan.

Sabine Bahroun

I had the opportunity to meet chef Rodrigue Joab during a culinary trip to Haiti. As a chef and advocate for delicious and healthy cooking, I was immediately taken by his work, which is both decadent and healthy.Chef Joab’s mastery of his craft transpires through each of his creations.

Pierre-Thiam

Chef Rodrigue is an extremely talented pastry chef, known for his skill, passion and attention to detail.I have had the great honor of working with Chef Joab and watching his creative brilliance shine. And have seen, first hand, his ability to work under pressure and still produce beautiful pastries, plated desserts and chocolates. So is with great pleasure that I see him take the next step in his culinary journey, creating organic bean-to-bar chocolate with Patisserie-Conseil.

Chef Jennifer Hill Booker

It is for me a huge honor to speak of Rodrigue Joab, he is one of the prodigies of his generation, performing in all fields and for whom pastry, chocolate factory is much more a profession: a passion having rubbed shoulders with him, he is part of the lineage of great professionals. In addition to his technical qualities Rodrigue is also a rigorous professional, generous, humble, he uses his pastries as a means of expression, has the manner of an artist and has a real culinary signature. It is thanks to chefs like Joab that French pastry now shines all over the world.

Philippe Parc

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