Our Story

The Reason

Patisserie-Conseil was not built on a trend. It was built on a memory.

After 362 experiments, every one done by hand, a new way of working with cacao finally revealed itself. Not through luck. Through obsession. The conviction was simple: chocolate could be deeper, purer, and more alive than anything most people had ever tasted.

As a child in Guadeloupe, I tasted a chocolate made by my great-grandmother. It was pure. Intense. Alive. I never found that taste again anywhere in the world.

For years I carried that memory like a compass, searching for something I knew had once existed.

That search became the work of my life.

Roots

My roots belong to the Arawak world, one of the great ancestral cultures of the Caribbean.

Long before chocolate became an industry, cacao was sacred. Among the Maya it was used in ritual, ceremony and medicine. That knowledge travelled through generations, across regions and cultures.

Among the Arawak people, that same reverence for nature endured. One of its most powerful symbols is the Ceiba tree, the tree of life, connecting earth, sky and spirit.

This heritage shaped the question at the heart of Patisserie-Conseil: what would happen if chocolate returned to that original intention, pure, balanced, and truly respectful of the bean?

Discipline

From my island, the journey continued to France, where craft is not admired. It is demanded.

Years were devoted to mastering the classical foundations of pastry, bread and chocolate. Every technique brought me one step closer to a taste I had lost at the age of seven.

Training passed through the ateliers of Lenôtre, Pierre Hermé Paris, and Stéphane Klein. At the Institut National de la Boulangerie Pâtisserie in Rouen, I earned the Brevet de Maîtrise and the Brevet de Maîtrise Supérieure en Pâtisserie, among the highest distinctions in the French artisan tradition.

Chocolate was deepened further through the Chocolate Academy under Philippe Bertrand, Meilleur Ouvrier de France, a standard of excellence later recognised by two MOFs who count among the most trusted voices in the craft.

Technique became more than a skill. It became a language.

Transmission

At Ferrandi Paris, one of the most respected culinary institutions in the world, I became a teacher and trainer in pastry, sharing advanced techniques in chocolate and confectionery with international chefs.

Standing in front of those students, something became undeniable: craftsmanship only lives if it is passed on.

That truth remains at the heart of everything Patisserie-Conseil does.

The Experiment

Cacao holds an extraordinary world within it. Fruits, flowers, spices, woods. Most chocolate never reveals any of it.

At the same time, more people were seeking food that is cleaner, more honest, more natural. Chocolate had been moving in the wrong direction, further from people, not closer.

That had to change.

362 experiments followed. Every one done by hand. Most failed. Each failure taught something the next could use. The obsession never faded, because the memory of that taste in Guadeloupe never faded.

Every detail mattered. Every single one.

Chocolate With Personality

After 362 experiments, something emerged that had never existed before.

A style of chocolate that does not dominate the cacao. It reveals it. It does not mask with sugar or overwhelm with bitterness. It lets each origin speak in its own voice.

Not sweet. Not bitter. Balanced.

Chocolate that expresses flavour the way a great wine expresses its terroir.

This became the signature of Patisserie-Conseil: Chocolate with Personality.

London

Today this work continues in London, one of the world's great capitals of culture, craft and gastronomy.

For centuries this city has drawn makers, artists and innovators from across the globe. It is the right stage for a chocolate that belongs to no single tradition, but carries many.

From here, Patisserie-Conseil continues its exploration of cacao, origin by origin, harvest by harvest.

Each bean carries its own character. Our role is not to impose. Our role is to reveal.