“My objective is to create an extraordinary experience from a recipe everyone already knows.
Emotion comes from the precise work on textures and temperatures. When everything is right, simplicity becomes powerful.
I want people to leave thinking: I ate a chocolate tart I will never forget — something they had never tasted before.”
A deeply comforting Tuma Yellow 63% chocolate tart, served warm and partially baked so the center remains molten. Topped with Mayan Red cacao nibs, adding a crisp texture and a subtly fruity note on the palate.
Executive Pastry Chef, L’assiette Champenoise***, Reims