”BEAN TO CHEF”
THE LINK BETWEEN THE FASCINATING WORLD OF COCOA AND YOUR EXPERTISE THANKS TO AN INNOVATIVE CONCEPT, COMBINING IMMERSION, KNOW-HOW AND CREATION, TO ENHANCE YOUR OFFER AND IMPRESS YOUR CUSTOMERS.
“BEAN TO CHEF”
PROFESSIONAL CONCEPT
TASTINGS & EVENTS
Showcase your products, strengthen team cohesion, build customer loyalty, and boost your revenue with a tailor-made program designed to meet your specific objectives.
CREATE “YOUR” CHOCOLATE
Create your own custom chocolate, in keeping with your brand identity, and offer your customers a unique experience that will strengthen your positioning and set you apart in the market.
CONSULTING & CONCEPT
Optimize your products and strategies with our customized consulting services and develop innovative concepts that will propel your brand, differentiate you from the competition, and delight your customers.
OMAKASE CACAO©
A UNIQUE “TEA TIME” CONCEPT
Offer your guests a premium experience with our innovative Tea Time, tracing the journey from cocoa bean to chocolate in 10 steps, specially designed for international hotels and luxury hotels.
This exclusive concept will enhance your offering, bring a touch of distinction to your establishment, and energize your teams, while offering your guests an unforgettable gastronomic experience.
A unique opportunity to enhance your prestige and surprise your guests with a refined sensory experience.
TRAVELS, AN IMMERSION IN THE SOURCES OF COCOA
We offer chefs exceptional trips, combining immersion in plantations, bean selection, and the creation of a signature chocolate for your clients.
Pastry challenges in unusual locations enrich the experience, while providing a powerful marketing tool and exclusive access to a network of international experts.
From Hawaii and the Caribbean to the wild plains of Tanzania, the tropical forests of Madagascar, Indonesia, and the most beautiful destinations in Latin America, Oceania, and Asia, enjoy an unforgettable chocolate experience, combining immersion, expertise, and creation.
INTERNATIONAL COLLABORATIONS
THROUGH EXPERIENCES, PROFESSIONAL COLLABORATIONS AROUND THE WORLD
CRÉATION CHOCOLAT & PORTO
Frédéric Schaetzel
Master of Port 2023
FRANCE
SEMAINE GASTRONIQUE
Antoine Santos
Criollo – Tokyo
Maldives
EXPERIENCE CLIENT
Dégustation
MOBALPA – Alsace
FRANCE
ACCORD CHOCOLAT & SAKE
Sake Central
Wine pairing
HONG KONG
TASK FORCE
Le Chocolat Alain Ducasse
Saint Valentin – Nagoya
JAPON
MASTER CLASS
Cacao Latitude
Zorzal Cacao
REPUBLIC DOMINICAINE
