Conferences
Enjoy chocolate even more by understanding it better… This is the aim of the Salon du Chocolat!
In the Chocosphere area, the universe of chocolate and all its subtleties showed up through a series of presentations and tastings.
Conferences were given in French or translated into French.
Among 2019 topics: Chocolate & Pastry of the Future – The 25th Anniversary of the Salon du Chocolat – Healthy Food & Trend Veggie – The Cocoa Lands – Master Classes Wine & Chocolate, Coffee & Chocolate, Tea & Chocolate, …
Conferences were moderated by journalist Gilles Brochard, author of the book Mon Paris sucré – Verlhac Éditions
Programme 2019 per day
Mercotte “Les délices de Mercotte – Extraits de son grimoire” M6 Éditions
10:30 am to 11:15 am: Unicorn and Horse Lollipops
11:30 am to 12:15 pm: Animal and Dinosaur Lollipops
12:30 pm to 1:15 pm: Granola & ganache dessert
2:30 pm to 3:15 pm: Cinderella lollipops and her castle
3:30 pm to 4:15 pm: Granola & ganache dessert
4:30 pm to 5:15 pm: Unicorn and Horse Lollipops
5:30 pm to 6:15 pm: Chocolate candies
10:30 am to 11:30 am
11:30 am to 12:30 pm
12:30 pm to 1:30 pm
1:30 pm to 2:30 pm
2:30 pm to 3:30 pm
3:30 pm to 4:30 pm
4:30 pm to 5:30 pm
Registration on site 30 minutes before the start of the workshop
Vincent Mourou et Samuel Maruta, Fondateurs et Directeurs de Marou – en présence de Monsieur Lau, Fermier
Recipe
COCOA CLOUD CAKE / T’AS LA BANANE ANDY !
Chocolate Chef
TOKYO CHOCOLATE
Recipe “The meeting of Japanese ingredients and chocolate”
Yuzusake demonstration by Takuya Asai, Pastry Chef
Recipe: Yuzusake Dessert
Monica Gomez et Carolina Rios, Gérantes de Carlota Chocolat – Saveurs Chocolats
Pastry Chef Demonstrator
MOF 2019
Recipe “Humus Cacao”
Karaoke theme “Chocolate”
Recipe
CHOCOLATE ART GRAFFITI / ON EST FONDU DE CHOCOLAT
Meiji Demonstration by Yoshi Watada
Recipe: Japanese green tea tasting with Meiji chocolate
Registration on site
Pastry Chef
THE PENINSULA PARIS
Recipe “Le Pims’ula”
Jonathan Mougel “W” JMW.ED
Ambassadeur Aly Touré, Porte-parole des pays producteurs de l’ICCO, Représentant Permanent de la Côte d’Ivoire auprès des Organisations Internationales de Produits de Base
Valentine Tibère, Chocolatologue & Sylvie Guillaume, Sourceuse de fèves
Conférence-dégustation
Pastry Chef
La Maison d’à Côté
Recipe “Chocolat origine Ouganda et tanaisie”
Tokyo Chocolate Demonstration by Shigeyuki Oishi, Chocolate Chef
Recipe: Marriage of Chocolate and Japanese Sake
Registration on site
Recipe
CAKES POPS
Pastry Chef
AU PETIT PRINCE
Recipe “Féroce (1/2 Final Best Pro Pastry Chef – M6)”
Nathalie Helal, journaliste et auteur
Recipe
DRACULA DENTURES COOKIE
2 sœurs – 2 voix – 1 univers
Maëlig Georgelin “Mes ateliers de Pâtisserie” Éditions Chocolats et Macarons
Recipe
DRACULA DENTURES COOKIE
Pascal Hainigue, Chef Pâtissier à l’Hôtel Burgundy & Kevin Lacote, propriétaire et Chef Pâtissier du salon de thé Pâtisserie KL
Executive Pastry Chef
HOTEL LUTETIA RIVE GAUCHE PARIS
Recipe “Spirale d’automne”
Pastry Chef
LUCAS CARTON PARIS
Recipe “Chocolate, peanut et smoked tea”
Philippe Bastide, Expert cacao international – Cacao Consultant et Cie
Recipe
DRACULA DENTURES COOKIE
Mercotte “Les délices de Mercotte – Extraits de son grimoire” M6 Éditions
10:30 am to 11:15 am: Unicorn and Horse Lollipops
11:30 am to 12:15 pm: Animal and Dinosaur Lollipops
12:30 pm to 1:15 pm: Granola & ganache dessert
1:30 pm to 2:30 pm: Bubbles Tablets
10:30 am to 11:30 am
11:30 am to 12:30 pm
12:30 pm to 1:30 pm
1:30 pm to 2:30 pm
2:30 pm to 3:30 pm
3:30 pm to 4:30 pm
4:30 pm to 5:30 pm
Registration on site 30 minutes before the start of the workshop
Felicio Rodriguez, Président de l’Alliance Francophone Internationale du Tourisme et des Voyages (AFITV)
Drupa Angenieux, Chocolatière (Indigo Cacao)
Hasnaâ Ferreira, Chocolatière et Présidente de Hasnaâ Chocolats Grands Crus
& René Lamielle, Chocolatier (Chocolaterie Lamielle)
Recipe
COCOA CLOUD CAKE / T’AS LA BANANE ANDY !
Pastry Chef
es KOYAMA
“Marriage between the latest French techniques and the sensitivity of a Japanese chocolate maker”
Yuzusake demonstration by Takuya Asai, Pastry Chef
Recipe: Yuzusake Dessert
Jérémie Kouassi Kan, Directeur chargé de l’appui au développement agricole, Le Conseil du Café Cacao
Executive Chef
FAUCHON
Recipe “Tarte grué cacao”
Recipe
CHOCOLATE ART GRAFFITI / ON EST FONDU DE CHOCOLAT
Karaoke theme “Chocolate”
Meiji Demonstration by Yoshi Watada
Recipe: Japanese green tea tasting with Meiji chocolate
Registration on site
French Champion of professional Dessert Maker 2019
&
Junior French Champion of Dessert Maker 2019
Recipe “Chocolate declination around Sichuan pepper”
Susumu Koyama, Chef pâtissier et CEO de es koyama
En japonais traduit en français
Recipe
CHOCOLATE HALLOWEEN SHORTBREAD
Tokyo Chocolate Demonstration by Shigeyuki Oishi, Chocolate Chef
Recipe: Marriage of Chocolate and Japanese Sake
Registration on site
Valentine Tibère, Chocolatologue et Vincent Marcilhac, Directeur adjoint du Pôle de gastronomie, Université de Cergy-Pontoise
Conférence-dégustation
Pastry Trainer
VALRHONA
MOF Pastry 2019
Recipe “Strate”
Recipe
DRACULA DENTURES COOKIE
Shunsuke Saegusa, Chef et Président de Palet d’Or
En japonais traduit en français
Pastry Chef
INTERCONTINENTAL PARIS LE GRAND
Recipe “El Jardin”
Démonstration Tokyo Chocolate
Demo: Sake Ceremony
Registration on site
Cocoa tree planting shed, Mrs Charuta
Nikita Harwich, Professeur des Universités, Université de Paris Nanterre
Recipe
DRACULA DENTURES COOKIE
Executive Pastry Chef
Head Pastry Creation
DALLOYAU
Recipe “L’échiquier Dalloyau”
STOHRER
Recipe “Battle Gourmande”
Isabelle Caullery, Vice-Présidente du Département des Hauts-de-Seine, Chargée de la Coopération, des Relations Internationales et des Affaires Européennes
Recipe
DRACULA DENTURES COOKIE
Mercotte “Les délices de Mercotte – Extraits de son grimoire” M6 Éditions
10:30 am to 11:30 am
11:30 am to 12:30 pm
12:30 pm to 1:30 pm
1:30 pm to 2:30 pm
2:30 pm to 3:30 pm
3:30 pm to 4:30 pm
4:30 pm to 5:30 pm
Registration on site 30 minutes before the start of the workshop
10:30 am to 11:15 am: Unicorn and Horse Lollipops
11:30 am to 12:15 pm: Animal and Dinosaur Lollipops
12:30 pm to 1:15 pm: Granola & ganache dessert
2:30 pm to 3:15 pm: Cinderella lollipops and her castle
3:30 pm to 4:15 pm: Granola & ganache dessert
4:30 pm to 5:15 pm: Unicorn and Horse Lollipops
5:30 pm to 6:15 pm: Chocolate candies
Recipe
COCOA CLOUD CAKE / T’AS LA BANANE ANDY !
Andrés Guzmán, Executive Director of Hacienda Victoria
En anglais traduit en français
Chef
LE CHOCOLAT DE H
Recipe “Savour Japan「日本を味わう」”
Yuzusake demonstration by Takuya Asai, Pastry Chef
Recipe: Yuzusake Dessert
Recipe
CHOCOLATE ART GRAFFITI / ON EST FONDU DE CHOCOLAT
Stevy Antoine and students of
FERRANDI PARIS
Recipe “Choux Choc”
Meiji Demonstration by Yoshi Watada
Recipe: Japanese green tea tasting with Meiji chocolate
Registration on site
Pastry Chef
LE BURGUNDY PARIS
Recipe “Religious Manjari and Praline Hazelnut Sobacha”
Ferrandi Paris “Chocolat” Éditions Flammarion
Sergio Sigueredo, Directeur Exécutif, Choco4peace
Tokyo Chocolate Demonstration by Shigeyuki Oishi, Chocolate Chef
Recipe: Marriage of Chocolate and Japanese Sake
Registration on site
Candice Peytour & Antoine Maschi, Fondateurs de Chocolat Encuentro
Michel Barel, Expert International en cacao & Membre de l’Académie Française du chocolat
& Valentine Tibère, Chocolatologue
Pastry Chef
PARK HYATT PARIS VENDÔME
Recipe “Finger macadamia banane & café blanc”
GHANA APAE Indian Dance
Recipe
CAKES POPS
Brigitte Bayart, Fondatrice de Raconte-moi un chocolat
Recipe
DRACULA DENTURES COOKIE
Eddie Benghanem “Le Grand Cours de Pâtisserie” Hachette Pratique
