Mr. Fabrice Gillotte

"The secret to creation lies in humor and the surreal."

One of only 18 M.O.F. chocolatiers in France (achieving the title at the remarkably young age of 26, the youngest in history). His profound knowledge and high level of skill are respected even among professionals, making him a leading figure in the chocolate world. He possesses a deep appreciation for art, collecting paintings himself, and this inspiration is reflected in his chocolates. Gillotte enjoys creations that evoke a sense of humor and a touch of madness. His genius technique and sensibility are condensed into every single piece of chocolate.

Mr. Franck Kestner

"Masterpieces born from layering sensibility onto tradition."

The young genius Franck Kestner makes his debut appearance. Kestner finds charm in the traditional craftsmanship of artisans. "When I think of the keyword 'art,' for me it's about mixing with aromas. For example, it's a process similar to how a painter layers colors. Sometimes ingredients like pear caramel or lime come to me intuitively, but they are born from layering the ingredients. I don't sketch before creating; I find and select ingredients and apply them in a single layer. Then I step back, observe, and nurture it according to my intuition." This truly embodies the image of an artist secluded in their atelier.

Mr. Philippe Bel

"Artistic deliciousness born from profound spirituality."

He began his apprenticeship as a chocolatier at 16 and eventually became a consultant for a major chocolate manufacturer. He now runs a shop in the small town of Montbrison. "The flow of time is gentle, the scenery is beautiful, and everyone is kind. To create chocolate, a calm state of mind in a quiet environment is necessary. I often refer to this state of mind as 'Zen.' A highly spiritual approach to work is essential," he says.
The "Orangettes," made with Spanish oranges steeped in his homemade liqueur, are exquisite.

Mr. Etoile Hirsinger

"New creations from a familiar chocolatier, an M.O.F."

Strawberries in spring, lime in summer, black strawberries in autumn, and mandarin orange in winter. These are new creations by Mr. Hirsinger, inspired by the four seasons of France. As the fourth generation of a historic maison in the Jura region, bordering Switzerland and Italy, and as one of only 18 M.O.F. (Meilleur Ouvrier de France) chocolatiers in France, his motto, "never sparing time to create something good," is evident.

Mr. Christian Camprini

"First-time exquisite offerings from a master of the southern town."

The chocolates from this M.O.F. chocolatier, whose lab is located in the small town of Opio in the southeastern French department of Var, are making their debut. Due to its proximity to Monaco, a premier European resort destination, this shop's chocolates are often used by top maisons there as gifts for special clients. He is active worldwide as a pâtissier and a consultant for chocolateries.