In France, I am the fifth artisan to produce his own chocolate, and the others have been doing it for a long time.
Sentiment: POSITIVE
I'm from Switzerland, so I grew up with great chocolate.
I genuinely enjoy the process of making colourful, delicious food. But I do allow myself an occasional piece of chocolate - today I had a pastry. If I fancy something, I'll have it.
I try to eat healthy, but being Belgian, I'm also addicted to chocolate.
If I weren't acting, I would own my own chocolate shop in Paris. I would be a nice, overweight person that makes chocolate all day long.
Chocolate is one of the backbones of the pastry kitchen. It is one of the most important ingredients in our pantry. It is very versatile, it is complex, and it is extremely temperamental.
I am an artisan. I only became an artist when people watch what I do. That is when it becomes art.
I have a kind of old-fashioned, artisan approach.
Everywhere I go, I always look for creative entrepreneurs, whether it's artisans and craftsmen, small farmers and gardeners, or restaurateurs who use fresh, locally sourced ingredients.
Everywhere in the world there are tensions - economic, political, religious. So we need chocolate.
Chefs are artists, and I couldn't be happy with my art if I was forced to use cheap ingredients.
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