The Geneva-based chocolatier is also on the Swiss Culinary National Team (All photos: Jaeger-LeCoultre)
In the vast field of pâtisserie and baking arts, what drew you to the specific world of chocolate?
I’ve always eaten it as a child for breakfast or snack time after school — my parents were very kind and generous. When I began my professional training as a pastry maker, I quickly fell in love with it as an ingredient and still am today.
What similarities can you draw between chocolate and watchmaking, two of Switzerland’s biggest industries?
The two artisanal crafts have a long history here. They are both made by hand and require passion to excel in either field. When it comes to the real work, they are similar in regards to precision. In watchmaking, creating a mechanism or complication requires a highly precise skillset. In chocolate-making, it has more to do with the exact control of temperature and time.
Do you have any cherished memories associated with horology?
No, I can’t say it’s something I was familiar with when I was younger, but being in Geneva, you become aware of the industry. Thanks to this collaboration with Jaeger-LeCoultre, I was able to discover a whole different universe.
What were you most surprised to learn about the watchmaking industry?
It was really when I visited the manufacture that I had this opportunity to explore and talk to the watchmakers. I saw the stars in their eyes when they spoke about their work, how much they love it and how invested they are. I was almost rendered speechless because that’s how I feel for my own craft.
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How did you come up with the creations for JLC?
I was briefed on two important rules: one, take inspiration from the 1931 Polo Club; second, use ingredients from the Vallée de Joux, where the manufacture is located.
While the visual richness of polo provided many ideas, I also wanted to express the feeling of the sport, so I combined literal and conceptual references to different aspects of the game. For the ingredients, I had to think beyond the obvious nuts and berries that are traditionally associated with chocolate and combine them with other very unconventional flavours and scents from the valley, such as porcini mushrooms and young shoots of fir trees.
I feel very lucky for this opportunity. When you work for a shop, there is a need to remain in the classic range of what’s expected and familiar and not to push things too far in order to sell products. With JLC, I was given free rein to create something completely new.
Congratulations on also being chosen for the Swiss Culinary National Team. How are you preparing for the Culinary World Cup in 2026 and the Culinary Olympics in 2028?
Thank you very much! Right now, we have determined the team members and the theme. We’re thinking about what each of us might do and coordinating with our trainers. We are sketching things out, but in two or three months we’ll start making 3D models and the testing process.
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Is this your first time working with the members of the national team?
There are several chefs, pastry makers and myself for chocolate-making. I’m the only one from Geneva. The rest are from the other French- and German-speaking parts of Switzerland and we have all never met.
Is there a communication barrier?
It might be easier if we all spoke the same language, yes. But because we all work in the same general field and are all in gastronomy, we communicate through technique. We manage!
What is your favourite type of chocolate?
It’s the classic milk chocolate.
Is there a particular region in the world for chocolate that intrigues you?
What’s interesting about cocoa pods is each producing region has its own terroir and flavour, like wine. I’m not interested in using just one but in making blends to create something new. I should try Malaysian chocolate someday.
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Jaeger-LeCoultre’s newly revamped flagship boutique recently reopened at Pavilion KL. Drawing aesthetic inspiration from Vallée de Joux, the maison’s birthplace in the Swiss Jura Mountains, it features organic textures, natural colour palettes and carpets reminiscent of the valley’s minerals and forest floor. Subtle Art Deco elements incorporated into the architecture pay homage to the design language of the iconic Reverso.
A first in Southeast Asia, the Pavilion KL boutique debuts the 1931 Café, serving pastries and beverages crafted by acclaimed Parisian chef Nina Métayer, also a collaborator from JLC’s Made of Makers programme.
For a limited time only, guests can book a two-hour discovery session, where rare heritage pieces and the latest Reverso novelties will be presented from the 1931 Polo Club Travelling Collection. Learn how the iconic model was conceived on a polo field in India and its evolution through the years. Ending on a sweet note, the showcase also includes a chocolate treat by Davoine. Until Aug 28.
Reserve a session here.
This article first appeared in 'Calibre' on July 28, 2025 in The Edge Malaysia.
