The “Passion Chocolat” Chocolate Fair was held from November 11 to 13 at the Moulin des Évêques in Agde.
This fair brought together chocolatiers, confectioners and pastry chefs from the Occitanie region for the greatest pleasure of gourmets. Visitors were able to taste artisanal fruit jellies from the Tarn, nougat and gingerbread made in the Gard, spit cakes and Fouaces Aveyronnaises, spreads, praline spreads…
The Salon du Chocolat offered workshops with tastings, conferences and competitions. Those present were: Servant chocolatier from Marseillan, he had a wide range of chocolate products, Patachic, Patachoc offered chocolate caramels, Mickael Azouz’s stand offered vegan creations, ganaches, chocolate candied chestnuts. The macaroons made people happy.
The children were not left out, lollipop, chocolate sculpture, chocolate roses were presented for sale. Malakoff 1855 presented its wide range of chocolate bar products and spreads.
The Délices du Périgord had a stand of local products, the Chocolaterie Rody offered 2CVs, chocolate petanque balls and even chocolate for diabetics without sugar based on Maltitol and chocolate sausages…
La Grange aux Truffes du Lot offered a superb stand of delicacies, the artisan chocolate maker Jan Vanderborght likes to introduce his products.
Gérard Cabiron, MOF (Meilleur Ouvrier de France 2007) in the “Frozen desserts” category, held a workshop in front of the public.
Gérard Cabiron, MOF began his training at the “La Colline” hotel school in Montpellier, then continued his studies at the “L’Étincelle” high school in Nîmes.
After graduating from the Ecole Supérieure de Cuisine Française Ferrandi in Paris, Gérard Cabiron has combined various training courses in pastry, catering and catering. Gérard Cabiron’s macaroon reached 2nd position in Elle magazine’s ranking, behind that of Pierre Hermé and ahead of that of Ladurée.
Gérard Cabiron is known for one of his creations: Le Rouergate (ice cream made from sheep’s cheese and orange blossom).
The CFA Nicolas-Albano (Training and Learning Center), municipal Sète, was represented by Marc Testud, trainer in CAP baker and MC baker and Ewan Rudolf, trainer in confectionery-pastry-chocolate. They accompanied the students, apprentices during the confection of delicacies and the development of chocolates prepared in the CFA workshops of Nicolas Albano de Sète. The apprentices made manufacturing demonstrations during this Salon du Chocolat.
The public was able to see Gilles d’Ettore, Mayor of Agde in the aisles this Sunday.
Benjamin Bousquet and Adelina from “Le Meilleur Pâtissier M6” 2022 came especially to present a sugar flower recipe with sugar rose petals.
The two candidates for “Best M6 Pastry Chefs” 2022 posed with Gérard Cabiron during the distribution of diplomas on the 2 stands concerned: La Palette aux gourmandises de Vias and La Maison Gil d’Agde.
The Best Stand diploma awarded to Ludovic Prudhomme of “La Palette aux gourmandises” in Vias. This one offered an Ambalavao chocolate with 66% cocoa from Madagascar. The “La Maison Gil” stand in Agde was awarded the Originality diploma. These prizes were awarded at the closing of the Salon du Chocolat in Agde.
A stand offered chocolate champagne glasses. A funny aperitif stand offered various and varied rums and alcohols.
Visitors were able to taste pancakes made with organic chestnut flour, organic chestnut jam and Cévennes jams at the Nadia Vidal stand. The pancake was exceptionally tasty and delicious.
A beautiful moment of pleasure and conviviality.
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