The Salon du Chocolat Professionnel and Fòrum Gastronòmic offered an exceptional line-up of live demonstrations on the Main Stage with recipes prepared by iconic French and international chefs, pastry chefs and chefs of the new generation


A high-profile show run by the greatest masters in gastronomy and dedicated to sweet and savoury cuisine with cocoa and chocolate as a common thread:

Sergi Arola (Executive Chef, Sergi Arola Gastro**, Madrid, Spain and Hotel W Paris Opera, France)

Oriol Balaguer (Pastry Chef, Barcelona, Spain)

Jose Ramon Castillo (Chef Chocolatier, Que Bo!, Mexico)

Quique Dacosta (Executive Chef, Dacosta Restaurante***, Denia, Spain)

Jean-Philippe Darcis (Chef Chocolatier, Darcis, Belgium)

Leonardo Di Carlo (Pastry Chef, World Pastry Champion, Italy)

Eric Guérin & Rodolphe Groizard (Executive Chef & Pastry Chef, La Mare aux Oiseaux*, Saint Joachim, France)

Philippe Labbé (Executive Chef, L'Abeille**, Hotel Shangri-La - Paris, France)

Stéphanie Lequellec & Yann Couvreur (Executive Chef & Pastry Chef, La Scène, Hotel Le Prince de Galles, Paris, France)

Régis Marcon (Executive Chef, Restaurant Régis et Jacques Marcon***, Saint-Bonnet-le-Froid,  France)

Alexandre Mazzia (Executive Chef, Arty-Food Création, Marseille, France)

Pierre Rigothier & Stéphane Tranchet (Executive Chef & Pastry Chef, Le Baudelaire*, Hôtel Burgundy - Paris, France)

Sergio Torres & Javier Torres (Executive Chefs, Dos Cielos*, Spain)

David Toutain (France)


The demonstrations and workshops were presented alternatively by Maria Canabal and Eric Roux.


Check out here below the demonstrations that were scheduled from 28 to 30 October 2013: