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- From raw material to chocolate-

21 Oct. 2019

An unavoidable chocolate chef, Richard Sève has a genuine passion for cocoa, transforming his own beans from a fine chocolate selection. In 2017, he creates MUSCO with Gaëlle, his wife and alter ego. MUSCO is both a unique manufacture and a museum located at the heart of the Parc du Puy d’Or.

 

For our story Richard and Gaëlle welcomed four Relais Desserts chefs: Jérôme De Oliveira, Patrick Agnellet, Pierre Hubert and Vincent Guerlais, our president, who played a delicious game … a chocolate game obviously!

 

From left to right : Patrick Agnellet, Pierre Hubert, Vincent Guerlais, Richard Sève and Jérôme De Oliveira.

 

The MUSCO building is a huge rectangle of tinted glass which does not reveal anything from the outside. Once inside, however, and turning left, one takes a delicious dive into the shadowy setting of a universe entirely dedicated to chocolate. This starts with a collection of objects tracing its history and culture: masks, vanities, frothers, wood dryers, brought back from journeys to the countries of cocoa: Venezuela, Madagascar, Columbia, Java, Trinidad, Peru, Jamaica… To the right, the playing field of chefs: the cocoa manufacture with its bags of beans, its red crates, its old grinding machines and, of course, the manufacturing lab. Roasting, conching, tempered chocolate, conveyor belt and melted chocolate… The olfactory power of cocoa immediately arouses creativity.

 

You can find the complete report in our magazine, available in the Relais Desserts pastry chefs stores.

You can download the magazine here.

 

The collection of objects tracing cocoa’s history and culture: masks, vanities, frothers, wood dryers, brought back from journeys to the countries of cocoa: Venezuela, Madagascar, Columbia, Java, Trinidad, Peru, Jamaica…

 

Our president, Vincent Guerlais with at his left, Jérôme De Oliveira. On the right : Pierre Hubert and Patrick Agnellet.

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