Chocolate in all its forms
Organised by the Association of Restaurant Chefs of Saint-Martin, with the support of the Collectivité and orchestrated by Alain Warth, who has organised countless food fairs and festivals, the first edition of ChocoCarib’ will take place from 14 to 16 March at the Anse Marcel Beach Hotel. Who better than Sébastien Quilleré, Master Pastry Chef and Chocolatier, to kick off this brand-new event dedicated to chocolate, pastry and cocoa.
A master pastry chef and chocolatier, and the heir to a family tradition of bakers and pastry chefs spanning four generations, Sébastien Quilleré has honed his craft through experience working alongside leading chefs and Meilleurs Ouvriers de France. From these experiences, he has retained a keen eye for detail and precision, whilst developing a highly personal creative approach. In his shop, the desserts catch the eye before delighting the taste buds. Trompe-l’œil fruit, masterful textures and balanced flavours come together in a display where each piece seems designed as a unique object. From apple to strawberry, right through to mango — which has become the
house’s bestseller — the chef champions a style of patisserie that is both aesthetically pleasing and accessible. But his true passion remains chocolate. An intense chocolate, often made with over 80% cocoa, with an unashamed fondness for praline.
As a guest at this first edition of ChocoCarib’, he will present several iconic creations from his range, including his famous trompe-l’œil cocoa pod and a reimagined chocolate truffle. For him, this fair is above all a time for exchange and sharing knowledge. “It’s an opportunity to meet other professionals, share our approaches and show the public the reality of our trade,” he says.
It is therefore only natural that he will welcome the fair’s guests into his workshop each morning to prepare the creations that will be presented to the public during ChocoCarib’. The bases will be prepared in advance, whilst the finishing touches and assembly will be revealed during demonstrations.
A Mini Chocolate and Pastry Fair
This new event aims to celebrate the heritage of cocoa, the art of pastry-making and the culinary expertise of the Caribbean and mainland France.
The fair will open its doors from 2pm to 7pm, giving chocolatiers and pastry chefs time in the morning to prepare the creations they will present during the afternoon demonstrations. Also on the programme: workshops and talks on the history of cocoa, the art of tasting, and the links between pleasure, nutrition and well-being. Not to mention a chocolate market. Entry is free to the public!
Two MOFs in attendance
ChocoCarib’ will bring together several prestigious guests, including two Meilleurs Ouvriers de France: Serge Granger and Bruno Pastorelli. The former is an MOF chocolatier, a member of the French Academy of Chocolate and Confectionery, and a Compagnon du Tour de France, whilst the latter is an MOF pâtissier. Joining them over the three days will be specialists in the field, including of course Sébastien Quilleré, as well as Naomi Martino, master chocolatier from Guadeloupe; Anne Fortin, chocolate expert and enthusiast; Pascal Nourtier, nutritionist and dietitian; and Isabelle Kieffer, psychologist and psychotherapist… because the benefits of chocolate for the body—and for the mind—are countless!
Students from the Lycée Professionnel Daniella Jeffry will be present alongside the chefs, illustrating the organisers’ commitment to passing on knowledge; they will prepare hot chocolate for visitors every day.
With a mix of creations and meetings with master pastry chefs and chocolate confectioners, ChocoCarib’ promises an immersion in the fascinating world of cocoa. Full
programme: https://www.chococarib.sx/
