CACAO BARRY AMBASSADORS
The France Cacao Barry Ambassadors Club is a community of excellence uniting around fifteen passionate chefs to co-create, exchange with peers, explore trends, and showcase both sensory expertise and technical mastery around chocolate, while proudly representing our products.
Alexis Beaufils
World Champion of Sugar Arts, he has established himself as a signature name in contemporary French pastry. After a career in high-end creative pastry, he founded Addiction in Dreux in 2026, where he expresses a bold, creative and highly technical vision of pastry and desserts.
Emmanuel Ryon
MOF Ice Cream Maker and World Pastry Champion, he is one of the major references on the international sweet scene. Co-founder of Une Glace à Paris, he has helped elevate artisanal ice cream to the status of a true gastronomic dessert worldwide, notably in Japan, which strongly inspires his creations.
Yoann Laval
A talent in contemporary chocolate, he made his mark in national competitions before forging his own creative path, notably by winning the French final of the World Chocolate Masters in 2022. He now develops his universe at Nuances, a house founded in 2024 dedicated to the pure expression of taste and texture.
Morgane Raimbaud
Double French Dessert Champion, Morgane embodies ambitious and unexpected pastry. Her signature style combines light, floral creations where botanical knowledge blends with precise technique. She now creates at Zest, where modernity and balance guide every dessert.
Xavier Berger
MOF Chocolatier Confiseur and a major figure in French chocolate, he has influenced generations of professionals. He develops his expertise within his own house, Xavier Berger, a benchmark for demanding and refined chocolate.
Loïc Beziat
World Champion of Sugar Arts, he is known for a spectacular and highly artistic approach to sugar work. He now expresses his universe through Beziat Frères, a bakery-pastry house where the chef showcases the full range of his talent.
Aurélien Trottier
A committed pastry chef, he builds a pastry style focused on taste, consistency, and indulgence. He develops his identity through Artisan Passionné, a modern artisanal house based in Angers.
Thierry Lalet
MOF Chocolatier Confiseur and President of the French Federation of Chocolatiers and Confectioners, he is an institutional figure of the profession. He embodies artisanal excellence at Saunion, an iconic chocolate house in Bordeaux.
Muriel Aublet-Cuvelier
A pastry chef known for her transmission of knowledge and her sensitive, contemporary approach to pastry, she collaborates with key industry players and expresses her creativity through residencies in restaurants, her cookbooks, and her YouTube channel “Les secrets de Muriel.” She now shares her expertise with the Louis-François house.
Ken Thomas
Executive Chef of the Société des Bains de Mer in Monaco, he operates at the highest standards of international gastronomy. He oversees the group’s iconic establishments, synonymous with excellence and culinary experiences, and constantly seeks to push chocolate creativity at every new event.
Sébastien Lesage
A pastry chef with a strong artisanal background, he defends generous and precise pastry. He signs his creations at his house Lesage in Annemasse, where taste and inventiveness are at the heart of every creation.
Pierre Mirgalet
MOF Chocolatier Confiseur, he embodies the mastery of French chocolate in its purest form. His career reflects a craftsman deeply committed to transmission and to the highest standards of precision. In 2026, he will preside over and host the Meilleur Apprenti de France competition on his home ground in Arcachon, where his boutique and workshop are located.
Thierry Bamas
MOF Pastry Chef and World Champion of Frozen Desserts, he is renowned for his technical mastery and precision. At the head of Pâtisserie Bamas, he offers exceptional pastry that has become a benchmark in France.