For the chocolatiers in downtown Alesia, egg or fish, that’s the question!

Le week-end Pascal, une nécessaire inspiration pour les thèmes et des heures de confection pour les chocolatiers du centre ville alésien. Midi Libre – STEPHANE BARBIER

Alfonso Cannarozzo, Sylvain Veyret, Cédric Croix, Victoria Bruno. Chaque année, les quatre chocolatiers du centre-ville se creusent les méninges entre exercice imposé et créativité.

Egg or fish. Bell, rabbit or figurine ? The choice is difficult for Alesian chocolatiers and it comes back every year! If some play the classicism card, others rack their brains. But where do they look for chocolate inspiration?

Sylvain Veyret
" Inspiration will depend on the dates. This year it’s April 1st so it’s the fish. From there comes the theme of the sea and therefore, naturally, the eggs are based on this theme. Then, from one year to the next we experiment. Sometimes it works, sometimes not, often due to lack of time. What is extraordinary today is the internet where we can see guys who are much stronger than us. The chocolatier pastry chefs that we are are more like “stepping in” but there are people unrelated to the profession who bring new creativity. Before, it was Gaston Lenôtre or Yves Thuriès but today everyone can make themselves known. "

Alfonso Cannarozzo
" Inspiration will first come from our customers. Some want traditional and others want originality. For them, this year we are offering roast chickens in chocolate, for example. The humor is present and then, the inspiration comes from great chocolatiers that I appreciate, who are creative and even artists, such as Patrick Roger. He is ahead of his time and, a bit like a great fashion designer, he gives ideas. Through my partner, an artist, I discovered Gustave Klimt and I created eggs in this spirit. In summary, if Christmas is more about the taste (ganache, praline…) Easter, it’s more about the shape and colors…"

Cédric Croix
" Where to find inspiration? Well, you have to have fun. And when we have fun, we start to create pretty things. This year the theme is flowers. I make it every Easter but, over the years, we acquire know-how and we free ourselves in creation. And that gives something different. We can feel stuck telling ourselves that we have to be close to reality when by deconstructing it gives movement to the piece. I also use “decals” for slightly more childish creations as well as figurines that children can dive into to dream. A chocolatier always keeps a part of his childhood within him. "

But also

 In Alès, but slightly out of the way, you should also discover Stéphane Bronzino's workshop (198, avenue des Frères Lumière), a vast space dedicated to chocolate in all its forms. And marshmallow with Guigui the bear.

Victoria Bruno
" Easter! I've been in the business for 42 years and I've been here for 30 years! In terms of chocolate making, I'm classic. My creation is more on the pastry side. The products are fish, bell, egg where the subjects are garnished with frying, notably a milk caramel or ruby ​​cocoa bean giving a pink color. "

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