Course
02 Nov 2017
Learning knowledge and passion
In 1990, Thierry Atlan started working for the prestigious Ecole Lenôtre as a chocolatier. With the help that he received from the school and from many others, Thierry Atlan became a Meilleur Ouvrier de France in 1997, and was the first MOF chocolatier working for Lenôtre.
After receiving his prestigious title, Thierry became the head of research and development for chocolate and a professor at l’Ecole Lenôtre...
Thierry passed on his knowledge and passion
By consulting around the world for over 10 years.
Having worked with over 100 companies throughout the world, Thierry Atlan learned how to adapt himself and his chocolates to the cultural tastes and ingredients of the various countries he worked in. Thierry’s vision has always been to educate people on the quality of “chocolat à la française.”
By consulting around the world for over 10 years.
Having worked with over 100 companies throughout the world, Thierry Atlan learned how to adapt himself and his chocolates to the cultural tastes and ingredients of the various countries he worked in. Thierry’s vision has always been to educate people on the quality of “chocolat à la française.”
Chocolate doesn’t have any more secrets for Thierry Atlan, Meilleur Ouvrier de France. Quality, confection, flavors, and colors are all aspects that Thierry masters.
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