Is there a more noble weekend quest than finding the best chocolatiers in your city? If you’re passionate about chocolate (and who isn’t?) we think you’ll enjoy our series on three cutting-edge chefs in Montreal, Toronto, and Vancouver who are masters of their deliciously dark art.
Montreal Pastry chef Éric Champagne completed his training at the Institut de Tourisme d’Hôtellerie du Québec in 2013. He hails from Val-David in the Laurentian mountains, and his work is continually inspired by nature as an art form. Eric has overseen and participated in the opening of several restaurants Montreal area restaurants. He is an avid photographer, which has helped him develop the unique ability to capture people and the world around him and work these concepts into his confections. He believes that a successful pastry should not only captivate the senses but also evoke emotions and memories unique to the human experience. Éric is currently chef capitaine at Arigâteau.
Tell us about your latest chocolate creation: That’s the dessert I created for the Cacao Barry Challenge winner. In this dessert, I highlight Cacao Barry’s Zephyr chocolate because of its balanced sweetness and pronounced milk flavour. A Zephyr cremeux is the base of my dessert, which I then pair with a buckwheat miso center from Aliments Massawippi I love this combination because it perfectly sums up my style: I love to mix Japanese flavours with wild and foraged ingredients. The dessert is completed with pears that are both freshly sliced and cooked and compressed with beet juice.
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