Master Vincent Vallée approached the world of cooking and pastry making at a very young age, thanks to his experience in his parents’ restaurant, Villa Dilecta. He began his training as an apprentice with Jean Claude David, a renowned master in the world of ice cream and pastry making and then expanded his skills by working for three years in the workshop of Patrick Gelencser, a master chocolatier in Les Sables-d’Olonne. Here, he had the opportunity to learn more about chocolate processing and the “Bean to Bar” approach, refining his technical precision and aromatic sensitivity. Driven by a desire to grow and broaden his experience, he became chef of the pastry and chocolate workshop at Pâtisserie Thierry Bamas in Anglet, led by another highly experienced master. He subsequently qualified for the French final of the World Chocolate Masters, where in 2015 he won the title of World Chocolate Master, making him one of the best master chocolatiers in the world. In addition to his work as a trainer, Master Vallée has opened a space dedicated to pastry and chocolate in Les Sables-d’Olonne, where he develops his own line.