Considered a true marvel in the field of chocolate making, Vincent Durant is a master craftsman who has managed to blend technique, creativity and deep local roots in his art of chocolate. After training in pastry and baking — obtaining his CAP, BEP and then Brevet Professionnel qualifications — he began his career as a commis pâtissier at the famous Georges Blanc brasserie in Vonnas (Bourg en Bresse), where he learned the fundamentals of confectionery.

Driven by curiosity and a desire to explore different techniques, in 2004 he moved to the United Kingdom to work in a French patisserie in Henley on Thames and then, the following year, to Dublin as a tourier and then chef pâtissier in a prestigious hotel. After four years of international experience, he returned to France, working as a pâtissier chocolatier in Arnaud Vullin’s boulangerie pâtisserie in Bourg en Bresse, where he further consolidated his technical mastery of chocolate making. At the age of 24, he was offered a teaching position at the Tsuji Japanese school in Liergues, one of the most respected institutions for professional training in pastry and chocolate making, where he taught the elite of future Japanese chefs for over a decade, consolidating his reputation as a high-level technical trainer.

In 2018, he won the coveted title of Meilleur Ouvrier de France Chocolatier Confiseur. In 2020, he founded Maison Vincent Durant, where he showcased his personal vision with the iconic creations of Chocolats Précieux, often referred to as “jewel chocolates”. Alongside his artisan work, Durant continues to cultivate his passion for teaching, collaborating as a trainer in chocolate and pastry making.