Chocolate Artisans Gather for the 11th Annual Passion Chocolat Salon in Agde

The 11th edition of the Passion Chocolat salon opened its doors at the Moulin des Évêques in Agde, bringing together renowned chocolatiers, pastry chefs, and culinary experts for a weekend celebration of cocoa. Running from Friday to Sunday, the event offers visitors family-friendly activities, demonstrations, and unique culinary creations that blend traditional techniques with regional flavors.

Among the featured artisans is Axel Goujon, son of three-Michelin-starred chef Gilles Goujon. Having recently opened his own boutique in Fontjoncouse, Goujon presents refined confections including chocolate cigars housed in traditional boxes. Visitors purchasing his chocolate bars also have a chance to find a golden ticket awarding a complimentary meal at the family's restaurant, the Auberge du Vieux Puits.

The festival also welcomes Francis Gayraud, a retired pastry instructor who spent 32 years teaching at the Chamber of Trades and Crafts in Aveyron. Having trained over a thousand apprentices—including famous chef Cyril Lignac—Gayraud joins longtime friend Nathalie Galès to showcase regional specialties from the Aveyron area during special weekend demonstrations.

Chocolate enthusiasts can also discover innovative local flavor combinations crafted by Emmanuel Servant, a chocolatier from Marseillan. Operating under the name Douceurs d'Oc, Servant incorporates local products into his sweets, producing items such as the Marseillanais, which blends Noilly Prat with nougatine, and the Lavandounes, combining olive and lavender notes.

Mickaël Azouz, winner of the inaugural Pastry World Cup in 1989, adds to the lineup of master chocolatiers. Based in Vesoul, Azouz specializes in elaborate ganaches, traditional pralines, and chocolate-enrobed candied oranges, providing attendees with a glimpse into award-winning confectionery artistry.

Younger visitors are invited to participate in hands-on workshops hosted by pastry designer Laetitia Estournet, allowing children starting from two years of age to create and take home their own chocolate treats. Meanwhile, apprentices from the CFA Nicolas Albano in Sète showcase their skills in chocolate bonbon production, with sales supporting financial aid for future artisans.

In addition to tastings and cooking demonstrations, the event incorporates cultural and agricultural elements. Organic cocoa producer Kaoka Bio hosts morning educational sessions on the origins of chocolate, while regional vineyards offer daily wine pairings featuring local labels to complement the weekend's gourmet offerings.