Discover the Éclats du Chocolat jury
An exceptional jury for the first edition of Les Éclats du Chocolat
Yannick Alléno
Yannick Alléno, the world’s most Michelin-starred chef and a leading figure of French gastronomy, will chair the Éclats du Chocolat 2026 jury.
With restaurants in Paris, Courchevel, Monte-Carlo, Dubai, and Osaka, he has embodied a bold, demanding, and innovative vision of French cuisine for more than 25 years.
His career naturally led him into the world of chocolate with the opening of his own chocolate boutique in 2021, where he applies the same technical precision and creative ambition that define his culinary approach.
He will bring this expertise to the jury as it selects the outstanding talents of this new edition of Éclats du Chocolat.
Audrey Lochon
Audrey Lochon is the Quality Manager and R&D Project Leader at Chocolaterie de l’Opéra, where she oversees product development and sensory validation.
She brings extensive experience from renowned chocolate institutions such as Maison Pillon, Valrhona, and Cacaotec.
Her career spans roles in certification systems, production quality control, and technical project management. She has also contributed to applied research on cacao processing equipment, notably in roasting and conching.
Audrey joins the Les Éclats du Chocolat jury with deep technical expertise across the cocoa value chain, from raw material mastery to final product evaluation.
Thierry Lalet
Thierry Lalet represents the fourth generation of chocolatiers leading Maison Saunion in Bordeaux, where he proudly preserves and develops a cherished family legacy.
His expertise was first recognized in 2008 when Saunion joined the prestigious Club of the 12 Best Chocolatiers in France, and again in 2018 with the Club des Croqueurs de Chocolat Family Tradition Award. Dedicated to safeguarding and promoting this heritage, he also serves as President of the French Confederation of Chocolatiers and Confectioners, a mandate recently renewed through 2028.
We are delighted to welcome his expertise and passion to the jury of the 2026 edition.
Marianne Chandernagor
Marianne Chandernagor is the Director of the Salon du Chocolat et de la Pâtisserie in Paris and Lyon, where she leads the organization of these flagship events in collaboration with industry professionals, exhibitors, and institutional partners.
With over 20 years of experience in public event management, she has overseen the development of thematic trade shows that highlight artisanal know-how and visitor experience.
A true chocolate enthusiast, she closely follows industry trends and artisan innovation. She joins the jury of Les Éclats du Chocolat with sharp insight into creativity, brand identity, and the sensory impact of the entries.
Mathéo Attard
Mathéo Attard, a young chocolatier trained at the University of Trades and CFA of Bayonne, was crowned Best Apprentice Chocolatier-Confectioner in France in 2022 at just 19 years old.
His victory, achieved during his very first competition, stood out among seven other finalists selected through regional contests and was validated by three separate juries assessing production, tasting, and presentation. Completing his apprenticeship at Chocolaterie de la Couronne in Pau, he represents a new generation of artisans combining technical excellence with high standards, supported by dedicated mentors and employers. This prestigious title has since opened the door to international study trips, notably to Switzerland and Cameroon, alongside fellow chocolate professionals.
His participation in the Salon du Chocolat et de la Pâtisserie highlights the vitality and future of the profession, built on both transmission of knowledge and artisanal excellence.
Priscilla Lanzarroti
Priscilla Lanzarotti, author, columnist, and pastry critic, is known for her candid and discerning approach to tasting. Her highly trained palate has led her to serve on the juries of several prestigious competitions, including the Grand Prix de la Pâtisserie de Paris, as well as to appear on numerous television and radio programs.
She has explored countless pastry destinations in search of exceptional creations, which she analyzes with enthusiasm and a distinctive poetic touch. She is the author of Renversantes! (First Editions), a book that presents, through narrative storytelling, the thirty finest pastry shops in Paris. Today, her growing awareness of environmental and sustainability issues in food production has inspired her to reflect on the future of pastry and the importance of taste education for children.
Through her work, she encourages audiences to engage with the pastry of tomorrow and will address these themes during the conference program she hosts at the Salon du Chocolat. She has also recently launched her eponymous pastry blog, where she shares her passion and explores the key challenges facing the world of sweet gastronomy.
Victoire Finaz
A pioneer of a profession she created herself, Victoire Finaz is France’s first Chocologist. Coming from a family of chocolatiers in Lyon, she combines an academic background in psychology and a thesis focused on chocolate expertise, tasting, and sensory analysis with technical training acquired at Ferrandi Paris during an advanced pastry program alongside Pierre Hermé.
For the past fifteen years, she has led “Chocology” workshops, inviting adults and children alike to discover chocolate tasting in the same way one would experience a fine wine. Author of several books, including Super Chocolat, with a foreword by Pierre Hermé, she is also the founder of her own personalized chocolate brand. In 2024, her contribution to the promotion of French gastronomy was recognized with her appointment as a Knight of the French Order of Gastronomic Influence.
Her presence on the Éclats du Chocolat jury reflects her enduring mission: to share and democratize the subtle art of chocolate tasting.
Raphaële Marchal
Raphaële Marchal is a journalist, author, and food columnist with a passion for gastronomy, pastry, and chocolate.
A contributor to publications such as Fou de Pâtisserie and Fou de Cuisine, she has a particular interest in the craftsmanship of pastry chefs and chocolatiers and in the people who drive France’s creative dessert culture. In 2016, she published À la Folie, a book featuring signature desserts from sixty leading names in French pastry, from Pierre Hermé to Cédric Grolet.
Today, she continues to share her expertise and perspective on gastronomy and pastry through her columns, editorial collaborations, and public speaking engagements.
Agathe Saillard
Agathe Saillard, Food & Catering Communications Manager at Galeries Lafayette, promotes gourmet offerings, exclusive events, and collaborations with leading chefs on a daily basis.
With a background in communications consulting and extensive experience in both retail and gastronomy, she is also the creator of the culinary blog My Little Recettes. Passionate about fine pastry and a dedicated lover of all things cocoa, she has spent nearly fifteen years exploring the world behind the scenes of top pastry houses and chocolate makers, meeting renowned chefs, master chocolatiers, and emerging Bean-to-Bar talents.
As a jury member, she places the pursuit of exceptional chocolate at the heart of her approach, with a strong interest in bean sourcing, brand heritage, and product innovation.
Camille Basset Chercot
Camille Basset Chercot is Buyer for Sweet Grocery Products and Chocolate Partners at Galeries Lafayette Le Gourmet.
She joined the Gourmet teams nearly two years ago, bringing with her ten years of experience in mass retail and the food industry, complemented by an entrepreneurial venture. Passionate about discovering products that are beautiful, delicious, and responsibly made, she is constantly on the lookout for new gems. Her ultimate comfort food? Chocolate in all its forms, especially dark chocolate and the artisans who craft it with excellence.