Discover the secrets and master the techniques of Alexis Sanson, Chef Chocolatier Confectioner

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Alexis Sanson

Chef Chocolatier Confectioner | Instructor
Alexis Sanson
Alexis Sanson is a Chocolatier and Confectioner Chef, and an instructor at the Académie des Experts.

After completing a comprehensive training — CAP in Pastry, additional specialization, CAP in Chocolate and Confectionery, followed by two BTM diplomas (in Pastry and in Chocolate & Confectionery) — Chef Sanson built a solid technical foundation at Yver Chocolatier in Granville. There, he discovered the demanding and meticulous world of chocolate, especially through the creation of artistic showpieces, a skill he honed after hours.

A competitor at heart, Alexis Sanson has taken part in numerous prestigious competitions: the Trophée Pascal Caffet, the WorldSkills (Olympiades des Métiers), the French selection for the Mondial des Arts Sucrés, and advanced to both the semi-final and final of the Meilleur Ouvrier de France Chocolatier Confiseur competition.

His passion for craftsmanship and sharing knowledge naturally led him to teaching. He began as an instructor at the INBP (National Institute of Bakery and Pastry), where he worked alongside MOFs and World Champions, before joining the Académie des Experts by Délices et Créations (formerly DGF) to train the next generation of artisans and professionals.

For VoilaChef, Alexis Sanson presents three technical yet accessible and indulgent recipes: a shiny chocolate egg filled with a crispy hazelnut praline, perfectly textured pear fruit jellies, and soft chocolate-peanut nougat bars that are both melt-in-the-mouth and irresistible.

Signature creations of Alexis Sanson

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Alexis Sanson
Ludovic Richard
Jeffrey Cagnes et Cyrille Van Der Stuyft
Julien Dugourd
Michaël Bartocetti
Déborah Libs
Anne Coruble
Johan Giacchetti
Olivier Lainé
Guillaume Cabrol
Julien Alvarez
Maxence Barbot
Stéphane Augé
Angelo Musa
Joël Schwalbach
Nicolas Cloiseau