{"id":7748,"date":"2026-06-30T08:58:02","date_gmt":"2026-06-30T06:58:02","guid":{"rendered":"https:\/\/lesrelaisdugout.fr\/speaker\/vincent-dallet\/"},"modified":"2026-07-02T11:39:44","modified_gmt":"2026-07-02T09:39:44","slug":"vincent-dallet","status":"publish","type":"speaker","link":"https:\/\/lesrelaisdugout.fr\/en\/speaker\/vincent-dallet\/","title":{"rendered":"Vincent Dallet"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Vincent Dallet<\/h2>\n\n<p class=\"wp-block-paragraph\">After twelve years of training under renowned chefs, he developed a solid mastery of the art of chocolate-making and pastry-making, from Lisieux to Deauville, Paris, Rouen, Reims, Lyon, and Paris, working at the establishments of G\u00e9rard Boyer, Georges Blanc, Michel Gu\u00e9rard, and Jacques Maximin. After settling in \u00c9pernay in 1991 with his wife Florence, he established a shop dedicated to the tradition of chocolate-making, working with cacao beans from Venezuela, Brazil, Ecuador, Santo Domingo, and Cuba.   <\/p>\n\n<p class=\"wp-block-paragraph\">A member of Relais Desserts since 1995, he is best known for creating chocolates with fresh herbs, \u201cdynamic\u201d chocolates, Pav\u00e9s d\u2019\u00c9pernay, Pav\u00e9s de Reims, Maca\u2019Rose, and Maca\u2019Bulles.  <\/p>\n\n<p class=\"wp-block-paragraph\">A recipient of awards from Reims Cr\u00e9ator, Marc de Champ\u00e9rard, Gilles Pudlowski, the Guide des Croqueurs de Chocolat, and the Go\u00fbt &amp; Sant\u00e9 competition, he founded Les \u00c9toil\u00e9s de la Champagne, opened the Chocolaterie des Sacres and the \u00c9cole du Chocolat\u2014a place of learning and passion\u2014where everyone can discover their talents and understand the art of chocolate-making as a contrast to standardized industrial chocolate.<\/p>\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"1200\" src=\"https:\/\/lesrelaisdugout.fr\/wp-content\/uploads\/2026\/06\/Vincent-Dallet-1-900x1200.jpg\" alt=\"\" class=\"wp-image-7036\" srcset=\"https:\/\/lesrelaisdugout.fr\/wp-content\/uploads\/2026\/06\/Vincent-Dallet-1-900x1200.jpg 900w, https:\/\/lesrelaisdugout.fr\/wp-content\/uploads\/2026\/06\/Vincent-Dallet-1-300x400.jpg 300w, https:\/\/lesrelaisdugout.fr\/wp-content\/uploads\/2026\/06\/Vincent-Dallet-1-768x1024.jpg 768w, https:\/\/lesrelaisdugout.fr\/wp-content\/uploads\/2026\/06\/Vincent-Dallet-1-1152x1536.jpg 1152w, https:\/\/lesrelaisdugout.fr\/wp-content\/uploads\/2026\/06\/Vincent-Dallet-1-600x800.jpg 600w, https:\/\/lesrelaisdugout.fr\/wp-content\/uploads\/2026\/06\/Vincent-Dallet-1.jpg 1512w\" sizes=\"auto, (max-width: 900px) 100vw, 900px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Vincent Dallet After twelve years of training under renowned chefs, he developed a solid mastery of the art of chocolate-making and pastry-making, from Lisieux to Deauville, Paris, Rouen, Reims, Lyon, and Paris, working at the establishments of G\u00e9rard Boyer, Georges&#8230;<\/p>\n","protected":false},"author":13,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"rs_blank_template":"","rs_page_bg_color":"","slide_template_v7":"","footnotes":""},"speaker-category":[],"speaker-tags":[],"location":[],"class_list":["post-7748","speaker","type-speaker","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - 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