Pastry, chocolate, ice cream and confectionery.
Vincent Vallée discovered the world of catering and pastry-making at a very young age, thanks to seasonal work in his parents' restaurant "Villa Dilecta", which has 1 Michelin star.
Seduced by the creative possibilities offered by pastry-making, at the age of 15 he began an apprenticeship with Jean Claude David (Meilleur Ouvrier de France Glacier). He passed his BEP (vocational training certificate) in pastry-making and was named best apprentice in the Vendée.
He then joined Alain Chartier's Dessert Relais (Meilleur Ouvrier de France Glacier and World Champion in Frozen Desserts) to earn his additional qualification and his Technical Certificate in Pastry-making.
For 3 years, he worked with Patrick Gelencser, a passionate master chocolatier (Relais Dessert Pâtissier), where he discovered the precise and demanding work of "Bean to Bar". It's with his colleague Romain Alain that a positive emulation and a taste for challenge plunge him into the discovery of chocolate-related know-how.
He entered his first competition in 2011 and won second prize in the chocolate sculpture category of the Cabosse d'Or competition in Vannes. It was thanks to this first experience that he faced up to the challenge of creation and research, and developed a taste for competition.
Since then, he has always approached his job with a desire for openness and curiosity, underpinned by high standards and hard work.
In search of new horizons, he moved to the South-West of France and became head of the pastry/chocolate laboratory at Thierry Bamas' (MOF pastry chef and world champion in frozen desserts). Encouraged by Thierry Bamas, who believed in him, he entered the Trophée Criollo, which he won and qualified for the French final of the World Chocolate Masters.
Motivated and supported by Thierry Bamas and Pierre Mirgalet (MOF chocolatier-confiseur), he won the French final of the World Chocolate Masters in Lyon and once again put all his energy into preparing for the WCM final.
Hard work, a great deal of rigour and reflection driven by his curiosity about life enabled him to create an artistic piece vibrant with emotion, in which his half-feline, half-human female character is in total symbiosis with the nature that surrounds her. Thanks to his skills as a pastry chef and chocolate-maker, Vincent has successfully earned the title of World's Best Artisan Chocolatier, offering creations whose taste balance on the palate is meticulously and passionately crafted to perfection.
This recognition, combined with his inquisitive and determined spirit, has led him to surpass himself every day, to work on his technical skills, to renew himself and make new and innovative discoveries to stay at the top of his game.
He enthusiastically shares his expertise and passion for chocolate and pastry-making at conferences and demonstrations, and nurtures new aspirations while remaining very attached to the reality of his work.
Experience, a taste for doing things well, creativity and the creation of all kinds of delicacies could not remain unknown to the general public.
To this end, he created Chocolaterie Vincent Vallée, a space dedicated to chocolates, macaroons, ice creams, pastries and other delicacies, where Flavour rhymes with Happiness.
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