07/20/2022 - Since his teenage years, Patrick Aubrion has been passionate about chocolate and continues to discover the wonderful world of cocoa, a journey that has already taken him to many places on our planet, a quest far from over.

Patrick's career began very early, in the bakery of the father of a childhood friend. Chocolate and pastry scents are forever in the memory of the 8-year-old. In this village bakery, he took his first steps in the work of chocolate: tasting, combination, experiences around flavors and ingredients. Young Patrick quickly understood what he had to do with his life. By creating his first praline, Patrick convinces his parents to allow him to train as a chocolatier;  four years later, he graduated brilliantly, ready to conquer the world.

In 1994, Patrick moved to France; he worked day and night in the emblematic Parisian pastry shop Fauchon and trained with the renowned master Pierre Hermé.  Rich in this experience, and full of enthusiasm, he returns to the De Baere pastry shop in Belgium, an ideal step to perfect his skills as a chocolatier in the world of pastry.  In 1996, he embarked along side Pierre Marcolini on an adventure in Brussels that lasted 14 years and brought the Marcolini brand an international reputation.  At the same time, Patrick participates in international competitions of  which he is very often a laureate: many gold and silver medals crown his original artistic creations. The most prestigious titles are undoubtedly those of European champion and vice-world champion of the chocolate factory.

Patrick Aubrion is a true ambassador of chocolate. His perfect mastery of the subject, his commitment to innovation and his unreserved enthusiasm ensure a bright future for this noble product.

RÉMY COINTREAU GASTRONOMIE’s proud to welcome Patrick AUBRION among its Ambassadors.