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Damien Piscioneri


I was lucky enough to work with the best chefs in France and abroad before I opened my restaurant and cake shop in Paris. I've worked everywhere from the Four Seasons Hotel Gresham Palace in Budapest, Caesars Palace in Las Vegas and Sketch in London to Café Pushkin in Russia. My career has given me a better understanding of what international clients are looking for. That's why when I'm asked to work abroad, I always use Chocolaterie de l’Opéra products. Their unique flavour profile is a real surprise for many pastry chefs overseas. It stands out and is a USP for anyone who wants to impress clients with a discerning palate.

These products are easy to pair with any kind of ingredient so they can be used in local specialities.