Eric Girerd Master Chocolatier combine the finest selected ingredients and artisan techniques Eric Girerd chocolates are haute couture, with a timeless style with feels classic and contemporary. Giving a treasure chocolate has never been this fashionably correct. Using up to 72% cocoa beans these high concentrations result in stick complex flavor. A successful ganache allows each vintage cocoa bean to express itself freely.
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| 1976 – 1986 | Auberge du Pere Bise Talloire (France) *** Michelin | |
| Opening 1986 – 1992 | Palais Jamia, Fez (Morocco) Tamanaco Hotel, Caracas (Venezuela) Rengaya Restaurant, Tokyo (Japan) Toucan restaurant, Tokyo (Japan) La Pyramide, Vienne (France) *** Michelin Imperiale Palace, Annecy( France) ** Michelin |
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| 1992 – 1994 | EXECUTIVE PASTRY CHEF Vista Group, Tokyo (Japan) |
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| 1994 – 1999 | Le Chantilly, New York, NY San Domenico, New York, NY Tavern On The Green, New York, NY |
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| 1999 – 2001 | EXECUTIVE PASTRY CHEF Lotte Hotel Group, Seoul South Korea Executive Corporate Pastry Chef Fauchon Asia |
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| 2002 | Open home business “Eric Girerd L’atelier du chocolat” | |