I spent my childhood in the family chocolate laboratory.My father passes on to me his knowledge and passion for the art of tasting in general and more precisely in chocolate tasting.I learnt the art of quality in manufacturing.I took the measure of the importance of the quality of the ingredients, the generosity of the recipes and the importance of know-how in craftsmanship.I discovered the world of senses by participating to the almost daily tastings practiced by the Richart family: cooking, pastry, chocolates, wines, and more.From an early age, with my father as initiator and teacher, I joined culinary circles and tasting circles.Aromatic chocolateAfter working in the finance sector, I took over the family business in 2003.Like my grandfather and my father before me, I understand the influence of our senses on enjoyment and particularly the sense of smell and the role it plays in taste. In the continuity of the two generations that preceded me, I devoted myself to the craftsmanship of the family's chocolate, an artisanal chocolate with intense and sometimes complex aromatic notes.The family tradition is thus ensured.From 2007, I have diversified la Maison RICHART, first with macaroons, then with sorbets, ice creams, pastries, desserts, biscuits, spreads and other aromatic delights.Aside from chocolate and tasting, I like everything about gastronomy, cooking, wine, tea, coffee, but also sports, particularly mountaineering.