Patrick Roger is considered one of the best, if not the best French chocolatier. He is also a talented sculptor and a business manager at the head of nine boutiques.
On the eve of Easter, he celebrates with pretty geese with cocoa from Madagascar and hedgehogs garnished with fried pralines. To try to unravel its mysteries through its – very particular – relationship with food, we met him in his shop in the 6th arrondissement of Paris.