Vergne chocolate shop
Eric and Corinne VERGNE, pastry cooks, ice cream makers, chocolate makers and caterers, invite you to come and discover a gourmet institution.
Created in 1964 by Georges and Roselyne VERGNE, his parents, Eric VERGNE, holder of the Master Pastry Chef and Master Chocolate Chef titles, has been at the helm of the family business since 2000, assisted by his wife Corinne and some twenty employees. A former pastry chef to the Prime Minister at Matignon, he has worked in the prestigious laboratories of Jacques in Mulhouse, Peltier and Dalloyau in Paris.
Although the house was originally a pastry shop, it has also become, over time, a chocolate factory renowned throughout eastern France, where only the finest raw materials are used: Valrhona chocolate, almonds from Spain and hazelnuts from Italian Piedmont, butter from the Echiré cooperative, among others.
Patissier, ice-cream maker, chocolate maker and caterer are now their four professions. Passionate craftsmen, seeking excellence, they rigorously select the best raw materials, they work with respect for tradition but also by opening up to the world to give free rein to their creativity.
As the ultimate guarantee of quality, Eric VERGNE, finalist in the Best Apprentice of France competition, was elected Best Young International Pastry Chef in Copenhagen, and has been a member of the RELAIS DESSERT Association for 10 years, an association that brings together the 100 best pastry chefs in the world.
> The shops with their modern and chic design are located in Belfort, Montbéliard and Audincourt.
Created in 1964 by Georges and Roselyne VERGNE, his parents, Eric VERGNE, holder of the Master Pastry Chef and Master Chocolate Chef titles, has been at the helm of the family business since 2000, assisted by his wife Corinne and some twenty employees. A former pastry chef to the Prime Minister at Matignon, he has worked in the prestigious laboratories of Jacques in Mulhouse, Peltier and Dalloyau in Paris.
Although the house was originally a pastry shop, it has also become, over time, a chocolate factory renowned throughout eastern France, where only the finest raw materials are used: Valrhona chocolate, almonds from Spain and hazelnuts from Italian Piedmont, butter from the Echiré cooperative, among others.
Patissier, ice-cream maker, chocolate maker and caterer are now their four professions. Passionate craftsmen, seeking excellence, they rigorously select the best raw materials, they work with respect for tradition but also by opening up to the world to give free rein to their creativity.
As the ultimate guarantee of quality, Eric VERGNE, finalist in the Best Apprentice of France competition, was elected Best Young International Pastry Chef in Copenhagen, and has been a member of the RELAIS DESSERT Association for 10 years, an association that brings together the 100 best pastry chefs in the world.
> The shops with their modern and chic design are located in Belfort, Montbéliard and Audincourt.
55 rue Jacques Foillet
25200
MONTBELIARD
Web site (URL) : http://www.patisserie-vergne.fr/
e-mail : contact@patisserie-vergne.fr
03 81 91 37 85
