France
Patrick Roger started his professional career at the age of 15 as a pastry apprentice. In 2000, when he was 33, his inventiveness and talent earned him the highest distinction in the French gastronomic world, the title of Meilleur Ouvrier de France. He was also awarded the title of best chocolate craftsman of Paris, by the Ville de Paris. As a true chocolate craftsman, Patrick Roger relies on the dexterity of his hands and the quality of the best natural ingredients. “My business is taste,” he says. “Without taste, it doesn’t work.”
Recently, Roger collaborated with Karl Lagerfeld and Magnum, the ice cream brand, to create a hotel suite entirely made of chocolate.
Today, Patrick Roger has his own chocolate boutiques in Paris.
Patrick Roger a commencé sa carrière professionnelle à l’âge de 15 ans en apprentissage. En 2000, à 33 ans, son investissement et son talent l’ont distingué du monde de la gastronomie Française, et il a obtenu le titre de Meilleur Ouvrier de France. Patrick, a récemment collaboré avec Karl Lagerfeld et la marque de glace Magnum, pour la création d’une suite d’hôtel entièrement faite de chocolat. Aujourd’hui il dirige ses propres boutiques à Paris.
