In short: Emmanuel Macron succumbed to the artisanal chocolate mousse of a French pastry chef awarded in 2016, whose success exploded in Japan. The Head of State even sent a letter dated August 12, 2021 to commend the excellence of chocolate and craftsmanship.
You will love this delicious story: Emmanuel Macron tasted and praised the mousse in 2021, which propelled this creation into the circles of French gastronomy. This story connects artisanal tradition and presidential recognition.
A prize-winning mousse that conquered the Élysée
The mousse, made by the French pastry chef Catherine Bréard, won the contest for the best amateur chocolate mousse in 2016. During an event in Paris, the staff of the Élysée requested that it be presented to the president.
On August 12, 2021, Emmanuel Macron sent her a letter of congratulations in which he praised her “excellence” and her sense of entrepreneurial adventure. To read the first account, check the report by Paris Normandie.
From the 2016 contest to Japan: an unexpected success
After leaving human resources at 59, the chef trained at Cordon Bleu and then developed her mousse in Japan, where her son Alix lived. The idea of exporting started with free tastings and then orders from fine grocery stores.
This entrepreneurial journey illustrates how an artisanal pastry can become an international gourmet product. To learn more about the media coverage, see the feature in Gala.
The artisanal method: chocolate, texture, and know-how
The featured recipe favors high-quality chocolate, an airy texture, and an artisanal process passed down empirically. This approach places the dessert in the category of modern French dessert, halfway between pastry and haute cuisine.
tasters highlight the balance between the intensity of chocolate and the lightness of the mousse, a criterion that convinced the Élysée and connoisseurs of exceptional pastries. This taste precision explains its lasting success.
Pop-ups and recognition: exceptional pastry in 2026
In 2026, the chef increased the number of pop-ups in Paris to introduce her artisanal mousse to the French public, following the rise in Japan. Fine grocery stores continue to buy this product that has found its place among gourmet creations.
The success is also symbolic: it shows that French gastronomy can promote late-blooming artisans and transform a popular dessert into an international showcase. It’s a great lesson for the pastry sector.
To deepen the connection between the Macron family, their close ones, and portraits of figures like Sébastien Auzière, discover more biographical elements and archives at sebastien-auziere.fr, where complete resources about the family and their loved ones can be found.
