About Us

ERic GirerdMaster Chocolatier Eric Girerd combines the finest selected ingredients and artisan techniques to bring the most delectable chocolate treats.

Eric Girerd chocolates are haute couture, with a timeless style which feels classic yet contemporary. Giving a treasure chocolate has never been this fashionably correct.

Using up to 72% cocoa beans these high concentrations result in stick complex flavor. A successful ganache allows each vintage cocoa bean to express itself freely.

Master Chocolatier Eric Girerd is the Vice President of the U.S. Chapter of L’Academie Culinaire de France which aims to carry on the great tradition of culinary excellence and science. They also work with suppliers and farmers to improve the quality of foods for the grand pleasure of their clients and supporters.


1976 – 1986 Auberge du Pere Bise Talloire (France) *** Michelin
Opening 1986 – 1992 Palais Jamia, Fez (Morocco)
Tamanaco Hotel, Caracas (Venezuela)
Rengaya Restaurant, Tokyo (Japan)
Toucan restaurant, Tokyo (Japan)
La Pyramide, Vienne (France) *** Michelin
Imperiale Palace, Annecy( France) ** Michelin
Vista Group, Tokyo (Japan)
1994 – 1999 Le Chantilly, New York, NY
San Domenico, New York, NY
Tavern On The Green, New York, NY
Lotte Hotel Group, Seoul South Korea
Executive Corporate Pastry Chef Fauchon Asia


Grand Opening L’atelier du chocolat – New York City

Grand Opening L’atelier du chocolat – Jersey City, NJ


2014 Top 10 Chocolatier in North America (USA)
2013 Knighted Chevalier du la Merite Agricole (France)
2009 Member of L’Academie Culinaire de France ( USA )
1983-1984 First Place Centre Alpes Sugard Work Annecy (France)
First Place Arpajon Sugar Work (France)
1981-1982 First Place Chocolate Arpajon (France
Second Place “Journee du Gout ” Sologne (France)
1979-1980 First Place for Chocolate La Roche Sur Foron (France)
Second Place Champion de France of Confiserie Paris
Second Place Arpajon Sugar Work (France)First Place Bol D’OR Ice Cream & Sorbet Nice (France)