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.

Biography

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
1992 – 1994 EXECUTIVE PASTRY CHEF
Vista Group, Tokyo (Japan)
1994 – 1999 Le Chantilly, New York, NY
San Domenico, New York, NY
Tavern On The Green, New York, NY
1999 – 2001 EXECUTIVE PASTRY CHEF
Lotte Hotel Group, Seoul South Korea
Executive Corporate Pastry Chef Fauchon Asia
2002 Open home business “Eric Girerd L’atelier du chocolat”

Awards

1979 First Place for Chocolate La Roche Sur Foron (France)
1980 First Place Bol D’OR Ice Cream & Sorbet Nice (France)
Second Place Champion de France of Confiserie Paris (France)
Second Place Arpajon Sugar Work (France)
1981 Seconde Place Chocolate Intersuc Paris (France)
1982 First Place Chocolate Arpajon (France)
Seconde Place “Journee du Gout ” Sologne (France)
1983 First Place Arpajon Sugar Work (France)
1984 First Place Centre Alpes Sugard Work Annecy (France)