DAVID LEMÉE

In addition to his apprenticeship in the family patisserie, David Lemée has almost 20 years' experience. After Granville, Rennes, Valence and Saint-Sever, he set up his laboratory in Serres-Gaston en Chalosse. Here, he works with Valrhona chocolate, particularly the grands crus. In the area, he doesn't go unnoticed. For chef Michel Guérard, he created an armagnac-verbena-lime chocolate. Ballotins, bars, spreads and ice creams can be found at the main markets, farmers' markets, Christmas markets and in various retail outlets.