ANGELE CHAMBON

Little Angèle said that when she became an adult, she would be a shepherd-pastry chef…
She started cooking at 15 years old. Having the appetite to discover everything, she trained in cooking, then in pastry, through all positions, and in all types of restaurants. Attracted by the stars, she travelled a lot and ended up being a pastry chef in Shanghai. Questioning this environment and its quality of life, she decided to drop everything, return to France, and learn the art of chocolate making. She met an atypical chocolatier who would mark a turning point in her career. She learned how to make raw, organic, vegan, and ethical “bean to bar” chocolate, in collaboration with Native American tribes and shamans to preserve the Amazon. This was the start of a great sense of awareness through culinary practice; understanding how a choice can impact one’s body, others, and the earth.

Following a meditation course offered by the chocolate maker, she embarked on a new inward journey, which forced her to question herself and slow down. She became interested in new practices and philosophies, all more exotic than fascinating. Her consciousness widened a little more, awakening her spirituality. Once again, she decided to change her life towards dreams of nature and autonomy. The question that has driven her ever since is: “How to do her part with her tools in co-creating a new world?”
She decided to create her own restaurant, but not like the others... She became a nomadic cook and now collaborates with partners who are committed to teaching the ways of self-mastery, during events dedicated to consciousness and well-being. She offers a plant-based menu, often vegan and allergen-free, but above all, lively and vibrant. She is committed to transmitting knowledge and know-how to awaken bodies and spirits to all forms of healthy food.

Learn the art of making chocolate with her course Make Chocolate Eat Love in November 2024!