Clement Charlier spent six years gaining Brevet de Maitrise, France’s highest degree for pastry-making.
CLEMENT CHARLIER might be the only chef in Shenzhen who does as much as he does with chocolate. His innovations are endless — chocolate with tea flavors and chocolate with Sichuan pepper, to name a couple.
"All foods mix well with chocolate,” he said. “That’s why I love chocolate so much.”
Charlier, a 25-year-old from northern France...Read More