Published on 6/15/24

Cercle V Calendar x Grégory Lejeune

Portrait Grégory Lejeune

My knowledge in Naturopathy inspires my choices of ingredient combinations, reveals Grégory Lejeune, Pastry Chef at Delicatessaine in Nantes.

His talent shines in his creation, the 'Oqo'Délie,' a velvety Oqo 73% mousse enhanced by Wiri Wiri chili, a soft almond biscuit, a tonka bean cream, and a seed-infused shortbread.

The Wiri Wiri chili, with notes of dried fruits, brings a gentle warmth that complements the intensity of Oqo 73% perfectly. "The chili, rich in potassium, pairs with the magnesium in the chocolate, creating a combination beneficial for the body."

Patisserie Grégory Lejeune - Oqo'Délie
Oqo valrhona
Fruity
Single Origin

Oqo 73%

Like the crackling sound of a fire, Oqo’s whole cocoa bean pieces take you back to cocoa’s earliest origins. It has a raw, almost mineral texture, with crunchy pieces of cocoa bean which erupt like a shower of glittering sparks, and powerful acidic and fruity notes that give way to warm undertones of roasted cocoa. The *cocoa beans are from the Ambanja District (Madagascar).