Where does your attraction for the arts and crafts come from? I've always been very sensitive to the manual arts. The gesture, the hand and its intelligence have always fascinated me.  In my profession, as in that of my brother Emmanuel, an art cabinetmaker, or in the work of my friends, potters, ceramists, painters and sculptors, we find the emotions generated by the combination of hands and heads. I admire these fusions. What connection do you make between the métiers d’art and your work as a pastry and chocolate chef? The relationship with materials is obvious. Materials are alive, whether it’s chocolate, clay, sugar, or iron. Melting, twisting, fracturing, emulsifying, baking—there are so many similarities between earth and chocolate. We speak the same language. What interest do you see in attending Révélations, the international biennale of fine crafts and creation? Révélations is the key event dedicated to fine crafts and international creation, and I have a deep appreciation for the art and intelligence of the hand. For me, it’s a privilege to discover these artists. In fact, in April 2026, I am organizing a second exhibition in Paris called EGG'XTRAORDINAIRE. It’s a project driven by the desire to intertwine arts and materials through the intelligence of the hand. You can see that art is an essential part of my life—though, unfortunately, I will never have a Soulages at home!