A Meaningful Return: Victoire Finaz Meets FERRANDI Paris…

A Meaningful Return: Victoire Finaz Meets FERRANDI Paris International Students

#News #Gastronomie & Arts culinaires
12 December 2025
A Meaningful Return: Victoire Finaz Meets FERRANDI Paris International Students

Born into a family of chocolatiers, Victoire grew up surrounded by cocoa before pursuing studies in psychology and marketing. Recently, she returned to FERRANDI Paris to give a talk to the students in the Intensive Professional Program in French Pastry, a meaningful moment for her at the very school where she trained in chocolate making and pastry and earned her diploma as a chocolate maker. Looking back, she recalls that her best memories at FERRANDI were the people she met—passionate professionals and talented classmates from around the world. “Ferrandi gave me a lot of methods and a great opportunity to discover the complexity of chocolate,” she shared. “Making chocolate is not easy, and it gave me the patience to build my own brand.”

Today, Victoire is known as la Chocologue—a title she pioneered to elevate chocolate through sensory analysis, tasting rituals, and a deep appreciation of terroir and craftsmanship. Since graduating, she has devoted herself to the art of tasting chocolate much like an oenologist approaches wine: visiting plantations, studying cacao trees, refining her senses, and developing unique expertise in cocoa flavor profiles. In 2009, she launched her artisanal brand, Les Carrés Victoire, and has since led tastings, masterclasses, and lectures for professionals and enthusiasts. Her innovative approach earned her national recognition, including the title of Chevalier in the French Order of Gastronomic Influence.

Born into a family of chocolatiers, Victoire grew up surrounded by cocoa before pursuing studies in psychology and marketing. Recently, she returned to FERRANDI Paris to give a talk to the students in the Intensive Professional Program in French Pastry, a meaningful moment for her at the very school where she trained in chocolate making and pastry and earned her diploma as a chocolate maker. Looking back, she recalls that her best memories at FERRANDI were the people she met—passionate professionals and talented classmates from around the world. “Ferrandi gave me a lot of methods and a great opportunity to discover the complexity of chocolate,” she shared. “Making chocolate is not easy, and it gave me the patience to build my own brand.” Today, Victoire is known as la Chocologue—a title she pioneered to elevate chocolate through sensory analysis, tasting rituals, and a deep appreciation of terroir and craftsmanship. Since graduating, she has devoted herself to the art of tasting chocolate much like an oenologist approaches wine: visiting plantations, studying cacao trees, refining her senses, and developing unique expertise in cocoa flavor profiles. In 2009, she launched her artisanal brand, Les Carrés Victoire, and has since led tastings, masterclasses, and lectures for professionals and enthusiasts. Her innovative approach earned her national recognition, including the title of Chevalier in the French Order of Gastronomic Influence. Driven by her belief in the power of transmission and mentorship, Victoire explained, “I strongly believe in sharing information and experience. I’m honored to come back to Ferrandi to share my expertise with the students about chocolate, tasting, and the art of tasting chocolate.” During the session, she guided students through a sensory exploration of chocolate, teaching them how to evaluate aroma, texture, and origin with intention. Victoire also offered heartfelt advice to the next generation of gastronomic professionals: “Be passionate about the products, be curious, travel, sp


Driven by her belief in the power of transmission and mentorship, Victoire explained, “I strongly believe in sharing information and experience. I’m honored to come back to Ferrandi to share my expertise with the students about chocolate, tasting, and the art of tasting chocolate.” During the session, she guided students through a sensory exploration of chocolate, teaching them how to evaluate aroma, texture, and origin with intention.


Victoire also offered heartfelt advice to the next generation of gastronomic professionals: “Be passionate about the products, be curious, travel, speak with professionals—we learn so much when we talk to others. Discover ingredients from abroad and from France. We never stop finding new aromas, new textures. It’s fascinating.” As an engaged alumna, she emphasized the importance of connection: “It’s so important to connect graduates and current students. Speaking together, exchanging, giving advice—it’s very rich. I’m proud to be part of the alumni, and I hope you can do the same.”


Her visit offered a meaningful blend of insight and hands-on discovery, leaving students motivated to forge their own unique journeys in the world of gastronomy.