Jérôme Grimonpon is a French national who earned his pastry CAP at the Campus of Trades and Crafts in Tours. After obtaining this diploma, he moved to Belgium in order to perfect his art.
Some of the pralines that Jérôme created have been awarded medals. We can mention the following:
- In 2012, his old-fashioned praline creation coated with 70% dark chocolate and decorated with gold leaf won first prize in the best artisan competition;
- In 2015: he took 2nd place at the Chocolaterie Awards and won the jury's tasting prize with his Yuzu jelly praline served with a matcha tea ganache;
- In 2016: for his first participation at the Brussels Chocolate Fair, Jérôme won two medals at the International Chocolate Awards. He won the bronze medal with his praline with fig marmalade and thyme ganache and the silver medal with his praline with komatsuna compote (Korean spinach) accompanied by a toasted sesame praline;
- In 2017: his creation "Detox" with blackcurrant jelly and rosemary ganache, was awarded the Silver Medal at the International Chocolate Awards.
In 2016 and 2017, his chocolaterie was recommended by the guide "Petit Futé" and the magazine for French expatriates in Belgium "Juliette & Victor".
He also launched "Bean to bar" bars with chocolate from the Solomon Islands, Colombia and Nicaragua, "Belgian bronze" with fig jam and thyme ganache, pralines with speculoos ganache and a ganache with Espelette chilli pepper.
In 2020, Gault&Millau included Jérôme Grimonpon for the fourth time in its new guide of the best chocolate makers. We also learned that he was awarded the title of Chocolatier of the Year 2020, in Wallonia, Brussels and in Flanders.