Experienced and talented artisan chocolatier

Sébastien Colombel, an artisan chocolatier since 1992, holds two diplomas from the Ecole de Paris des Métiers de la Table (EPMT).

After starting his career at Colas in Maule, Yvelines, Sébastien worked in some of the most prestigious luxury chocolateries in Paris, such as Constant, Girard and Chaudin. He then spent 20 years at La Maison du Chocolat, where he served as Deputy Manager of Interior Operations and was responsible for training young graduates, mentoring over 85 chocolatiers during this time.

For Sébastien, La Maison du Chocolat remains the ultimate reference for French luxury chocolate, known worlwide for its excellence, expertise and craftsmanship.

In 2019, Sébastien and his wife Christelle opened their own chocolaterie in Mieussy, Haute-Savoie. Christelle manages the administrative side of the business, allowing Sébastien to focus on creating artisanal chocolates.

Our creations

We produce a wide range of artisanal chocolates: bars, Perles du Giffre, mendiants, chocolate bonbons, treats, hot chocolate, spreads, homemade pralines, molds, gift boxes, assorted chocolats, marshmallows, as well as biscuits and travel pastries (Muffins, Mieussy, Tartlets).

We have created our signature chocolate "Or Noir", which comes in two chocolate versions: L'Elégante Noir 72,7% and L'Elégante Lait 42,3%.

Evolution and Innovation

In May 2022, Sébastien completed a refresher course in ice cream making at LeNôtre with Gérard Taurin, a Meilleur Ouvrier de France and World Champion of Ice Cream.

Since 2024, we have also been making artisanal ice creams.

Come meet us

We welcome you to our Lab-Shop, where you can watch us work, taste our creations, and chat with us. You can also find our products at various markets, fairs and events in the region, as well as at the Epicerie de la Montagne (Proxy) in Mieussy.

We collaborate with many local and national businesses, as well as corporate committees in the region.

Distinction

We received the 'Silver Tablet' distinction in the prestigious 2025 Guide of the Club des Croqueurs de Chocolat.