HISTORICAL DRUART CHOCOLATE FACTORY.
Since 1982, Druart Camille has been involved in Haute Gastronomy.
A graduate of the famous Ecole Hôtelière de Namur, in Belgium, he was awarded the coveted first prize for cuisine.
He was specialised in the preparation of sauces and became a master in the elaboration of fish-based dishes.
A great lover of pastries, he trained at Lenôtre and other renowned Belgian pastry chefs because for Camille, a good meal can only end with a delicious dessert.
In parallel with his work with Michelin-starred chefs, he began to work with his mother, herself a food consultant, in the manufacture of chocolates.
It quickly became a passion and Camille decided to embark on this fabulous adventure in the "Chocolate World".
Having had no contact with other chocolate makers during her training, Camille had a very personal inspiration for the elaboration of filled chocolates, called "pralines" in the Kingdom of Belgium. It was thus as a self-taught man that he reached the summit of his art.
Apart from the great classics, such as pralines, marzipan and others, Camille was mainly inspired by his training as a saucier. He thus went off the beaten track and created original recipes, unheard of at the time, which positioned him as a Master Chocolatier:
the Druart brand was born.
His taste for travel took him all over the world and each journey inspired new creations.
The discovery of China brought him to meet the woman who was to become his faithful collaborator, his wife Mixia. With a doctorate in mathematics, she brought the foundations of the company structure and coupled with her husband's expertise in chocolate, they now form an inseparable team united by love and passion.
From China, he was inspired by the spices used for the famous Peking duck. His meeting with the Peking chef allowed him to learn the secret of the spice mixture and to apply it to the making of his chocolate "The Five Flavours". Other creations followed: from Thailand, the "coconut milk and curry", from Brazil the "Bahia", coconut and rum mousse, Sri Lanka, "cinnamon", from France, the "Haut Médoc" ganache, red wine chocolate from Bordeaux, Japan the "Wasabi" and the "Soleil Levant", a ganache finely flavoured with Japanese Nikka whisky...
In the magnificent valley of the Honnelles, its shop, installed next to the workshop, offers a whole range of top-of-the-range chocolates. It is often visited by celebrities as well as all refined amateurs in search of gastronomic perfection. It is moreover this perfection that has enabled the House of Druartto be a supplier to the House of Fauchon in Paris for more than 20 years.
Druart chocolates have pleased some presidents, kings and other stars, but discretion remains the rule.
Camille Druart and his wife Mixia continue in their search for quality and creativity, the very essence of their craft business. In addition to original and audacious creations such as the "Grand Cru" whisky assortments, the "Mathilde" (natural rose ganache, created for the queen of the Belgians), the "Druart" (with coriander seeds), Camille Druart has recently created other chocolate treasures such as for our famous and talented Belgian writer Amélie Nothomb, a great lover of Druart chocolate: the "very cocoa" ganache flavoured with a hint of cinnamon and the discreet passage of cloves from Sri Lanka and the other, a fine mousse with chocolates from Java and Madagascar, subtly spiced with rum from Cuba and coffee from Costa Rica.
Today, as in the future, ChocolaterieDruart offers a real journey through the world of flavours and emotions for the happiness of the finest palates.
Since 1988, date of the transformation of ChocolaterieDruart SA, exports have multiplied and Druart chocolates have been found in the USA, Japan, France and England,
quality remains the main objective.
Druart chocolates have been placed among the 10 best chocolate makers in Belgium and ranked best chocolate maker in Japan in the category craftsmanship and quality.
Newspapers and magazines followed us and recognised our product as out of the ordinary, high quality with a philosophy close to the product and the human being.
The quality of Druart chocolates has enabled the company to ensure recognition in the accuracy and balance of the materials and to establish its reputation as a top-of-the-range chocolate, recognised by fine gourmets and fine tasters.
After the destructive floods of 2018, the Druart chocolate factory is taking shape in a new setting.
We also had the pleasure of welcoming Alexandre Druartson to share the torch with our team.
With his rich cultural and practical experience abroad, he brings a new lease of life to the Druartchocolate factory as well as to the company.
With his rich cultural and practical experience abroad, he brings a new lease of life to the Druartchocolate factory, both in design and in the search for quality.
We have also thought about a stricter ethic, both in the choice of our suppliers and raw materials in order to conduct our chocolate factory in respect of finished products, the environment, growers and consumers.
ChocolaterieDruart has given itself the mission to continue to create and produce quality chocolates and to keep our motto for the future:
"Excellence at the service of Taste".