The Museum team

Ambassador  : Gaëtan Fiard


Gaëtan Fiard, Museum ambassador 2015

Gaetan Fiard

The Museum les Arts du Sucre et du Chocolat Yves Thuriès calls this year a young (25 years old) and brilliant Pastry Chef  : Gaëtan Fiard as ambassador for this year 2015.

He follows Stéphane Klein, the ambassador in 2014.

In this capacity he will produce in the Museum laboratory a sugar creation that will be exhibited besides the amazing Yves Thuriès’s collection of sugar and chocolate works.

World champion of Confectionary Art in 2014 with the French selection, his presence in Cordes sur Ciel won’t go unnoticed !

His carreer

Successively second Station Chef then Station Chef, he becomes in 2012 first Station Chef for the starred restaurant of the Hôtel Fouquet’s Barrière Le Diane.

His rewards

  • 3rd position at the Sugar Art competition of the 5e International Biennale of Pastry Arts in 2008
  • Special Junior Award for the SIRHA Sugar Art European Trophy in 2009
  • 2nd prize for the European Challenge in Belfort in 2011
  • World champion of Confectionary Art in 2014

The Museum team

Welcome !

Yann Fourtet,Museum Director, and his team have two passions : To welcome guests and the sugar and chocolate art. Be sure that you will have a warm welcome and you will be able to discover Cordes and the Museum in the best conditions.

Yann Fourtet
Responsable accueil

Our Head Pastry Chef : Patrick Lasseigne

Patrick Lasseigne

IHe is without doubt one of the most loyal of Yves Thuriès' followers, having accompanied him on his gastronomic adventures for more than 20 years.

Thanks to his talent, we own him beautifully fine creations such as Easter creations. He is also the originator of the beautifully fine creations such as Eclosion, Trésor du mendiant, Apprenti chocolatier, Origine...

Another notable achievement is that, together with Jean François Arnaud at a chocolate exhibition, he presented a gown in chocolate for the designer Jean-louis Scherrer at the retrospective of his most beautiful gowns of the previous 10 years.

He is counting on amusing and astounding Cordes's visitors with numerous gourmet innovations, and with the famous Croquant of Cordes.

His carreer

Started to work at the Museum "les Arts du Sucre" en 1990

Responsible of chocolate making at the heart of Yves Thuriès' chocolate production in Carmaux, then in Marssac-sur-Tarn near Albi early 2000

Today he is back to the "Museum les Arts du Sucre et du Chocolat Yves Thuriès" in Cordes sur Ciel .

His rewards

  • 3 times winner of the Occitan Midi Pyrenees festival
  • first prize for taste at the "bonbon d’or"
  • Winner at the festival of "Chocolate Jewellery"
  • 2nd at the International Sibelaner Trophy in Paris.