Chocolatier. Forty years in the craft.
Creates in small batches with full control over every component. His work moves beyond traditional chocolate into structured dessert form — layered, precise, built to perform in the most demanding environments.
Sirène has appeared at state visits, royal tables, and on the world’s largest yachts — in settings where the guest list is never made public.
Among his peers, recognised as a judge at World Chocolate Masters, Paris.
Not designed for scale.
Designed for control.
Selected Words From Those We Serve
“It’s a pleasure to offer something genuinely new to people who believe they’ve already experienced everything.”
Anders Kurtén, CEO, Fraser Yachts
(Based on guest feedback during the Monaco Yacht Show)
“The turn down chocolates we ordered from you last time were amazing.
The guests loved them — we’ll likely need more for the next boss trip.”
Chief Stewardess, +110m Superyacht
“I’ve never tasted anything quite like this.”
Head Chef, +100m Superyacht
Presence by Design
Sirène is designed to perform independently, with or without the presence of its creator.
