In the village of Terrasson-Lavilledieu, in the heart of the Vézère Valley a stone’s throw from Lascaux, Maison Bovetti shares its passion, that of chocolate. A company which now has nearly 29 employees, established in Terrasson since 2002 with its manufacturing workshop, its shop and its chocolate museum. Régis Franchi, director of the Bovetti house, continues the philosophy established by Valter Bovetti, artisan chocolatier, founder of the house
The Bovetti house, a lasting passion and 100% cocoa at the origin of delicacies appreciated in nearly 30 countries around the world.
Bovetti chocolates are indeed the result of a know-how combining both modernity and tradition which makes it possible to reconcile artisanal work and industrial rigor, by meeting HACCP standards for controlling food safety and traceability. Production lines for tablets, molds and spreads stand alongside copper turbines which represent the oldest technique used in confectionery for coating. And when you come to buy in store, you discover real know-how.
– Marie Dominique PRIVATE
At the Bovetti house , we like to play with raw materials, by combining cocoa and products from “terroirs” such as Périgord walnuts, Guérande salt or even Espelette pepper. More than 400 references are available in the shop for the joy of young and old with one of the flagship products, the spread palm oil and gluten free, just large quantities of hazelnuts (40%), pure cocoa butter chocolate, sugar, a little rapeseed oil for texture. A real treat.
– Marie-Dominique PRIVATE
Daniel Mazet Delpeuch knows this house well. The former cook of President François Mitterand tells us about his meeting with Valter Bovetti.
– Marie Dominique PRIVATE