Pourer Large

 

Born in Amiens, northern France. He learned as a chef and pastry chef at Pic restaurant in Valence, a 3-star Michelin restaurant. Later he trained at Daniel Giraud - one of the best in his field - and became a chocolatier. In 2000, he came to Denmark and began to work as a confectioner at Falsled Kro on Fyn Peninsula, where he spent three more years. Then he became a confectioner in Fakkelgårdden in southern Jutland.

 

 

He worked his work and life experiences in 2007 when he founded his own brand. It manufactures and sells not only top-quality food, but also products that are missing or not available on the market in the quality that Nicolas Vahe would have imagined. It works closely with raw materials producers in France and Italy, ensuring consistent high quality and good taste.