Adrien Nicaise is a young artisan chocolatier from the Tubize region. He created Chocoladri to share a gastronomic philosophy of harmony and delicacy, offering an exceptional range. Composing both local and original products, Adrien offers ballotins developing a palette of flavors to explore in an organoleptic journey: Tonka beans, lavender, sesame, maple butter, pink pepper berries, are so many ingredients who rub shoulders there.
I was born and raised in the Tubize region. From my early childhood, I have always shown an interest in the search for an aesthetic sense, the "Beautiful". This quest has developed in me a passion for the search for new sensations and for creation. The image of the "little cook" tasting and having fun in the kitchen fits me well. This quest for aesthetics and this creativity seeking expression was first characterized by the study and practice of photography, before leading me to undertake chocolate-confectioner ice cream and catering studies.