“Indulging in delicious food and allowing myself moments of idleness are intimately linked for me, and they especially tend to come together under the heading of chocolate! I was in university when I first felt this combination of emotions. My mother had opened a bakery on St-Mathieu Street, partnering with a French chocolatier who concocted the most exhilarating truffles and rochers on Earth. I was in charge of packaging them up, but I ate at least as many as I wrapped. No one stopped me, assuming, I suppose, that I would get sick of them for good. But the opposite happened: my love for chocolate grew stronger, more refined and complex. It is more than all-encompassing. Containing at least 300 known aromatic compounds, high-quality chocolate is among the most complex food products known to science. Like wine or tea, chocolate has terroirs, producers and infinite variations. It can be fruity or bitter, more or less tannic, unctuous and melting… Enjoyed alone or socially, chocolate is a treat that must be earned and tamed. My promise to you is to open wide the doors of this sensory universe through these notebooks.”