Chef Antoine is the Inventor of the FoliePop’s™ Pastry
and the Executive Pastry Chef at FoliePop’s™.
He is a renowned Professional French Pastry Chef and comes from a family of influential Chefs & Culinary Inventors in France. Chef Antoine was trained by the best pastry chefs in France and received some of the finest in-class patisserie training in the world.
He has managed the creative culinary pastry & dessert production of several high-end companies, like the pastry & dessert production of 20 Fauchon shops in the Middle East, the St. Regis in Bora Bora, and The Intercontinental Hotel Group in Dubai.
Chef Antoine has created all of the FoliePop’s™ Signature recipes and culinary concepts using his French savoir-faire. He is a passionate food enthusiast and loves what he does, as we are convinced you will too!
A Family Heritage
Chef Antoine’s grandfather, Auguste Pralus, was crowned as the prestigious "Meilleur Ouvrier de France" (Best Craftsman of France) in 1955. He is the creator of the famous Praluline pastry, which is a rich, buttery brioche flavored with pieces of signature pralines made with Valencia almonds and Piedmont hazelnuts coated in rose sugar. It is an iconic delicacy in France.
Chef Antoine’s uncle, François Pralus, is the owner of Chocolate Pralus. He is an established bean-to-bar chocolate maker with 17 store locations in France
Finally, Chef Antoine’s father, Alain Chassonnery, worked in highly ranked 3-Star Michelin restaurants in France, such as: Bocuse, Troisgros, and Ducasse.