ABOUT THE TEAM
ABOUT THE TEAM
ORIANE
After completing a technological baccalaureate at the Paul Augier Hotel School in Nice, she confidently chose to pursue an apprenticeship focused on the practical aspects of pastry making. Thus, in 2011, she joined the prestigious Michelin-starred establishment, Les Gorges de Pennafort, on the Côte d'Azur, where she learned the demanding intricacies of pastry through a work-study program. Upon obtaining her diploma, Oriane embarked on a world tour of pastry. Her first stop was in Switzerland, working in a starred palace on the shores of Lake Geneva. She then made what she considered an essential stop in Paris, at the renowned Café Pouchkine, where she was introduced to the art of sugar work and the importance of intricate details, turning each pastry into a masterpiece. However, her thirst for human experiences and learning new techniques led her to Canada, London, and French Polynesia.
On Tetiaroa, Marlon Brando’s private island, Oriane is committed to providing each guest with a unique experience by offering bespoke desserts. The high standards and reputation of the establishment prove to be an asset, allowing her to experiment with pastry in all its forms. Building on this island experience, she then moved to New Zealand to satisfy her desire to learn from different cultures, where she discovered the art of American-style wedding cakes. Bali, Vietnam, and Saint Barthélemy followed as her next destinations, fueling her thirst for discovery, encounters, and professional exchanges. Her passion for nature, design, and craftsmanship serves as an endless source of inspiration.
ORIANE
After completing a technological baccalaureate at the Paul Augier Hotel School in Nice, she confidently chose to pursue an apprenticeship focused on the practical aspects of pastry making. Thus, in 2011, she joined the prestigious Michelin-starred establishment, Les Gorges de Pennafort, on the Côte d'Azur, where she learned the demanding intricacies of pastry through a work-study program. Upon obtaining her diploma, Oriane embarked on a world tour of pastry. Her first stop was in Switzerland, working in a starred palace on the shores of Lake Geneva. She then made what she considered an essential stop in Paris, at the renowned Café Pouchkine, where she was introduced to the art of sugar work and the importance of intricate details, turning each pastry into a masterpiece. However, her thirst for human experiences and learning new techniques led her to Canada, London, and French Polynesia.
On Tetiaroa, Marlon Brando’s private island, Oriane is committed to providing each guest with a unique experience by offering bespoke desserts. The high standards and reputation of the establishment prove to be an asset, allowing her to experiment with pastry in all its forms. Building on this island experience, she then moved to New Zealand to satisfy her desire to learn from different cultures, where she discovered the art of American-style wedding cakes. Bali, Vietnam, and Saint Barthélemy followed as her next destinations, fueling her thirst for discovery, encounters, and professional exchanges. Her passion for nature, design, and craftsmanship serves as an endless source of inspiration.
MAXIME
Originally from the Toulouse region, Max is passionate about gastronomy and driven by curiosity. From adolescence, he pursued a hospitality curriculum specializing in commercial negotiation and the art of fine dining. Determined to combine his career with his love for travel and discovery, he set his sights on working abroad. Despite being naturally reserved, he developed a genuine enthusiasm for high-end service. After four years of training at a hospitality school, including an experience with Alain Ducasse, he decided to continue his journey in a Michelin-starred establishment in London. Ambitious, he seized the opportunity to work alongside Jean Sulpice—an experience that revealed to him a world of elegance and authenticity. Strengthened by his English-speaking experience, he then chose Australia and the United States as the next steps in his professional journey.
It was within the Merivale Group and the Quay restaurant—both world-renowned establishments—that he sharpened his eye for detail. He then joined Disney to expand his expertise in customer relations and acquire the standards of American luxury hospitality. His experience in luxury cruise service, catering to an eclectic and demanding clientele, proved to be highly formative. In 2017, amidst the idyllic settings of the Caribbean, Courchevel, and the French Riviera, he discovered the profession of butler, where management, perfection, and flexibility are the guiding principles. Today, Max has found in this role a perfect match for his skills and personality. His diverse experience, keen eye for perfection, and ability to adapt to demanding environments have made him a well-rounded professional, capable of meeting the highest expectations with discretion and efficiency. He stands out not only for his ability to deliver top-tier service but also for his dedication to assisting clients in their daily lives.
MAXIME
Originally from the Toulouse region, Max is passionate about gastronomy and driven by curiosity. From adolescence, he pursued a hospitality curriculum specializing in commercial negotiation and the art of fine dining. Determined to combine his career with his love for travel and discovery, he set his sights on working abroad. Despite being naturally reserved, he developed a genuine enthusiasm for high-end service. After four years of training at a hospitality school, including an experience with Alain Ducasse, he decided to continue his journey in a Michelin-starred establishment in London. Ambitious, he seized the opportunity to work alongside Jean Sulpice—an experience that revealed to him a world of elegance and authenticity. Strengthened by his English-speaking experience, he then chose Australia and the United States as the next steps in his professional journey.
It was within the Merivale Group and the Quay restaurant—both world-renowned establishments—that he sharpened his eye for detail. He then joined Disney to expand his expertise in customer relations and acquire the standards of American luxury hospitality. His experience in luxury cruise service, catering to an eclectic and demanding clientele, proved to be highly formative. In 2017, amidst the idyllic settings of the Caribbean, Courchevel, and the French Riviera, he discovered the profession of butler, where management, perfection, and flexibility are the guiding principles. Today, Max has found in this role a perfect match for his skills and personality. His diverse experience, keen eye for perfection, and ability to adapt to demanding environments have made him a well-rounded professional, capable of meeting the highest expectations with discretion and efficiency. He stands out not only for his ability to deliver top-tier service but also for his dedication to assisting clients in their daily lives.
ABOUT THE PROJECT
ABOUT THE PROJECT
OUR MISSION
Effigie’s mission is to offer customizable chocolates. We aim to honor each client’s true value with exceptional chocolates. We provide a range of bespoke options for both businesses and individuals. When our clients gift an Effigie box to a partner, colleague, client, or loved one, they are guaranteed to offer bold and unique chocolates.
OUR VISION
We aim to offer high-quality chocolate, distinguished by its jewel-like appearance, fine, delicate aromas and elegant, refined packaging. Our chocolates immediately capture attention with their shiny, artistic look. We want them to be irresistibly attractive, ensuring that each of our clients feels happy and proud to offer them as a gift.
NOTRE MISSION
Effigie’s mission is to offer customizable chocolates. We aim to honor each client’s true value with exceptional chocolates. We provide a range of bespoke options for both businesses and individuals. When our clients gift an Effigie box to a partner, colleague, client, or loved one, they are guaranteed to offer bold and unique chocolates.
OUR VISION
We aim to offer high-quality chocolate, distinguished by its jewel-like appearance, fine, delicate aromas and elegant, refined packaging. Our chocolates immediately capture attention with their shiny, artistic look. We want them to be irresistibly attractive, ensuring that each of our clients feels happy and proud to offer them as a gift.
OUR VALUES
OUR VALUES
EXCELLENCE & PRECISION
BOLDNESS & ARTISTIC
SOURCED PRODUCT
CUSTOMER EXPERIENCE
Oriane and Maxime have both evolved in luxury hospitality around the world. It is undoubtedly thanks to this international journey, as exciting as it is demanding, that we aim to offer a unique and surprising experience to our clients. Each production process requires precision and agility, as well as a keen attention to detail in order to achieve a consistent and remarkable product.
Whether in our brand or in our attitudes, boldness is an integral part of our personalities and thus a key value at Effigie. Our unique vision of the material automatically distinguishes us from our fellow chocolatiers. We aspire more to be creators who use chocolate and technology, combined with inspirations from art and nature.
Our commitment to producing beauty with quality is much more than a sales argument. It is a genuine conviction. A true awareness that our heritage is rich in high-quality raw materials, courageous and dedicated producers, ancestral know-how, and multiple forms of ingenuity.
Making people happy. That’s why we chose this life in luxury hospitality and this ongoing commitment to quality with Effigie. We are convinced that offering a pleasant, sincere, and genuine moment makes the Effigie experience unique, thus fostering loyalty from our clientele, who crave authentic and refined pleasure.
EXCELLENCE & PRECISION
Oriane and Maxime have both evolved in luxury hospitality around the world. It is undoubtedly thanks to this international journey, as exciting as it is demanding, that we aim to offer a unique and surprising experience to our clients. Each production process requires precision and agility, as well as a keen attention to detail in order to achieve a consistent and remarkable product.
BOLDNESS & ARTISTIC
Whether in our brand or in our attitudes, boldness is an integral part of our personalities and thus a key value at Effigie. Our unique vision of the material automatically distinguishes us from our fellow chocolatiers. We aspire more to be creators who use chocolate and technology, combined with inspirations from art and nature.
SOURCED PRODUCT
Our commitment to producing beauty with quality is much more than a sales argument. It is a genuine conviction. A true awareness that our heritage is rich in high-quality raw materials, courageous and dedicated producers, ancestral know-how, and multiple forms of ingenuity.
CUSTOMER EXPERIENCE
Making people happy. That’s why we chose this life in luxury hospitality and this ongoing commitment to quality with Effigie. We are convinced that offering a pleasant, sincere, and genuine moment makes the Effigie experience unique, thus fostering loyalty from our clientele, who crave authentic and refined pleasure.
