The Chocolate Maker

Men's Folio spoke to Chef Chocolatier Mathieu Davoine, who has joined Jaeger-LeCoultre's Made of Maker programme, about his passion for chocolate and the creations inspired by the 1931 Polo Club and Vallée de Joux.

- by Asaph Low

“It's [chocolates] part of my childhood memories,” shares Jaeger-LeCoultre Made of Maker and chef chocolatier Mathieu Davoine with a grin when quizzed about his first memories of chocolate. Just like Davoine, millions around the world have their first memories of chocolates firmly etched in their childhood. From the first curious, nervous nibble to an almighty mouthful, chocolates encapsulate the magical trifecta of taste, emotions and memories.

For Jaeger-LeCoultre, foraying into the realm of chocolate is an extension of its creative endeavours under its Made of Makers programme, bridging La Grande Maison's values of creativity, expertise, and precision with individuals from disciplines outside of watchmaking. While venturing into gastronomy is not foreign to the Made of Makers programme, charting territories in chocolaterie marks a first for Jaeger-LeCoultre. Not one to shy away from experiments, the Geneva-based Davoine’s approach to chocolate-making pairs tradition with avant-garde techniques, with a dash or two of his otherworldly imagination and creativity. The result is an exceptional take on chocolate that titillates the senses through a visceral combination of visual, flavour and texture.

Jaeger-LeCoultre’s partnership with Davoine was formally introduced at Watches and Wonders Geneva 2025, where the chef chocolatier invited guests on an experimental gastronomic journey that pays homage to the origins of the iconic Reverso through La Grande Maison’s theme — 1931 Polo Club. Davoine’s four creations, Harmonie de Chocolat, Galop des Bois, Éclat de Caviar and Douceur du Cavalier, took visual inspiration from the world of polo and incorporated ingredients from Jaeger-LeCoultre's spiritual home, the Vallée de Joux.