2023-04-20 12:00:00
A large empty building, with only exposed beams: this is the state of the Jacot Chocolatier construction site in Môtiers, following a few weeks of work, in the former barn of the Six-Communes restaurant. Where it is difficult to imagine what the center of fine chocolate will look like, Daniel Knöpfel, the director of the Néraouie company projects himself without problem: “I have a certain ability to project myself. When the visitor enters the building, he should feel like he is in a chocolate factory, whereas he will really be in a visitor center. ” There will be workshops on the left of the entrance, but also an activity “rare, even unique in Switzerland” according to Daniel Knöpfel: a small production line that goes from beans to chocolate, called “bean to bar” in English.
The Jacot space on the ground floor….
This first part of the building will therefore be dedicated to the Jacot space. In addition to the production line open to the public free of charge, visitors will have the opportunity to take part in chocolate workshops. A shop completes this offer, while synergies might also be developed with other players in the village of Môtiers, think in particular of the Maison de l’absinthe. If work progresses as planned, the doors will open to visitors on the 1is December.
… And the Haute Chocolate Museum at the top
On the first and second floor, a museum of high chocolate is announced. But the project leader is not Jacot, it is important to specify this for Daniel Knöpfel. “It’s a foundation of haute chocolate created by several people, I can’t tell you more regarding it at the moment”. No question in any case that the site looks like all the other visitor centers in Switzerland, on the theme of chocolate. In Môtiers, we will speak of “haute chocolaterie”, a term that does not yet have a definition. The director of Jacot Chocolatiers SA explains the approach: “We worked with the University of Zurich, but also with the hotel school in Lausanne. The visitor will quickly understand that we are betting on awakening the senses. For example, by comparing the taste of industrial products and others that correspond to fine chocolate. »
To discover this museum, you will need a little more patience. An opening is estimated towards the end of 2024. A few million francs have in any case been released to carry out this entire project. /swe
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