Jaeger-LeCoultre’s Newest Made Of Makers, Chocolatier Mathieu Davoine, On Expressing The Spirit Of Polo Through Dessert

Davoine’s line-up of chocolatey treats will be making its way to Singapore this July at the Jaeger-LeCoultre boutique, along with the Maison’s Reverso Discovery Workshop.

By Brandon Chia - published 11 Jun 2025

Precision and creativity are central tenets of Jaeger-LeCoultre’s watchmaking legacy, and its Made of Makers programme draws that exact parallel with the world of art, spanning the mediums of music, perfumery and food—with the newest addition being chocolatier Mathieu Davoine.

The Maison tapped on Davoine, also dubbed The Chocolate Craftsman, to create an exclusive dessert menu that pushes the very limit of how chocolate can be used, eaten and experienced while weaving in produce from the watch manufacture’s home in the Vallée de Joux.

Trying out the tasting experience firsthand at the Maison’s 1931 Café within the booth at Watches and Wonder 2025 in Geneva was a mouth-watering delight. The four dishes were a tapestry of flavours from rich ganache and mousse to the unexpected layering of earthy ingredients such as black olives, porcini mushrooms and even pollen gathered from the Vallée.

After making a brief yet unforgettable debut at the watch fair in April, Davoine’s line-up of chocolatey treats will soon be making its way down to Singapore this July at the Jaeger-LeCoultre Singapore boutique, along with the Maison’s Reverso Discovery Workshop.

We spoke with Davoine on his culinary journey, his love for chocolate and his experience working with Jaeger-LeCoultre.

Tell us more about yourself and your journey as a chef.

I grew up on a farm near Annecy in the French Alps, always knowing I wanted to work with my hands, though I wasn’t sure in what way. Cooking with my mother and grandmother was a joyful part of my childhood but I never imagined it could lead to a career.

Everything changed the day my father introduced me to a family friend who owned a bakery. The moment I stepped into the kitchen, I felt an overwhelming sense of belonging—it was a moment of revelation. From there, I trained first as a baker, then in pâtisserie, and ultimately found my true passion in chocolate.

How did your passion for chocolate and chocolate-making begin?

Chocolate is endlessly inspiring to me. It is astonishing how a single raw ingredient—the cocoa bean—can be transformed into such a rich universe of textures, flavours, and forms: from silky to crunchy, from solid to liquid. It is not only a joy to taste but also a remarkable sculptural medium.

Working with chocolate is where art meets science. The science lies in its technical demands—precision in timing, temperature, and technique—while the art emerges in creating new experiences, both in flavour and visual storytelling.

What was your reaction when Jaeger-LeCoultre approached you to be its newest Maker?

When Jaeger-LeCoultre reached out, I was genuinely thrilled. It was a great honour to be invited into the Made of Makers programme. What truly excited me was their bold and visionary approach—they encouraged not just creativity but originality. The collaboration pushed me to explore the limits of imagination, while also demanding the utmost technical precision. It was both a challenge and a privilege.

What inspired the pastries and desserts at the 1931 Café? How did you bring the spirit of polo into your creations?

The creative brief from Jaeger-LeCoultre was centred on two ideas: expressing the spirit of polo and incorporating ingredients from the Vallée de Joux. As chocolatiers, we are used to working with themes—seasonal or celebratory—but this was something more conceptual. Capturing the energy, elegance, and dynamism of polo was deeply inspiring.

The real challenge lay in integrating the Vallée’s ingredients in a way that felt fresh. Berries and nuts are classics in chocolate, but I wanted to avoid the expected. I experimented with unusual flavour combinations and innovative textures to create something surprising and refined. My process always begins with flavour, followed by form and texture, and finally, the visual narrative.

Did your time in the Vallée de Joux influence your creative process?

Absolutely. Visiting the Vallée de Joux and the Jaeger-LeCoultre Manufacture was unforgettable. The valley, blanketed in an unexpected spring snowfall, was breathtaking—an atmosphere of calm and purity that stayed with me. At the Manufacture, I was fascinated by the watchmakers’ dedication and passion. The way they speak about their craft—with clarity, emotion, and precision—was incredibly inspiring. It deeply shaped my approach to this project.

Which of the 1931 Café desserts is your favourite and why?

It is difficult to choose, as each of the four chocolate creations expresses a different facet of the project. But if I had to pick one, it would be Douceur du Cavalier. It is a nostalgic reinterpretation of the Petit Écolier, enhanced with pollen. It holds a personal connection for me, as it evokes tender memories of my own childhood.

What was the most challenging and rewarding part of this experience with Jaeger-LeCoultre?

This collaboration was one of the most creatively stimulating experiences of my career. I loved the challenge of translating the Maison’s vision into taste, texture, and form. Pushing the boundaries of my craft, navigating between technical rigour and artistic freedom, was exhilarating. But above all, the most rewarding moment was seeing the guests at the 1931 Café light up with wonder and curiosity. That emotional connection—that spark—is what I live for.

What did you take away from this experience that will inform your future work?

Being immersed in a universe of such precision, elegance, and artistic excellence was incredibly enriching. It reminded me of the importance of slowing down, refining every detail, and always seeking beauty in both concept and execution. This experience will continue to influence how I approach my craft, from creative process to final presentation.

What can we expect from you in the coming year?

I am honoured to represent Switzerland in the upcoming Culinary World Cup—a milestone that fills me with pride and purpose. These international competitions are an opportunity to share our passion on a global stage and to show how chocolate can transcend taste to become a true language of emotion. Beyond that, I will continue to explore, experiment, and push the boundaries of what chocolate can be.