These days, chocolate maker Hallot Parson is working with The French Laundry chef Thomas Keller’s chocolate enterprise: K+M Chocolate, part of the Thomas Keller Restaurant Group.
Inarguably one of the elite, game-changing chefs in the United States over the last 20 years or so, Keller helped make “farm to table” a thing, and reservations at his Napa Valley landmark restaurant (and Per Se in NYC) are hard to come by.
Now, the strength of TKRG is turning to supplying more chocolate couverture to chefs and restaurants.