Authentique, an atypical chocolate and pastry shop

Mehdi Benkhelifa and Lisa Le Tirilly have dreams as big as the sky. They can already imagine roasting their own cocoa beans. "In five years' time, maybe a lot less," says the mischievous chocolatier. In the meantime, Authentique is working with Nicolas Berger (Paris) and Chocolaterie de l'Opéra (Châteaurenard). Mehdi Benkhelifa is hungry for challenges. This is no doubt due to his atypical career path.

First a mechanic, then a truck driver, he was involved in a serious car accident at the age of 28. "I realized then that I wanted to be a pastry chef. " The surgeon advised against it, as his injuries meant he couldn't stand for long. No matter. He followed his rehabilitation and found a training course. His partner, who had worked in the catering industry as a waiter and then as an assistant manager, made the same decision. They both went to the École nationale supérieure de la pâtisserie in Yssingeaux, first in pastry-making, then in chocolate and confectionery. Mehdi completed his two internships at Jacques Génin in Paris, where he was immediately hired. "It was my best professional experience. I learned a lot in terms of rigor, quality and hard work. I had my technical baggage. Monsieur Génin, a self-taught man, insisted on getting rid of it and tasting, tasting and tasting some more. "

As for Lisa Le Tirilly, she joined Christophe Michalak's workshop as an intern, before going on to teach pastry at the École Ducasse. But Mehdi doesn't like Paris. And he wants his own workshop. So they set off for Avignon, first with their hands in plaster, then in pastry. They set up their own kitchen and store, and set to work on their creations. Quality is their watchword. He plays with his own 3D molds. It allows me to do everything from A to Z," he says. I can draw anything on a tablet or make a figurine. " He recently imagined a "Gold Authentique" bar like a bar of gold. "I put in everything I liked. An 80% IGP Piedmont hazelnut praline, finely ground gavotte, cocoa nibs and 40% pure Madagascar plantation milk chocolate. "Beneath the display cabinets are ganaches, pralines, tablettes, orangettes, ginger and candied fruits, bears, turbinés, pâte à tartiner... But more than that, we offer a wide range of chocolate products. But Mehdi Benkhelifa and Lisa Le Tirilly's finest creation is Mélékïn, their little boy just a few months old. He's just a few months old.

• 39 rue Carnot, 84000 Avignon
• www.authentique-chocolaterie.com

Florent Pietravalle, chef at La Mirande

How is your collaboration with Authentique going?

Florent Pietravalle: Authentique is our exclusive supplier of pastries. Medhi and I share the same philosophy when it comes to quality products. He makes his croissants and pains au chocolat with real butter and real eggs. That changes everything. His viennoiseries are a big hit. At La Mirande, we pay a lot of attention to breakfast. It's the last image guests take with them when they leave the hotel. We set a great table, authentic and grandmotherly, with very good products.

It's said that you have a special relationship with your producers...

F. P.: I like the fact that we've grown together. When Authentique was in its infancy, we worked together very quickly. There's this desire to grow. If we're working at La Mirande, that's great, but it's even better if we can get other people to work with us. That means exchanges. With the pigeon breeder, for example, we shared our experiences. The animal's diet and weight were modified, and we went from a small pigeon to an excellent one. We do this with many suppliers. This allows us to work on a bespoke basis. We also have a fisherman, Mathieu Chapel, from Grau-du-Roi, who brings us the catch of the day. Sometimes the fish arrives alive. He sets the menu.