After completing a CAP qualification in pastry making followed by a professional baccalaureate in baking and pastry-making, Arthur went on to do a CAP in chocolatier’s skills with Cédric Yver in Granville. There, he learnt confectionery and chocolate-making techniques (which included making chocolate itself and chocolate sculptures). He then moved on to work with Christophe Roussel (of Relais Desserts International), where he did a BTM qualification while he worked as a Pastry Chef and Chocolatier. After four years at La Baule, he took the next step in his career with Alban Guilmet (also a Relais Desserts International member). Outside of work, he took part in several competitions, including the Trophée Pascal Caffet, which he won in November 2019. Arthur joined L’École Valrhona as a Pastry Chef Instructor in September 2021 to learn new things and share his skills with others.