Sève Lumière

To offer you a variety of chocolate-related products, Richard Sève personally selects these cocoas, then roasts, crushes, stone-ground, refines, and conches them to create his own chocolates.

This passionate work inspires Richard Sève to personally visit the farms and meet the farmers who develop the agricultural base used by the Chef.
Artisan pastry chef and chocolatier from Lyon, ranked among France's top 10 chocolatiers since 2000 and a member of the prestigious Relais Desserts association, Richard Sève is a trendsetter.

For almost 40 years, the Relais Dessert association has brought together the international elite of French Haute Pâtisserie: a hundred pastry chefs and chocolatiers in no fewer than 19 countries. Richard Sève is proud and honored to be a member of this prestigious association, which has been built around a watchword shared by Maison Sève: excellence.
Very attached to tradition, he selects his ingredients from the region whenever possible, and always with the utmost care. From his very classic tastes, he imagines designer and seasonal collections.

Since 2017, he has joined the very select group of French chocolatiers who make their own chocolate from bean to bar, now traveling the world in search of the best cocoa beans.
On January 21, 2020, Richard Sève was named an Academician of Chocolate by the highly confidential Académie Française du Chocolat et de la Confiserie.

Respect for tradition, combined with modernity, offers a cocktail of quality to the Sève company, masterfully run by Richard Sève and his wife Gaëlle Sève.