For three decades, Maison LAC has delighted the taste buds of the people of Nice with its gourmet chocolate creations. To celebrate this anniversary, its founder Pascal Lac reflects on his journey, the evolution of his trade, and the philosophy that still drives his work today. He opens up about an artisanal adventure that has become a true institution.
In 1995, Pascal and Valérie Lac opened their first shop in Beaulieu-sur-Mer. Thirty years later, Maison LAC has become a reference in French chocolate making, with four shops, a central laboratory of 1,800 m² in La Trinité, a training school, and nearly 70 employees.
Met on the occasion of this anniversary, Pascal Lac tells us about this adventure born from an undiminished passion for chocolate and a constant commitment to artisanal quality.
The beginnings of a dream come true
What inspired you to start in chocolate making?
During my apprenticeship, I explored various fields: pastry, ice cream making, confectionery, chocolate making, but it was really chocolate that attracted me the most. I felt that it was in this field that I could truly flourish.
What memories do you have of your first opening?
Opening a shop was my dream. But I quickly realized it was not that simple. I had to learn how to manage a business, an aspect I was not familiar with at all. There were moments of doubt, but I held on thanks to passion. We never set out to “make money”; we simply wanted to do our job well. That is what allowed us to continue.
A company focused on chocolate excellence
How has Maison LAC evolved over 30 years?
It has evolved with the times while maintaining its core approach: as much homemade production as possible. We chose to refocus on chocolate, leaving aside savory products and pastries. Today, everything starts from our laboratory in La Trinité, where we manufacture and ship to our shops.
What sets you apart from other chocolatiers in Nice?
From the beginning, we wanted to have a strong identity. In 2004, we adopted a clean style, a sober and elegant graphic charter, almost Japanese, at a time when it was not common in pastry making. Moreover, unlike many colleagues, we have always placed chocolate at the center.
Nice, a land of inspiration and connection
Does Nice hold a special place in your journey?
Yes, it’s a magnificent city, lively all year round, and also inspiring. Artists have always found refuge here, and I understand why. The light, the citrus fruits, the proximity to Italy… all of this nurtures our creativity.
Has your clientele changed over time?
It evolves as we evolve. Sometimes we drive the change by offering new things. The essential part is not to remain stagnant and to continue reinventing ourselves without betraying our identity.
Recognition and transmission
In 2020, Maison LAC received the “Living Heritage Company” label. What does that mean to you?
It’s a beautiful recognition. I wouldn’t say it’s an achievement, as that would imply it’s the end, but rather, it’s the reward for many years of doing things as best as possible. It’s a great pride.
Your son Julien has joined the company. Is transmission important to you?
Yes, it’s a family story. Julien now manages all the administrative aspects. The fact that he continues the adventure is very satisfying. Passion is also transmitted by example, not just by gestures. I know that when I step back, he’ll be able to take over Maison LAC.
Creating his own chocolate, a dream fulfilled
You recently took a new step by producing your own chocolate. What does that represent for you?
It was a dream for over 30 years. Today, we roast our beans ourselves, coming from Peru, Colombia, Madagascar, or São Tomé and Príncipe. It’s magical to transform this raw material into a unique product. When I receive bags of beans, it feels like Christmas to me.
How do you handle current trends in pastry making?
Trends are ephemeral. We need to know how to resist them. We’ve seen the trend of catering, then bakeries, now it’s the coffee shops. That’s not what I want to do. We stay focused on our core business: chocolate.
The future of Maison LAC
What are your plans for the future?
We are considering new openings on the Côte d’Azur, and further expanding our production unit with a new building. The region still has a lot to offer.
And after 30 years, what still motivates you every morning?
Pleasure, quite simply. In the morning, I’m happy to go to work. The day I no longer have this drive, that will be when I have to stop.
Thirty years after opening his first shop, Pascal Lac continues to embody a demanding and passionate artisanal chocolaterie. Faithful to his values, he proves that excellence is not just a fashion, but a consistency.
