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KEDGE graduate and founder of Halto, Théo Parant wins the Prix Épicures d'Or!

Halto bottles French culinary traditions. It's an original way of (re)discovering the authentic flavours of our terroirs. The Halto range currently comprises four products, and continues to expand as we meet new people.

Originally from Montélimar in the Drôme region, Théo Parant set out to create a recipe for nougat-arranged rum. In 2022, he approached a local artisan: Chabert & Guillot. Following the success of this first Halto recipe, he began to identify other regional specialties representative of France's culinary heritage. He soon extended his range to include an arrangé with marrons glacés from Ardèche, which he sourced from Clément Faugier; then another with preserved lemons from Menton, for which he collaborated with confiturier La Cour d'Orgères. For his latest recipe with Bordeaux canelés, he chooses the unmissable Baillardran

An arrangé made with white rum

Halto 's originality also lies in the attention paid to the base spirit: an AOC agricultural rum typical of Martinique's savoir faire. Pure, it develops floral notes complemented by fruitier, subtly spicy notes, both fresh and gourmand. The aromatic richness that Théo strives to preserve in his recipes: maceration times are carefully defined to ensure that each ingredient enhances the rum's different aromas. Very lightly sweetened, with no artificial coloring or flavoring, Halto offers rich, subtle tasting experiences.

A taste for work well done

Théo continues to produce his rhums arrangés in Montélimar. In his workshop, everything is done by hand, from preparation to packaging. Once maceration in stainless steel vats is complete, the preparations are filtered to keep only the essential ingredients in the bottle. This savoir-faire was recognized by the Collège Culinaire de France, which awarded him the title of Producteur Artisan de Qualité in 2022. In June 2023, his Canelé de Bordeaux recipe won the Gold Medal at the Prix Épicures.

Halto rhums arrangés are available at, in wine shops and delicatessens. You'll also find them on the tables of top chefs, from Grégory Coutanceau (Les Flots, Marquis de Termes) to Johan Thyriot (Domaine du Colombier). To take full advantage of Halto's aromatic richness, shake before serving well chilled, ideally in glasses previously placed in the freezer.

About Halto & its founder, Théo Parant

During his business studies at KEDGE, Théo gained a wealth of professional experience abroad. He was working in an artificial intelligence start-up in London when he decided to leave everything behind to devote himself to a more authentic project. In 2021, he founded Halto with two former colleagues. He now manages the company alone, from production to marketing.

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