Two Chefs in action
10/05/2021 - Nearly 80 professionals in the gastronomy took part yesterday in demonstration organized by our importer, BRUYERRE, in Belgium.
The two Pastry Chefs, Willem VERLOOY, elected one of the Best Belgian Pastry Chef by Gault & Millau in 2016, and Raphaël GIOT, bronze medalist in 2009 World Pastry Cup, presented their respective creations with great professionalism:
- Arabica log with Mount Gay rum, Lauren entremets with Cointreau and Swirl small cake with Cointreau.
- Kyoto entremets with The Botanist gin, Eclipse entremets with Mount Gay rum and Provence, ice-entremets with Cointreau.
We’ll be happy to reveal this recipes in the coming weeks.
Thank you to Raphaël GIOT and to Willem VERLOOY, also our partner, BRUYERRE.
