Fine demonstration in BELGIUM

05/03/2019 - Nearly 70 professionals came to the demonstration organized by DEBIC (Friesland Campina Food service) in Lummen, in partnership with CALLEBAUT, GAULT & MILLAU and RÉMY COINTREAU GASTRONOMIE.

« The 5 new trends in the world of chocolate and sugar» have been the subject of debate directed by Gault & Millau between the Chefs Fréderic Blondeel, Gault & Millau 2019 The Chocolate Master of the year, Jo Groetaerts, Gauld & Millau Young 2018 Chef of the year, Bruno Van Vaerenbergh, Debic Culinary Advisor and Rémy Cointreau Gastronomie Ambassador, and Alexandre Bourdeaux, creator of the Ganache Solution® concept.

Jurgen Baert, Finalist of the Chocolate Master B-C, delivered a World Chocolate Masters-creations workshop. « A four-handed between chef and chocolate master » was held Frédéric Blondeel and Jo Grootaers for the preparation of an unique dessert. The day finishes with the chocolate bars prepared by Ryan Stevenson, Barry Callebaut Institute Belgique, and the presentation of Ganache Solution® software by Alexandre Bourdeaux.

RÉMY COINTREAU GASTRONOMIE thanks its partners and is very pleased with the success of this event.

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