This year, our Belgian importer and partner BRUYERRE invites professionals on Monday, October 5, from 1:00 p.m. to 4:30 p.m., to its facilities in Gosselies for an exceptional demonstration celebrating creativity and festive flavors. On the agenda: original pastry recipes, professional techniques, seasonal trends, and Christmas inspiration to enrich your end-of-year collections.
Two renowned chefs will unveil their creations and share their know-how, offering participants a true wealth of expertise and inspiration:
Francisco MOREIRA
Francisco discovered his passion for pastry at a very young age in Lisbon, before training at Portugal’s most prestigious establishments. From 2009 to 2016, he honed his skills at prestigious hotels and restaurants, then went on to lead pastry departments. His career took a turn in 2016 when he won the ADN Pasteleiro, Portugal’s premier professional pastry competition. He then joined the MB Restaurant (2 Michelin stars) in Tenerife. Based in Belgium since 2017, he joined the Callebaut Chocolate Academy™, and in 2024 became director of the Chocolate Academy™ Belgium. Under his leadership, it has become a true laboratory of creativity and innovation dedicated to chocolate professionals.
Jean-François BATAILLE
Pastry-making became an unexpected yet obvious calling for me. As the heir to the Normandie bakery and pastry shop—founded in 1970 by my maternal grandparents—I grew up in this world without ever feeling the slightest pressure to carry on the family tradition. At age 20, a simple request from my father to lend a hand revealed a deep passion within me. Trained by leading figures and Meilleurs Ouvriers de France, I honed my craft through countless encounters and tastings. I took over the family business at age 31, along with the position of pastry chef previously held by my father, driven by a desire to keep the family legacy alive… while developing my own vision centered on elegant, natural desserts that focus on flavor and emotion.
6 recipes from chefs on the menu
Recipes for Yule logs, galettes, petit fours, and pastries will be presented during this exceptional demonstration, featuring our signature flavors: Cointreau, Mount Gay rum, and The Botanist gin.
An initiative carried out in partnership with Debic, Callebaut, Les Vergers Boiron, and Rémy Cointreau Gastronomie.
Information and registration: televente@bruyerre.be / 071 25 01 49
