The home stretch for the Belgian team taking part in the Coupe du Monde de la Pâtisserie final on January 24 and 25 in Lyon. Here’s a reminder of the craftsmen taking part in the competition:
– Raoul Andriessen is a talented pastry chef and winner of the Dutch Pastry Award; he teaches at the PIVA school in Antwerp, where he shares his know-how in pastry-making, sugar-working, ice-cream and confectionery-making with new generations.
– Marijn Coertjens, team captain, is a renowned pastry chef and chocolatier, renowned for his high-quality artistic creations, based in Ghent.
– Djordy Van Kemseke, Belgian Ice Cream Champion 2023, is the talented master chocolatier and pastry chef at Dito’s Ice Cream in Schilde.
All three are passionate about their work, and have been involved for many months in this challenge which crowns the best. They are fervent advocates of our brands: Cointreau, brandy St-Rémy and Mount Gay rum, which flavour their creations.
They are supervised by a committee of experts: Raphaël Giot, Jean-Philippe Darcis and our ambassador, Patrick Aubrion.
We give them our full support and wish them all the best!
