RÉMY COINTREAU GASTRONOMIE supports the Belgian team at the Pastry World Cup 2027
We are delighted to support the Pastry Lions, the national team that will be flying the flag for Belgium at the prestigious Pastry World Cup 2027. This international competition brings together the elite of the profession, and through their mastery, rigor and unfailing passion, these chefs will showcase the excellence of Belgian pastry-making.
Who are the PASTRY LIONS?
After a rigorous selection process and several months of preparation, we are delighted to present the Belgian team that will defend its chances at the European selection round of the Pastry World Cup in January 2026, with a view to reaching the ultimate world final at the SIRHA in Lyon in 2027.
Three promising young talents have been selected:
Yoshiyuki Numasawa in sugar:
Yoshiyuki, a pastry chef of Japanese origin, has been spreading his art in Belgium since 2015. Trained by Yasushi Sasaki, he honed his skills there, before joining the renowned Pâtisserie Ducobu in 2018, where he applies all his refinement and precision to sublimate each creation,
Nelson Lechien in ice cream:
Passionate about patisserie since childhood, he forged his excellence through prestigious Michelin-starred establishments in Belgium, Spain and Paris, where he trained with great names such as Philippe Conticini. Since 2019, he has run the 2-Michelin-starred Chalet de la Forêt pastry shop with creativity and exacting standards,
Othmane Jaber in the field of chocolate:
Passionate about pastry since the age of 18, he has cultivated excellence in the greatest Belgian houses, including Ducobu and now Saint-Aulaye, and nourishes each creation with a constant desire for progression and transmission,
under the direction of Marc Ducobu, renowned pastry chef, Relais Desserts and double medallist at the Pastry World Cup, and the support of a committee made up of :
President: Raphaël Giot (Pâtisserie Giot), winner of several national and international competitions, including a bronze medal at the Pastry World Cup,
Vice-President: Jean-Philippe Darcis (Chocolaterie Darcis), Relais Desserts and medallist in several national and international competitions, including a silver medal at the World Championships in Las Vegas,
General Secretary: Patrick Aubrion (Aubrion Sweets), European champion, bronze medallist and silver medallist at the Pastry World Cup.
We look forward to accompanying them on their adventure, and wish them every success.
Photo credit: Odols Photo
