Official presentation of the Pastry Lions
The Belgian Pastry Lions were officially presented monday at the Hotel Amigo in Brussels to the press, partners, and numerous pastry chefs from across the country. Their coach, Marc Ducobu, highlighted the intensive preparation over the last few months to achieve perfection in response to the requirements of the upcoming European selection: technical perfection, creative consistency, and balance of flavors.
Guests were able to discover the team’s creations through impressive chocolate, sugar, and ice sculptures of exceptional quality, highlighting the very high artistic and technical level of the Pastry Lions. It was also an opportunity to taste the “street food” creation. As part of the competition, this creation must be made with 70% cocoa dark chocolate and include an explicit reference to the country represented by the team. With this dessert combining local flavors, aromatic intensity, and balance, the Pastry Lions proved their ability to express Belgian identity in a creation that is accessible yet technically masterful. Due to the competitive nature of the event, the creations will remain confidential until the European selection.
WHO ARE THE PASTRY lions?
Osthmane Jaber, chocolate, captain: A young father who has been passionate about pastry since the age of 18, he has made this profession his true calling. Trained in two leading Belgian establishments—Ducobu and then Saint Aulaye, where he continues his career—he has developed rigor, excellence, and creativity. Always striving for perfection, he continues to train through competitions and internships in France and Spain, with a constant desire to progress and reinvent himself.
Yoshiyuki Numasawa, sugar: Yoshiyuki, a Japanese pastry chef who has been living in Belgium since 2015, began his career in leading establishments in Tokyo, including Dalloyau Japan. Inspired by a demonstration by MOF Nicolas Boussin, he continued his training in Belgium with Yasushi Sasaki. Since 2018, he has been putting his precision and attention to detail to good use at Pâtisserie Ducobu, where he creates elegant and refined desserts.
Nelson Lechien, ice cream: Passionate about pastry since childhood, he turned this vocation into a profession of excellence thanks to his training in Namur and Saint Ghislain. After starting out at the Sheraton Brussels and the Marriott in Dénia, he developed his creativity at the Bruneau restaurant (2 Michelin stars), then became pastry chef at La Grande Cascade in Paris (1 Michelin star), where he trained with Philippe Conticini. Returning to Belgium in 2019, he took over as head pastry chef at Le Chalet de la Forêt (2 Michelin stars) under the direction of Pascal Devalkeneer.
Committee led by three major figures in Belgian pastry making
Raphaël Giot, president, combines passion, contemporary aesthetics, and a keen sense of taste. Owner of Pâtisserie Giot, he has won numerous competitions, including a bronze medal at the World Pastry Cup.
Jean Philippe Darcis, vice president, is an artisan renowned for his expertise in pastry and chocolate. At the helm of La Chocolaterie Darcis and its academy, he trains the talents of tomorrow. He has won medals at several international competitions and is a member of Relais Desserts.
Patrick Aubrion, secretary general, is an innovative creator, master of food pairing and concept development. Owner of Aubrion Sweets, he has won numerous titles, including European champion, bronze medal and silver medal at the World Pastry Cup.
This official presentation marks a key stage in their preparation: the team is approaching the competition with confidence and a clear desire to restore Belgium’s position as one of the world leaders in pastry making.
See you on January 18 at Sirha Europain in Paris! The Pastry Lions will open the European selection, alongside teams from France, Sweden, Spain, Ukraine, the United Kingdom, the Netherlands, and Italy. The world grand final will take place at Sirha Lyon in January 2027.
We attended this presentation alongside the Pastry Lions, proud to support them and share their energy. We wish them every success in the upcoming competition.
