The reputation of Belgian chocolate no longer needs to be proven. This year again, a new award honors our national talents. Relais Desserts – an international association that has been rewarding the best pastry chefs for almost 40 years – opens the door to the very exclusive club of the best pastry chefs and chocolatiers in the world to Belgian chocolatier Marijn Coertjens.
The video of the day :
They are four new members to join the world elite of Haute Pâtisserie by joining the prestigious Relais Desserts association: Alexandre Gely in Poitiers, Davide Comaschi in Milan, Vincent Vallée in Les Sables d’Olonne and Marijn Coertjens in Ghent, Belgium. “This is an important step for Belgian pastry and chocolate, as well as for myself. Since the beginning of my career, I have been focusing on excellence and innovation, while respecting tradition”, welcomes the latter. In 2016, the Master chocolatier-pastry chef set up his purple-hued shop in Ghent, a stone’s throw from the Castle of the Counts of Flanders and next to the picturesque “Old beguinage”.
He offers signature chocolates, inspired by a cosmopolitan lifestyle but also by his encounters with international entrepreneurs, artists and artistic minds. His other pastries, cakes and pastries are inspired by nostalgic elements that he completely redesigns to give them a touch of refinement.
How to recognize the best?
To become a member of the Relais Desserts association, which brings together the world’s elite, you must meet several criteria and pass a few unannounced checks carried out by the great masters of the profession. The objective is to display a high score in the following areas: general excellence, the image of the establishment, the quality and originality of the products, the filling and maintenance of the workshops, the service and the career in general. In total, more than a hundred pastry chefs and chocolate makers from 19 countries are part of this association. Among them are three Belgian pastry chefs and/or chocolatiers: Marc Ducobu in Waterloo, Del Rey in Antwerp and Darcis in Liège and Verviers. Marijn Coertjens therefore joins this trio.
Who is Marijn Coertjens?
Marijn knows that he wants to dedicate his life to pastry and chocolate from an early age. He did his first internships in Japan which sealed his vocation and shaped his identity. He then trained in the famous Ducobu pastry shop in Waterloo. In 2007, he was elected Belgian Chocolate Champion at the final of the Belgian Chocolate Masters then received the bronze medal at the World Pastry Championship in Lyon in 2011. He then became, for five years, head chocolatier in one of the hotels luxury hotels in the world, The Peninsula in Hong Kong. A singularity that has brought him numerous prizes, but which above all has allowed him to collaborate with the most emblematic brands in the world (Louis Vuitton, Rolls-Royce, Chanel…). He then opened his own chocolate and pastry shop in the heart of Ghent.
Where to find it?
Where ? Burgstraat 151, 9000 Gent
When ? Tuesday to Saturday from 7:30 a.m. to 6 p.m. and Sunday from 7:30 a.m. to 1 p.m. Closed on Mondays.
Do not miss any more lifestyle news on sosoir.lesoir.be and subscribe now to our themed newsletters by clicking here.