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His first internships in Japan marked his creative inspiration. The famous Ducobu patisserie in Waterloo, where he trained in the benevolent environment of Marc Ducobu (Relais Desserts), also played a decisive role in his identity as a chocolatier / patissier.
In 2007, Marijn received national recognition when he was declared Belgian Chocolate Champion at the Belgian Chocolate Masters Final. Then later, at the world level he received the bronze medal at the 2011 World Pastry Championship in Lyon.
Marijn then managed the Peninsula Hong Kong team for 5 years as a chocolatier.
In 2015, he was awarded the Belgian Chocolate Champion for the second time. That same year, he took part in the World Chocolate Master Championship in Paris, where he received the bronze medal.
He opened his company in Ghent in 2016.
Congratulations to Xavier Berger who has just passed the demanding MOF tests and is now one of the Meilleurs Ouvriers de France Chocolatiers Confiseurs. Congratulations to him!
Discover Pierre Hermé’s new book, Toutes les saveurs de la vie. The odyssey of a pastry genius. The "best pastry chef in the world" shares the story of the major stages of his life and the keys to his success. He makes discover his travels and his many meetings with producers and artists who inspired him.
The entire pastry family is in mourning since the death of Franck Fresson. Admired for his talent and skill, he will continue to inspire his peers and younger generations for a long time to come.