SAVE THE DATE: 3 SALON DU CHOCOLAT IN BRUSSELS 5 TO 7

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SAVE THE DATE: 3 SALON DU CHOCOLAT IN BRUSSELS 5 TO 7
RD
3
SAVE THE DATE:
SALON DU CHOCOLAT IN BRUSSELS
5th TO 7th OF FEBRUARY 2016
Brussels Expo – Palais 1
For the third year running, following the success of previous editions, Brussels is hosting the Salon du
Chocolat from 5th to 7th February 2016, for another celebration of Belgian chocolate.
It will be held at Palais 1 of Brussels Expo for an especially flavoursome 2016 edition which will bring over 80
participants together – chocolatiers, patissiers, confectioners, chefs, pastry chefs, designers and cocoa
experts.
Cocoa Expressions, Chocolate Innovations
The theme for the new edition, "Cocoa Expressions, Chocolate Impressions", will focus on current trends in
the world of chocolate and pastry and will celebrate the creativity, avant-gardism and capacity to innovate of
a whole profession.
Of really noticeable trends, that of "bean to bar" will be given pride of place at this 3 rd edition. Starting out in
the United States in the nineties, the "bean to bar" trend has seen increasing success in Europe: a growing
interest that fits in the general tendency to observe expertise, authenticity and traceability.
Some passionate chocolatiers are no longer content to use merely couverture chocolate, but have decided to
get right to the roots and select their own cocoa beans from plantations, on the quest for unique soils and
flavours. Just as with wine, every region which produces cocoa in fact has unique characteristics when it
comes to taste; more specifically, every plantation has something which is unique to it, rather like a
"château" in the middle of a vineyard.
These taste artists then inspect the way the beans are processed, especially the tricky torrefaction stage, for
complete mastery of all flavours, to pass them on to chocolate lovers in unique creations.
The Show will be attended by several representatives of this fundamental tendency, including:
- The "Bean to Bar" company: Alice Voisin (based in Verviers) recently devised a new concept of distribution
of bean to bar and raw chocolate bars from all over the world. At the Brussels Chocolate Fair, she will present
to the public the brands Antidote (United States), Dick Taylor (United States), Marou, Faiseurs de Chocolat
(Vietnam) – Menakao (Madagascar) and Taza (United States).
- El Sauco: originally from the Netherlands, this company selects chocolates with incomparable flavours from
all over the world: Akesson’s (United Kingdom) – Amma Chocolate (Brazil) – Cacao Hunters (Colombia) –
Original Beans (Netherlands) and Pacari (Ecuador).
- Benoît Nihant: in his perpetual quest for excellence, the artisan based in Liège will present his "bean to bar"
range, made using beans from Venezuela, Ecuador, Madagascar and Bali, including a bio range.
"Bean to bar" will also be the focus through the reconstitution of a manufacturing line on the initiative of
Callebaut.
This year, the Salon du Chocolat will inaugurate a new space: "Les Espoirs du Chocolat" (“The Promising
Young Talents”). The Show’s philosophy is indeed to promote the profession and highligth the new
generation of talented chocolatiers and patissiers. The Hopefuls selected include the young chocolatière
Euphrasie Mbamba de Sigoji, whose creations are inspired both by Belgian culture and by the raw materials
from her native Cameroon.
A permanent show accessible to all
For 3 days, the Show will be putting on a comprehensive programme of fun and educational events for
children and grown-ups alike.
The Chocolate Fashion Show: this is on the theme of carnival, on which chocolatiers and designers are
working in duo, to present a festive and tempting 2016 collection. The creations will be unveiled as a preview
at an exclusive invitation-only Gala evening on Thursday 4th February, and presented to the public at a
unique show scheduled at 5:00 p.m. daily from 5th to 7th February. The Belgian talents on show this year
include: Laurent Gerbaud & Patou Saint Germain, Nadia Flecha Guazo (Chokolate) & Débora Velasquez,
Conte de Fèves – Céline Bouzegza & Nathalie Stockman, Valentino & Sixtine Anne de Molina, Ducobu &
l’Atelier Lannaux, Didier Smeets, Leonidas, Jean-Philippe Darcis, Chocolaterie Bruyerre, Van Dender and
Callebaut.
Recipe demonstrations: on the podium of the "Pastry Show", the greatest chefs, pastry chefs and master
chocolatiers will relay every hour to present, live, their best chocolate recipes and share their professional
tips with the public. Names already mentioned: Christophe Hardiquest (Bonbon**), Laury Zioui (L'Éveil des
Sens*), Eric Fernez (D'Eugénie à Émilie*), Eric Martin (Maison Lemonnier), Sang-Hoon Degeimbre (L'Air du
Temps** & San), Maxime Collin (La Villa Lorraine*), Benoît De Witte (Benoît et Bernard De Witte*),
Alexandre Dionisio (La Villa in the sky*), Hendrik Dierendonck (Carcasse) in duo with Dominique Persoone,
Steven Vandeparre, Van Dender, Julien Lapraille, Fabrice Collignon, Arnaud Champagne, Joost Arijs, Maison
Pierre Marcolini, Paul Wittamer, … This year, the three days of recipe demonstrations are sponsored by
Couplet Sugars.
Conferences and tastings: visitors will perfect their knowledge and explore all of the subtleties of cocoa, at
conferences
hosted
by
chocolate
experts
and
aficionados,
at
the
"Chocosphère".
The themes covered this year include:
 Combining Chocolate & Health with the concept of “Hippocratonomie” in the presence of the starred
chef Arabelle Meirlaen and Professor Vincent Castronovo, Oncologist and Senologist at the
University of Liège.
 Pairing Wine & Chocolate: let’s explore new paths! with Patrick Bottcher, Chronicler and author of
Tronche de vins.
 Beer & Chocolate with Laurent Gerbaud, Jean Hummler (Moeder Lambic) and the Brasserie Cantillon.
 The bean to bar trend through several conferences by Alice Voisin, El Sauco and Benoît Nihant.
 Belgian Chocolate: tradition and innovation with contributions from Paul Wittamer and Jist Heyninck.
 History & Chocolate with Nikita Harwich, Member of the French Chocolate and Confectionery
Academy.
 The Lands of cocoa with a conference on the Cunas Indians hosted by Eddy van Belle (Choco-Story
Brussels).
Workshops: visitors will have the opportunity to participate actively through a variety of pastry workshops,
hosted by La Pâtisserie de l'archiviste, Les secrets du Chef and Conte de Fèves. On his stand, the chocolatier
Jean-Philippe Darcis will offer not-to-be-missed Master Classes to pastry lovers, including sampling. And
those aged 6-12 will enjoy workshops specially designed for them in "Chocoland", hosted by La Route Belge
du Chocolat.
Book signings: in partnership with the famous Brussels bookshop Filigranes, the Show will offer visitors the
chance to see the latest cookery literature and have recently published books on gastronomy, chocolate and
pâtisserie signed. The authors present at the signing sessions will include: Arabelle Meirlaen (Ma Cuisine
intuitive, Éditions Gabriel), Hendrik Dierendonck (Mange Bruxelles, Sh-op Éditions), Julien Lapraille (Ne
m'appelez pas Chef !, Génération W Éditions), …
Exhibitions and happenings: Leonidas will be celebrating fashion through a giant 4.20-metre-high sculpture,
designed by the artist-chocolatier Jean-Luc Decluzeau. The work will represent a mannekin of a woman
entirely knife-sculpted in a 500 kg block of chocolate. The sculpture will be sublimated with a lustre of
chocolate 2 metres high and 1.20 metres wide, adorned with several tens of pieces of Swarovski crystal.
The Choco-Story Brussels museum will host an exhibition at the heart of the Show, plus many animations in
partnership with La Route Belge du Chocolat: introduction to tasting of hot chocolate, magic tricks and
chocolate massages. New this year: guides will take small groups of visitors around for a mini-guided tour of
the exhibition, with sampling breaks at the stands of several chocolatiers. Also worth seeing in the area: the
official launch onto the Belgian market of the Encyclopaedia of Chocolate and Confectionery, a reference
work, the fruit of ten years' works and research by the French Chocolate and Confectionery Academy.
And many other surprises to be explored on the exhibitors' stands, such as Godiva, which will be celebrating
its 90th anniversary at the Salon du Chocolat.
The Mondial du Chocolat et du Cacao®
The Salon du Chocolat is the world's largest event dedicated to chocolate and cocoa. Created 21 years ago in
Paris, by Sylvie Douce and François Jeantet, it is held in the world's major cities, across all four corners of the
Earth. The Mondial du Chocolat et du Cacao® is continuing its international tour, with about twenty events
scheduled worldwide, and new destinations such as Milan.
The press conference will take place the 20th of January 2016 in the 'Salle de Milice' of the city hall of
Brussels. More information will follow shortly.
Save the date for the upcoming events!
Tokyo: 26-31 January 2016, NS Building
Kyoto: 27 January – 14 February 2016, JR Kyoto Isetan
Osaka: 27 January – 14 February 2016, JR Osaka Mitsukoshi Isetan
Fukuoka: 28 January – 14 February 2016, Iwataya
Sapporo: 31 January – 14 February 2016, Marui Imai
Nagoya: 31 January – 7 February 2016, Mitsukoshi
Sendai: 2-14 February 2016, Mitsukoshi
Brussels: 5-7 February 2016, Brussels Expo
Milan: 13-15 February 2016, The Mall
Moscow: 5-8 March 2016, Expocentre
London: 14-16 October 2016, Olympia National Hall
Paris: 28 October – 1 November 2016, Porte de Versailles
Lyon: 11-13 November 2016, Centre de Congrès – Cité Internationale
Seoul: 19-22 January 2017
THE PARTICIPANTS OF THE 3RD SALON DU CHOCOLAT IN BRUSSELS
th
As of 18 November 2015
ALEXANDRE DIONISIO, LA VILLA IN THE SKY*
AMACARONS SMOOTH FLAVOURS
ARABELLE MEIRLAEN*
ARNAUD CHAMPAGNE
BARRE DE CHOCOLAT
BARÙ
BEAN TO BAR: ANTIDOTE, DICK TAYLOR, MAROU, MENAKAO,
TAZA
BENOÎT DE WITTE, BENOÎT ET BERNARD DEWITTE*
BENOIT NIHANT CHOCOLATIER CACAOFÈVIER ®
BIJOUX GOURMANDS® MANU CRÉATION®
BOSTANI CHOCOLATE
BRASSERIE CANTILLON
BRUYERRE
CAFFÉ PERTÉ / MONTIP TRADE KFT
CAOBISCO
CALLEBAUT
CHAMPAGNE GREMILLET
CHOCOLAT CHAMPAGNE
CHOCOLAT DE BEUSSENT LACHELLE
CHOCOLATERIE DEMARET
CHOCOME
CHOCO-STORY
CHRISTOPHE HARDIQUEST, BONBON**
CMF - PRODUKTE KELLER
CONFISERIE LARMUSEAU
CONTES DE FÈVES
COSIJNS CHOCOLATIER
DARCIS, MAÎTRE CHOCOLATIER
DÉBORA VELASQUEZ
DIDIER SMEETS CHOCOLATIER
DOMINIQUE PERSOONE
DUCOBU RELAIS DESSERTS
EL SAUCO: AKESSON’S, AMMA CHOCOLATE, CACAO HUNTERS,
ORIGINAL BEANS, PACARI
ERIC FERNEZ, D’EUGÉNIE À ÉMILIE*
ERIC MARTIN, MAISON LEMONNIER
ETHIQUABLE
FABRICE COLLIGNON
GALLER CHOCOLATIER
GODIVA
HENDRIK DIERNDONCK, CARCASSE
INSTITUT ROGER LAMBION
JEAN HUMMLER, MOEDER LAMBIC
JIST HEYNINCK
JOOST ARIJS
JULIEN LAPRAILLE
LA PÂTISSERIE DE L'ARCHIVISTE
LA ROUTE BELGE DU CHOCOLAT
LAURENT GERBAUD
LAURY ZIOUI, L’ÉVEIL DES SENS*
LE CANELÉ DE BORDEAUX LEMOINE
LEONIDAS
LES MACARONDISES
LES SAVEURS D'ANTAN
LES SECRETS DU CHEF
MAISON PIERRE MARCOLINI
MAXIME COLLIN, LA VILLA LORRAINE*
MIRANILLE
NADIA FLECHA GUAZO (CHOKOLATE)
NATHALIE STOCKMAN
NEUHAUS
NEWTREE
NID D'ABEILLE
NIKITA HARWICH
PATOU SAINT-GERMAIN
PATRICK BOTTCHER
PAUL WITTAMER
SANG-HOON DEGEIMBRE, L’AIR DU TEMPS** & SAN
SIGOJI
SIXTINE ANNE DE MOLINA
STEVEN VANDEPARRE
SUN AND GREEN
THE CACAO TREE
VAN DENDER
VALENTINO
VALRHONA
VAN DENDER
VINCENT CASTRONOVO
Organisation
Founders and Producers: Sylvie Douce and François Jeantet
General Manager: Stéphanie Sandoz
The Salon du Chocolat is an event created, organised and promoted by Event International:
59 rue de la Tour – 75116 Paris – France
T +33 (0)1 45 03 21 26 - F +33 (0)1 45 03 60 90
www.eventinternational.com / www.salon-du-chocolat.com / http://brussels.salon-du-chocolat.com
Press service – Salon du Chocolat in Brussels
Cécile Namur – [email protected]
+32 (0)471 86 10 09
Annelies Baeten – [email protected]
+32 (0)494 64 76 23
Please contact us if you would like any interviews, photos or acknowledgements

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