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Christophe Pelé
The chef-owner
of the intimate restaurant
Bigarrade in Paris
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Juan-Marie and Elena Arzak
Father and daughter of the Arzak restaurant that is awarded
with 3 Michelin stars.
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Georges Blanc
The godfather of
the Burgundian cuisine and
still alive and kicking.
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Fabrice Salvador
Chef and owner of the
Michelinstar restaurant
Aux Influences des Saveurs
in Luxembourg
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Jorge Bandeira
The first chef in Brasil
with a copy of
Pastry In Europe 2009.
Who will be next?
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Grant Achatz
The Molecular chef from Alinea, Chicago... He loved PIE '09, so he was desperately waiting for the 2010 edition.
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Myrtle Allen
She is the mother of the Irish cuisine and founder of the Ballymaloe House close to the city of Cork. Myrtle is a true monument and we are proud that she's a fan of Pastry in Europe.
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Magnus Ek
The most awarded Swedish chef. His restaurant Oaxen Krog is based on a small island south of Stockholm.
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Eric Martin and his son Tristan
They run the kitchen of the phenomenal restaurant Lemonnier in the Belgian Ardennes.
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Our distributors in the USA:
CJ Stam and Sam Hodge
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Nick Versteeg and Elly Driessen
Nick is the award-winning producer of many gastronomical documentaries. Elly Driessen is of course translator of Pastry in Europe.
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The Winners of the
Dutch Pastry Award 2009
On the left silver medal winner Bart de Gans, in the middle the golden finalist Daniel Jongsma and on the right with a bronze medal our own Hans Heiloo.
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Ferran Adria and Rob Baan
I guess we don't need to introduce Mr Adria, the inventor of espumas
and textures and chef of elBulli? Next to him stands Rob Baan, the creative brain behind Koppert Cress.
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The team of restaurant Du Faudé
This restaurant and hotel is located in Lapoutroie in the French region the Alsace. Thierry and Chantal Baldinger are the owners. Their entire kitchen staff is wearing pink jackets.
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Don Genova
Our editor during the launch of
Pastry in Europe in Vancouver |
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Yoshihiro Murata
This famous chef has upscale restaurants in Kyoto and Tokyo. He is well-known for his knowledge of the classical Kaiseki cuisine. His Tokyo restaurant Kikunoi has been awarded with two Michelin stars.
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Juan-Mari Arzak
Together with his daughter, he runs his 3 Michelin star restaurant in San Sebastian, Spain. He is well known for his combination of Spanish traditional cuisine with the most modern techniques. |
Moshik Roth and Mr Oshima
Moshik Roth runs his moleculair cuisine in the north of Holland and just recieved his second Michelin star. Mr Oshima is the master of traditional Kaiseki cuisine. He has been in Amsterdam for more than 30 yrs (Yamazato, Okura) and was the first Japanese chef in the world to receive a star. |
Joel Robuchon
This famous French chef has been awarded with the most Michelin stars, 25 to be exact! You can taste his food at his L'Atelier de Joel Robuchon restaurants all over the world.
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Professor Hattori and Rob Baan
Professor Hattori is the founder of the gastronomical event Tokyo Taste and is the man who combines health and good food. Here he's presented his copy of Pastry in Europe by Rob Baan of Koppert Cress.
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Teruaki Tamura
Not everyone knows exactly what umami is, that fifth taste we can experience. Mr Tamura is the chef in the Tokyo house where professors discovered that taste for the first time. He knows everything about dashi and the Japanese classics. Besides that, he is a great painter. |
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Bruno Menard
Not everything in Tokyo is Japanese. Between the few three Michelin star restaurants, there is this French restaurant run by Bruno Menard where you can experience luxurious service ( 45 staff for 45 customers). His style of cooking is a modern interpretation of his French background.
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Japanese bookshop in Tokyo
with our magazines
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Grant Achatz
He is only 32 years old, but people from all over the world want to experience his artistic cuisine in his restaurant Alinea in Chicago. He even has his own designers for plates and glasses, so the china always matches his food.
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Professor Herve This
If there is anyone in the world who started the moleculair cuisine, it is Herve This. As a professor from the Sorbonne University in Paris, he was the first one to look at cooking techniques and asked himself: why are chefs doing things this way? He wrote several books, does a lot of workshops and writes articles for Culinaire Saisonnier.
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Dick Middelweerd, Jiro Ono and Gerrit Greveling
Dick Middelweerd is the chef-owner of the Dutch restaurant De Treeswijkhoeve (one Michelin star). Gerrit Greveling is chef-owner of Chalet Royal in Den Bosch, Holland ( also one Michelin star). In their middle is the 82-year old Jiro Ono, who is awarded with three stars for his sushibar in Tokyo. |
Anthony Delhasse
He is the chef-owner of Hostellerie Le Postay in Pepinster, which is very close to the famous racetrack of Francorchamps. His is wellknown for his modern interpretation of his regional cuisine.
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Nobuyuki Matsuhisa,
also known as Nobu
He has restaurants in Tokyo, New York, London, Milan, Los Angeles, Las Vegas.... His style of cooking is a combination of Japanese cuisine with influences of the kichtens of Peru. His partner in business is the famous actor Robert De Niro.
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Heston Blumenthal, Gerrit Greveling
and Joost van Roosmalen
Another chef who doesn't need an intro is Heston Blumenthal of the Fat Duck in Bray(close to London). His three Michelin star restaurant is always in the top three of the world. If there is one word to describe Heston it is Experience. On this picture he stands beside starchef Gerrit Greveling of Chalet Royal( Den Bosch, Holland) and Joost van Roosmalen of Pastry in Europe.
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.jpg "Dutch Pastry Award")
International guests of
the Dutch Pastry Award 2009
YoungHoon Kim (South-Korea), Jin Caldwell(USA) and Pol Deschepper (Belgium)
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