DEMONSTRATION
END OF YEAR
Bruyerre - Gosselies / 06-10-2025
We had the pleasure of welcoming two big names in contemporary pastry : Damien Pichon and Nicolas Arnaud. Together, they took participants on a journey through a sweet world combining audacity, elegance, and technical expertise.
Under their precise and passionate gestures, the end-of-year creations came to life : revisited logs, refined tarts, individual desserts of remarkable finesse... Each creation embodied the excellence of the products and the demanding know-how that Bruyerre has defended for more than a century.
Throughout the day, the demonstration revealed flavor combinations that were as subtle as they were inspiring : intense chocolate alongside the freshness of red fruits, the sweetness of praline combined with the brightness of lemon, or the indulgence of chestnut enhanced by light and airy textures.
This meeting was also an opportunity for passionate exchanges between chefs, artisans and those passionate about the profession, united around common values : sharing, innovation and the love of beautiful products.
At Bruyerre, we are proud to support each professional in their quest for excellence, by offering them the best raw materials, quality equipment and a network of inspiring partners.
Damien
PICHON
Nicolas
ARNAUD
When pastry becomes a spectacle
120 people were present for this demonstration focused on end-of-year creations.
DAMIEN PICHON
Damien Pichon is a respected Breton pastry chef, now a culinary advisor for Debic France and Belgium.
Thanks to his original interpretations and his accessible vision of haute pâtisserie, he attracts a large community of enthusiasts - more than 170,000 followers follow him on Instagram.
Known for his keen sense of taste and precision, he creates simple, generous, and rigorously mastered recipes. Through his creations and demonstrations, he inspires professionals and discerning amateurs alike, while leading a committed network of Debic ambassadors.
NICOLAS ARNAUD
Nicolas Arnaud is a renowned French pastry chef based in the heart of Brussels. After rigorous training in France, he honed his skills in prestigious kitchens in London and Switzerland, before working as a pastry chef at Marc Ducobu.
In 2012, he and his wife opened their own boutique-patisserie in Ixelles, where he brought his vision of contemporary French pastry to life. His style is distinguished by a "less is more" philosophy: pure flavors, refined textures, and consistently masterful visual elegance. Winner of the Coupe d'Europe de la Pâtisserie (2016) and finalist at the world championship in Lyon, he is one of the greats of the profession.
At the same time, he plays a vital role behind the scenes as a highly regarded jury member and technical advisor to the current Belgian team for the World Cup of Pastry.
DAMIEN PICHON
Damien Pichon is a respected Breton pastry chef, now a culinary advisor for Debic France and Belgium.
Thanks to his original interpretations and his accessible vision of haute pâtisserie, he attracts a large community of enthusiasts - more than 170,000 followers follow him on Instagram.
Known for his keen sense of taste and precision, he creates simple, generous, and rigorously mastered recipes. Through his creations and demonstrations, he inspires professionals and discerning amateurs alike, while leading a committed network of Debic ambassadors.
NICOLAS ARNAUD
Nicolas Arnaud is a renowned French pastry chef based in the heart of Brussels. After rigorous training in France, he honed his skills in prestigious kitchens in London and Switzerland, before working as a pastry chef at Marc Ducobu.
In 2012, he and his wife opened their own boutique-patisserie in Ixelles, where he brought his vision of contemporary French pastry to life. His style is distinguished by a "less is more" philosophy: pure flavors, refined textures, and consistently masterful visual elegance. Winner of the Coupe d'Europe de la Pâtisserie (2016) and finalist at the world championship in Lyon, he is one of the greats of the profession.
At the same time, he plays a vital role behind the scenes as a highly regarded jury member and technical advisor to the current Belgian team for the World Cup of Pastry.
Inspired creations, between audacity and elegance
This end-of-year demonstration was a true source of inspiration for the pastry chefs. Chefs Damien Pichon and Nicolas Arnaud offered a modern and refined vision of holiday baking, where each creation combines aesthetics, emotion, and a balance of flavors.
The logs have revisited the great classics with subtlety: silky and contrasting textures, notes of red fruits or citrus fruits which awaken the power of chocolate, and fruity inserts which bring freshness and lightness.
As for the tarts, the combinations were very delicate : hazelnut, blueberry, blackcurrant, chestnut, lemon... so many combinations that play on the naturalness and purity of flavors, enhanced by very precise finishes.
Finally, the individual desserts seduced with their minimalist elegance: a perfect balance between tradition and modernity, where indulgence is expressed through frank and harmonious combinations - apple and caramel, vanilla and praline, chestnut and blackcurrant.
Through these creations, we find the major pastry trends of the season :
The search for a balance between richness and lightness,
The highlighting of contrasting textures,
The importance of a refined yet striking visual,
And the return to authentic flavors conveyed by exceptional products.
Each dessert thus told a story : that of a generous, technical but accessible pastry, focused on emotion and the pleasure of sharing - a philosophy dear to Bruyerre and its long-standing partners.
Thank you to our sponsors
We are in good company.
