The Desserts Bar

Four Brussels pastry chefs take turns at the Desserts Bar to offer you samples of their best artisan creations. Their platters are on offer for the same price as the chefs’ dishes (9 credits, with 1 credit = €1). Discover them below.

  • Nikolas Koulepis – Pâtisserie Nikolas Koulepis

    After impressive stops at Villa Lorraine, Bouchéry and Notos, Nikolas Koulepis has just opened his own Greek patisserie on rue du Page. Walnuts, pistachios and cinnamon abound in his light and refined artisan Greek pastries, and the aroma of pastries fresh out of the oven regularly fills this brand-new patisserie.

    Nikolas Koulepis will be present Thursday.

     

    His dessert

    • Baklava (dessert made with filo pastry, honey, walnuts and almonds),
    • Kadaïfi (oriental pastry made with filo pastry, almonds, cinnamon and sugar),
    • Vyzantino (orange cake, milk cream and candied orange and passion fruit),
    • Yoghourt and raspberry cake (olive oil sponge cake, Greek yoghourt mousse and raspberries).

    Allergens: gluten, eggs, milk, nuts

    Nikolas Koulepis Pâtisserie
    Rue du Page 85 - 1050 Ixelles
    02 514 74 40
    www.nkpatisserie.com

  • Anaïs Gaudemer – Cokoa

    Fruit of the combination of two completely different – and yet remarkably complementary – passions, Anaïs Gaudemer, a landscape architect who reinvented herself as a talented pastry chef, offers you floral pastries inspired by nature, where fresh, organic, edible flowers are chosen depending on the season.

    Anaïs Gaudemer will be present Friday

     

    Her dessert

    • Mini citrus dessert (yoghourt mousse with lemon, mandarin confit, Earl Grey cream, lemon flavoured sablé breton biscuit)
    • Mini Pavlova, mango compote and lime, passion fruit and verbena mousse
    •  Mini black carbon tart, wild strawberry compote, vanilla ganache & Ylang Ylang, fresh strawberries.

    Allergens: gluten, eggs, milk, nuts

    Cokoa – Pâtisserie Florale
    Chaussée de Boondael 66 - 1050 Ixelles
    0498 36 52 94
    www.cokoa.be

  • Forcado – Loic Henon & Joaquim Braz de Oliveira

    Little Portuguese restaurant Forcado, which had already been selling Portuguese pastries developed by Joaquim Braz de Oliveira since 1982, has grown nicely into a shop and tasting venue. A genuine passion passed down from father to son, Forcado showcases quality and authenticity by offering classic, creative and even alternative Portuguese pastries, made without gluten and/or dairy products. Everything is home-made, by hand, with pasison.

    Loic Henon & Joaquim Braz de Oliveira Senior will be present Saturday.

    Their dessert

    • Pastel de Nata
    • Tentugal (cake with Portuguese-style custard, made with rice cooking water)
    • Orange sponge roll
    • Bolo de Requejao (Portuguese cheese with cinnamon)

    Allergens: gluten, eggs, milk

    Forcado Pastelaria
    Chaussée de Charleroi 196 - 1060 Saint-Gilles
    02 539 00 19
    http://forcado.be

  • Yasushi Sasaki – Pâtisserie Sasaki

    Former student at the famous Mahieu in Stockel and in the top 4 of the Gault et Millau Chocolate and Pastries guide in 2015, Yasushi Sasaki offers you low sugar delicacies of Japanese inspiration. Having already coached future talents at the World Pastry Cup, this artisan master of flavour will amaze you with his reinvention of great pastry classics. Make sure you pass by his boutique and marvel at his incredible chocolate sculptures.

    Yasushi Sasaki will be present Sunday.

    His dessert: White chocolate mousse, apricot jam, passion fruit cream
    Allergens: gluten

    Pâtisserie Yasushi Sasaki
    Avenue des Franciscains 10;1150 Woluwé-Saint-Pierre
    02 779 05 68
    www.patisserie-sasaki.be