Description
Belgian Chocolate, Macarons & Ice Cream With his passion for fine pastry-making passed on by an enthusiastic teacher, Jean-Philippe Darcis trained with some of the biggest names, Lenôtre, Belouet, Wittamer, Richard,...
Following the long standing tradition of Verviers, he has developed a strong love for chocolate creations. As a child of the Pays du Herve region, he instinctively goes for natural elements with his diligence and insatiable appetite to explore and push boundaries a hallmark of his craft.
At the age of 25, his enterprising nature saw him open his first workshop. He has since set up new workshops and launched his first "concept Darcis" tasting establishment.
In 2001, JP was awarded the lifetime title of Belgian Chocolate Ambassador.
With some of the most prestigious awards to his name, he incessantly pushes the boundaries of culinary art, overwhelming even the most demanding palates with pleasure. He is respected by his peers, with his love for finely crafted work receiving recognition:
- Prosper Montagné Trophy
- Belgian chocolate International Prize and awarding of the lifetime title of Belgian Chocolate Ambassador (2001)
- Team bronze medal at the World Pastry Championship (Las Vegas, 2002)
Gold medal in the category "Chocolate showpiece" (Las Vegas, 2002)
- Silver medal at the Ice Cream World Cup (Turin, 2003)
- Member of "Relais Desserts International"
- Coq de Cristal award several times and with different products
As a lover of distinguished and refined flavours, fine pastry with heavy rich chocolate, tasty ice cream with fondant sorbet like a ripe fruit, Jean-Philippe Darcis knows how to play with food like a true magician.
Combining tradition and creativity in masterful expertise, he reinvents ingredients to offer a sublime combination; releasing boundless subtle, rich and exquisite fragrances.
Jean-Philippe shares his passion for the job with the pastry workers in his business, all Epicurean followers themselves.
Jean-Philippe offers creativity and is always ready to do it again.
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