Mona Lisa WINTER WONDERLAND Autumn/Winter 2023
Mona Lisa’s magnificent winter designs, all in one handy brochure and with an exciting new feature… Personalised designs that can be transferred onto coloured chocolate!
Mona Lisa’s magnificent winter designs, all in one handy brochure and with an exciting new feature… Personalised designs that can be transferred onto coloured chocolate!
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
Our Chefs<br />
dimitri<br />
togo<br />
salmon<br />
Matsuda<br />
@dimitrisalmon<br />
Dimitri Salmon was - in addition to<br />
being the Belgian Chocolate Master<br />
2012 - also the chocolate and pastry<br />
chef at ‘La Dacquoise’ in Gozée,<br />
Belgium for 30 years. Dimitri always<br />
pulls the card of refinement and<br />
originality. As a creator of new trends<br />
and daring 3D chocolate shapes he<br />
has boldly claimed his place in the<br />
world of luxury gastronomy.<br />
@togo_matsuda<br />
Togo Matsuda (Japan) worked<br />
for 5 years in Pâtisserie-Chocolaterie<br />
Yasushi Sasaki, based in Brussels.<br />
Highly skilled in confectionery,<br />
he is an awarded chocolatier who<br />
is passionate about Japanese arts<br />
and crafts. As a wizard in visual<br />
refinement, he recently became<br />
the new Belgian Chocolate Master.<br />
jean-Yves<br />
justine<br />
wilmot<br />
lanoo<br />
In 2000 Jean-Yves Wilmot took over<br />
the family business - The Wilmot<br />
Bakery in Mettet, Belgium - from his<br />
grandfather and uncle. With his past<br />
experience in major pastry houses,<br />
and as a Barry Callebaut Ambassador,<br />
his reputation made him travel all<br />
over the world. Inspired by these travels<br />
and a relentless sense of play, he<br />
skilfully creates the wildest dreams.<br />
@wilmotjy<br />
Justine Lanoo holds a Master’s Degree<br />
in Fine Arts. While studying, she<br />
discovered a passion for chocolate,<br />
inspired by her grandfather who<br />
was a patissier. As a chocolatier at<br />
Joost Arijs and a Chocolate Academy<br />
Junior Chef at Barry Callebaut,<br />
Justine developed a deep sense of<br />
sophistication, which we see reflected<br />
in her daily work and creations.<br />
@justinelanoo<br />
8 9
Change language