Two major culinary competitions were recently held: the European Pastry Cup and the Gelato World Cup. Two events in which Belgian teams shone.
After the Pastry Lions’ 5th place at the Pastry World Cup in January 2025, the new Belgian pastry team faced high expectations at the European Pastry Cup in Paris. Othmane Jaber, the team captain, along with Nelson Lechien and Yoshiyuki Numasawa, secured second place on the podium, much to the delight of their coach, Marc Ducobu.
“Second place for our Belgian team at the 2026 European Pastry Cup!! An incredible adventure full of intensity, hard work and pride. Thank you to everyone who followed and supported us until the end. And above all, thank you to this exceptional team. Now, on to the World Cup,” Marc Ducobu wrote on social media.
With this second-place finish, the Belgian team qualified for the Pastry World Cup, which will take place at Sirha in January 2027.
Focus on the Pastry Lions
After Jean-Philippe Darcis, Marc Ducobu took over as coach of the Belgian pastry team. “After working in various pastry houses, he founded his own business in 2003 in Waterloo. Enriched by competitions and travels, he innovates, surprises and reinvents the great classics. His boutique is constantly evolving; nothing is ever fixed, and he creates according to the seasons and his inspiration. This pastry enthusiast has only one motto: uncompromising quality. He enjoys working with passionate artisans and is always searching for the perfect product to enhance in his creations,” the Pastry Lions website describes.
Marc Ducobu has recently received two prestigious distinctions. The Gault & Millau guide recognised him as Wallonia’s Chocolatier of the Year 2025, while La Liste awarded him the Authenticity and Craftsmanship Pastry Award.
Chocolate specialist Othmane Jaber is the captain of the Pastry Lions. “My professional journey led me to work in two of the finest pastry houses in Belgium, such as Ducobu, where I acquired rigour and excellence, and at Saint-Aulaye, where I continue to develop my expertise every day and try to share my passion through each creation,” he explains.
Nelson Lechien specialises in ice cream. He has an impressive career path, having worked at prestigious establishments such as Bruneau (2 Michelin stars) in Brussels, the Marriott Hotel in Dénia in Spain, La Grande Cascade (1 star) in Paris, and currently at Chalet de la Forêt (2 Michelin stars) in Belgium.
Originally from Japan, Yoshiyuki Numasawa is a sugar specialist. Since 2018, he has been part of the Pâtisserie Ducobu team, contributing to the creation of exquisite desserts with great attention to detail and Japanese precision.
5th place at the Gelato World Cup
Another competition, the same sweet pleasure. Over five days, 12 teams (four European—France, Italy, Poland and Belgium—four American—Peru, Mexico, Ecuador and Argentina—and four Asian—China, Japan, Singapore and Indonesia) competed at the Gelato World Cup 2026 (the world championship of artisanal ice cream) in Italy.
The Belgian team travelled to Italy with Maryne Poppe from Tendance Glacée in Flawinne, José Romero from Pepe’s in Brussels, Jack Bodart, chocolatier in Oupeye, and coach Fabio Marasti from Gourmand’Ice in Verviers.
After five days of competition, the Belgian team finished in 5th place and won the Fair Play Award for its team spirit, respectful attitude and willingness to share equipment.
Isabelle Anneet (AWEX)
