Just four months after opening, Chocolatier O in Geel has been named Discovery of the Year by the Gault&Millau restaurant guide. The jury praised the combination of refined flavours and striking appearance in Olivier Vandoninck’s pralines.
Vandoninck worked as a marketer before opening his chocolate shop. “I think that experience as a marketer has helped me to think more carefully about what the customer wants,” he says. “It’s not just about chocolate or creating the best filling, but about the overall experience. After all, most people give pralines as a gift to someone.”
For its 10th edition, Gault&Millau selected the 145 best chocolatiers in Belgium and Luxembourg. A jury assessed the flavour, texture, creativity, finish and presentation of their creations in a series of blind tastings.
It’s not just about chocolate or creating the best filling, but about the overall experience
Vandoninck’s pralines stood out because of their colourful exterior. The colours are always matched to the filling, and Vandoninck keeps his range limited to 12 flavours.
“I’m doing everything on my own and I want to be able to offer products that are as fresh as possible,” he says. “When I used to visit a chocolatier, I’d always get choice overload when I had to choose between 40 flavours. That’s why I keep it simple for the customer.”
Flavours range from a traditional hazelnut praline to salted caramel or calamansi – an Asian citrus fruit – with ginger.
“The aim was certainly to be included in Gault&Millau,” he says. “But to not only be featured in the guide within four months, but also to be named Discovery of the Year, is truly the reward for all the hard work.”
Gault&Millau also selected a Chocolatier of the Year for Flanders, Brussels and Wallonia: Chocolatier M in Knokke, Arthur Amblard in Brussels and Deremiens, Prouvy & Jamoigne in Chiny.
Amblard trained as a baker and pastry chef at Ceria in Anderlecht. The 28-year-old has a workshop in the Zavel district where he makes chocolate with no added sugar, inspired by his father, who has diabetes.
“Without compromising on pure taste, Arthur Amblard proves that innovation and craftsmanship can go hand in hand,” the Gault&Millau guide says.
