A Penchant for the Best – Le Chocolatier Extraordinaire
The Japanese are, for lack of a better word, obsessed with quality. They have a knack for seeking out the best in the World. They know how to cut through the marketing spiel and identify the pinnacle of craftsmanship.
Whilst the whole World is brainwashed by big marketing budgets into thinking Patek Philippe, Audemars Piguet and Vacheron Constantin make the best watches, or John Lobb or Berluti the best men’s shoes, the Japanese will seek out the true artisans who dedicate their lives to perfection. Hardly surprising that Japan is often chosen as the first destination to set up shop outside of the home county.
In Japan, the best are celebrated with a passion. Independent watchmakers like Philippe Dufour and Kari Voutilainen and Roger Smith enjoy almost cult status with a fan base much akin to groupies at a rock concert. A trip to London is often a chance to purchase a bespoke pair of shoes from George Cleverley on Old Bond Street.
Needless to say that when word got out that a young Belgian of Italian descent was taking the chocolate world by storm, Pierre Marcolini became almost an overnight sensation in the small island nation in the Far East. It helped that the young Marcolini was the epitome of European charm and sophistication, but it was his unique creations that ultimately won the hearts and tummies of the Japanese.
Pierre Marcolini was born on July 12th,1964 in Charleroi, Belgium. From very early on, his sweet tooth had almost determined his destiny, and at the tender age of 14, Marcolini decided to become a patissier. Graduating with a diploma in bakery, pastry and chocolate making from the Ceria School in Anderlecht and the Infobo in Uccle, Marcolini took on a job as a pastry manager at a small bakery. This was followed by internships at world renowned Wittamer and Fauchon.
Just shy of his 20th birthday, Marcolini won the Best Young Pastry Cook of Belgium award and 10 years later, the World Champion of Pastry in Lyon.
In 1996, Marcolini opened his first shop on the Avenue Louise in Brussels, and has since expanded into Japan, Paris, London, Monaco, Luxembourg, and Kuwait and Honolulu. Unsurprisingly, outside of Belgium, Japan boasts the most standalone stores with 6 locations.
So what exactly makes Pierre Marcolini so special? Of the establishment, and I am talking “bean-to-bar”, we all love Godiva, Neuhaus, Leonidas, and even non-Belgium chocolatiers like La Maison du Chocolat from France, See’s Candy from the US, and Japan’s native Royce. Many, like Marcolini, claim to control every step of the production process, sourcing only the best beans from countries like Peru, Brazil, Ecuador and Madagascar. But it is Marcolini’s delicate and unique marriage of flavours that stands above the rest. If you get a chance to sample some, I suggest you start with their signature Palets Fins. These are small chocolate squares with a thin filling of liquid caramel flavoured and scented with ingredients like fresh passion fruit, orange flowers, or pistachio, and even apple. Place one square on your tongue and let the warmth of your mouth melt the chocolate until the liquid caramel oozes out. Trust me, mind will be blown!
Be sure to order a cup of hot chocolate. Almost a meal itself, this rich, but smooth cup of deliciousness will be like no other cup you have ever experienced.
As you can imagine, consider me as one of Marcolini’s groupies. I even named one of my dogs after the man!
Introducing Como, Capri, Monza, and last but not least, Marcolini.
Dean Owen is Co-Founder of Quimojo, a revolutionary new concept in Global Campus Recruitment.
Pictures courtesy of Pierre Marcolini""""""
I turned towards my buddy. He made a twisting moti ...
You have no groups that fit your search