Trained in pastry and chocolate making in Las Vegas, he is the second generation of The Chocolate Line brand, considered the best chocolate store in Belgium according to Gault et Millau in 2023.
This young man, who defines himself as hyper-scientific and thrill-seeking, wants to transcend the innovative spirit of his father, Dominique Persoone, the retired enfant terrible of Belgian chocolate.
“Raf Simons wanted to have a bonbon based on depression. If I have to link it with food, it makes me think of the trumpet de la mort. So I made an amino fermented mushroom paste with chocolate from Papua New Guinea”
“Raf Simons wanted to have a bonbon based on depression. If I have to link it with food, it makes me think of the trumpet de la mort. So I made an amino fermented mushroom paste with chocolate from Papua New Guinea”
Featured in so good #32