The Belgian team in the World's biggest
Pastry competition
The Coupe du Monde de la Pâtisserie, held every two years at Sirha Lyon, gathers the world’s top pastry teams. Belgium, known for its pastry and chocolate expertise, is represented by the Pastry Lions, a new generation of talented chefs.
Silver for Belgium, ticket to Lyon 2027
After a tough national selection and months of preparation, the Belgian team won silver at the European Pastry Cup in Paris, qualifying for the world final in Lyon 2027.
For this competition, their theme was the Gardens of Versailles, reimagined with a Belgian touch inspired by Victor Horta, combining creativity, technical skill, and perfect flavor balance.
European Vice-Champions and Coupe du Monde de la Pâtisserie Qualification
From the very start of the national selection, the atmosphere around the Pastry Lions is intense. Focus, technical exchanges, and teamwork reflect months of hard work to achieve excellence. A 5th-place finish at the Coupe du Monde de la Pâtisserie 2025, along with winning the special eco-responsibility award, makes Belgium a team to watch for Lyon 2027!
At the European Pastry Cup in Paris, the Pastry Lions won the silver medal, just behind France, securing their qualification for the world final. Their theme: the Gardens of Versailles, reimagined with creativity, technical precision, and balanced flavors.
Nicknamed the “Pastry Lions”, they combine innovation, boldness, and rigor. Every detail matters—from dessert design to presentation—they aim to impress the jury and reinforce Belgium’s reputation as a leader in international pastry.
The Pastry Lions :
the Belgian Pastry Team
The Belgian team is made up of three complementary specialists :
Othmane Jaber
Nelson Lechien
Frozen Dessert Specialist
Yoshiyuki Numasawa
Sugar Specialist
Each chef brings their own expertise to make spectacular desserts in chocolate, sugar, and frozen creations. They are supported by Marc Ducobu, a renowned pastry chef and mentor, whose guidance, strategic advice, and perfectionist eye help lead the team to excellence and success.
Goal : Shine in Lyon in 2027
With this team, Belgium aims for a spot on the world podium and to showcase Belgian pastry on the international stage. The Pastry Lions continue Belgium’s long-standing tradition of success at the Coupe du Monde de la Pâtisserie, recalling the historic victory led by Pierre Marcolini over 30 years ago.
Now, all eyes are on Lyon in 2027, where the Belgian team hopes to confirm its place among the global pastry elite.
Othmane Jaber, Captain & chocolate Specialist
Othmane Jaber is the captain of the Belgian team and the chocolate specialist. He discovered his passion for pastry at 18 and has since dedicated himself to mastering chocolate with precision and creativity.
He began his career at Ducobu, learning the discipline and attention to detail required for high-level chocolate work, before joining Saint-Aulaye to refine his techniques and share his expertise with his team.
Othmane regularly participates in competitions and attends training in France and Spain, constantly experimenting with new methods and pushing the boundaries of his skills.
As the chocolate expert of the Pastry Lions, he perfectly balances textures, flavors, and complex structures. Each creation is a story, combining taste, aesthetics, and emotion. His skill and leadership embody the spirit of the Pastry Lions: ambition, precision, and creativity, helping to position Belgian pastry among the world’s finest.
Nelson Lechien, Ice cream specialist
Nelson Lechien is the frozen dessert specialist of the Belgian Pastry Lions team. Passionate about pastry since childhood, he quickly turned this enthusiasm into a career of excellence.
After studying at Namur and Saint-Ghislain, Nelson began his professional journey at the Sheraton Brussels, followed by the Marriott Hotel in Dénia, Spain, where he built the foundations of his skills. These early experiences taught him discipline, precision, and the importance of meticulous work, while nurturing his creativity.
Drawn to refined plated desserts, he then specialized in this field at the Bruneau restaurant in Brussels (2 Michelin stars), before moving to La Grande Cascade in Paris, where he became head pastry chef and trained under Philippe Conticini. His time abroad refined his techniques and broadened his creative approach.
Back in Belgium in 2019, Nelson took over the pastry kitchen at the prestigious Chalet de la Forêt, led by Pascal Devalkeneer. There, he makes exceptional desserts and frozen creations, combining innovation, technique, and perfectly balanced flavors.
With his mastery of textures and taste, Nelson Lechien is a key contributor to the Pastry Lions’ success, showcasing Belgian pastry excellence on the international stage.
Yoshiyuki Numasawa, Sugar specialist
Originally from Japan, Yoshiyuki Numasawa is the sugar master of the Belgian Pastry Lions team. He began his career in Tokyo, working in renowned pastry shops such as Dalloyau, before continuing his journey in Belgium at the Sasakiyasushi pastry and chocolate shop. In 2015, he permanently moved to Belgium to develop his art and passion for refined pastry.
From the start, he joined the Yasushi Sasaki pastry and chocolate workshop, perfecting his techniques and developing his meticulous attention to detail. In 2018, he became part of Pâtisserie Ducobu, contributing to elegant, precise, and innovative sugar creations.
Known for his precision, Yoshiyuki transforms sugar into pieces of art where aesthetics meet technical mastery. Every piece reflects his careful approach and constant pursuit of perfection.
His expertise in sugar and exceptional attention to detail make him a cornerstone of the Pastry Lions, helping to showcase Belgian pastry craftsmanship on the international stage.
Marc Ducobu, coach of the Belgian Team
Marc Ducobu is not only the coach of the Pastry Lions, Belgium’s team for the Coupe du Monde de la Pâtisserie 2027, but also a leading figure in Belgian pastry. He has built a strong reputation through a unique balance of technical mastery, creativity, and precision, honed at prestigious establishments such as Wittamer, Debailleul, and Vatel.
His career is distinguished by numerous awards, including the Prix Prosper Montagné and several podium finishes at the Championnat du Monde de la Pâtisserie in Lyon. Expert in classic desserts — pralines, ganaches, and caramels — he is renowned for his precision and excellence.
In 2003, Marc Ducobu founded his own pastry house in Waterloo, blending tradition and innovation with seasonal creativity. Supported by a passionate team, he continues to develop creations that are both authentic and innovative.
A member of Relais Desserts since 2010, he actively shares his expertise, participating in competitions and mentoring emerging pastry talents.
Today, Marc Ducobu applies this knowledge and experience to guide the Pastry Lions, aiming to lead Belgium to success and international recognition at the Coupe du Monde de la Pâtisserie 2027 in Lyon.