PRESS RELEASE JANUARY 2014
1st SALON DU CHOCOLAT IN BELGIUM
(CHOCOLATE SHOW)
FROM FRIDAY 7th TO SUNDAY 9th FEBRUARY 2014
TOUR & TAXIS SHED 1
Press Service Salon du Chocolat in Brussels :
FL CONSULT
Florence Legein
Els Librecht
+32 477 425 926
+32 477 70 54 22
florence@flconsult.be
els@flconsult.be
PICTURES AND ACCREDITION FORM UPON REQUEST
APPETIZERS
I. Chocolate in Belgium – simply magic!
II. Belgians melt when it comes to chocolate … a few figures bear witness
III. The Chocolate Fashion Show
IV. Tasty and magic activities
V. Tasty news and events
VI. Participants
VII.
The International Chocolate Diary 2014
VIII.
The Fair – practical details
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I.
CHOCOLATE IN BELGIUM – SIMPLY MAGIC!
The celebration of the Belgian chocolate on more than 4,000 sqm
Belgium, a country of traditions, has always been the very essence of one of the
great homelands of chocolate on the world stage. Brussels is therefore very proud
to be hosting the first “Salon du Chocolat” to be held on Belgian soil, from Friday 7th
to Sunday 9th February 2014, at Tour & Taxis (Shed 1).
Praised by all chocolate lovers and market experts, the Salon du Chocolat
represents an international label. With more than 20 worldwide editions each year
behind it, (from Paris to New York, not forgetting Salvador da Bahia, Tokyo, Seoul,
London …) only one destination was missing from its roll of honour: the capital of
Europe. For this first Brussels edition, more than 80 exhibitors, mostly Belgian but
also from the international scene, will display their talents over 4,000 sqm of
exhibition space.
Visitors to the show, the uninitiated and those already passionate about
chocolate, amateurs and professionals, will be able to find their favourite brands
and craftsmen, exchange opinions with iconic figures from the profession, discover
and taste new products and specialities, add to their knowledge, learn the tricks of
the trade from the greatest chefs, chocolatiers and pastry chefs, and of course
celebrate Belgian chocolate!
A unique meeting point to experience and share all of the magic of chocolate
At the heart of this event dedicated to chocolate, the Fair will put the spotlight on
a question which has as much to do with the taste-buds as it does with existence
itself: why is chocolate so magic? From the source of the magical cocoa beans to
the enchanted universe it represents today, chocolate intrigues and fascinates
through its many uses and virtues. The Salon du Chocolat in Brussels will attempt to
decipher the fabulous power of this ‘magic potion’ which is so popular in the four
corners of the world, through exhibitions, the famous fashion show of dresses made
out of chocolate, not forgetting the creative demonstrations of chefs and
chocolate-makers, and the discovery of new creations. Culinary professionals,
chocolate artisans, authors, pastry-chefs… all will display their experience in order
to enlighten us about the symbolic character of chocolate.
Almost sacred in its raw materials and finished products, knowing no barriers nor
frontiers, no taboos, no prohibitions, chocolate is magic, it is captivating, and it
holds us all in its spell. From the divine, ancestral potion of the Aztecs to the
recognised medicinal and therapeutic virtues we know today, and including the
immediate gourmet pleasure, chocolate never stops sowing its dose of magic
across all continents.
Through its landmark events (demonstrations, fashion show, children’s area…) and
also via the numerous innovations, the Salon du Chocolat will honour the entire
magic of chocolate and pay tribute to Belgian chocolate. Chocolate remains the
magic potion of the 21st century … Let this magic be seen at the 1st Salon du
Chocolat in Belgium.
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II.
BELGIANS MELT WHEN IT COMES TO CHOCOLATE: A FEW FIGURES BEAR
WITNESS
Belgium is currently the second largest consumer of chocolate in the world behind
Switzerland, with an average approaching 10 kilos per person per year.
While worldwide consumption has always been substantial, it is currently increasing
further thanks to a growing interest in chocolate from countries like China and
India. This sales explosion (20% per year) is persuading the major creators –
especially the Belgians – to innovate in order to target a demanding clientele.
Chocolate represents 0.61% of Belgian exports (source Wikipedia).
Why a Chocolate Show in Brussels?
A strategic European crossroads, Brussels offers the Salon du Chocolat all the
advantages necessary for becoming the platform for communication and for vital
exchanges between all of the players within the profession, both Belgian and
international, with a reach on a global scale.
• Brussels constitutes a worldwide diplomatic hub and an ideal place from
which to set out to conquer a consumer market of 500 million Europeans. No
less than 75% of European spending power is to be found within a radius of
500 kilometres around Brussels.
• The Brussels Region extends to 162 square km and numbers 1,300,000
inhabitants; with a periphery bordering the other two regions of Belgium, the
figure increases to 1,450,000 inhabitants, representing a great potential for
the Chocolate Show and those taking part in it.
• A cosmopolitan city, Brussels is the most international of cities, with 31% of
its population coming from outside Belgium.
• Numerous chocolate companies' headquarters are located in the Brussels
Region: the city is located at the very heart of brand innovation.
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III.
THE CHOCOLATE FASHION SHOW
The magic of the Salon du Chocolat is also to be seen in the enchantment of
the chocolate dresses. A genuine alchemy of talent and of ancestral knowhow…
It is with a great deal of passion that recognised creators and young fashion
designers have together sketched out their ideas for the benefit of the knowhow of the major chocolate-makers.
Their common creations, each more magical than the other, will create a
sublime, magical and unique spectacle to celebrate modern magic and the
innumerable manifestations of cocoa.
SAVE THE DATE !
Preview of the fashion
show on Thursday
February 6th during the
inauguration evening
(from 07.30 pm – by
personal invitation
only).
2 shows on Friday and
1 show on Saturday
and Sunday.
Permanent exhibition
of the dresses during
the Show.
The public will discover the delicious and chocolaty interpretations of :
-Jean-Philippe Darcis & Lauranne de Jaegher
-Willy Roelandts for Valentino & Victoire Verhamme
-Maison Ducobu & Alice Topart
-Laurent Amelot for Dupont avec un thé & Pauline Leporati
-François Deremiens & Paul Kaplan and Adèle Andréone
-Chocolaterie Bruyerre & the students of Master Food Design
(Royal Academy of Fine Arts of Brussels)
-Jacques Bellanger & Gaëlle Verriest
-Max Vauché
-Philippe Brito & Aline Buffet.
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IV.
TASTY AND MAGIC ACTIVITIES
GOURMET DEMONSTRATIONS IN THE ‘CHOCO DEMO’ AREA
Every hour in the 'Choco Demo' area, renowned Belgian chefs, pastry chefs and
chocolate-makers will create exceptional recipes in front of a captivated
audience, revealing their professional secrets and tips.
Come experience and savor the techniques, skill, magic, and indulgent treats live.
Belgian gastronomy will therefore be in the spotlight to honour the precious
chocolate nugget.
150 seats.
Don’t miss:
Friday 7 February
11 am Bart de Pooter, Pastorale**
12 am Damien Bouchéry, Bouchéry
1 pm Les Frères Thomaes, Château de Mylord**
3 pm Carl Gillain, Agathopède
4 pm Pierre Marcolini
5 pm Claude Sénèque, Leonidas
6 pm Jean-Philippe Darcis
Saturday 8 February
11 am Institut Roger Lambion
12 am Clément Petitjean, La Grappe d'Or
1 pm Claude Sénèque, Leonidas
3 pm Rapaël Giot
4 pm Dominique Persoone, The Chocolate Line
5 pm Pascal De Valkeneer, Le Chalet de la Forêt**
6 pm Jean-Philippe Watteyne, ICOOK & Florent Ladeyn, L'Auberge du Vert Mont
Sunday 9 February
12 am Vincent Vervisch, Epure
1 am Nicolai Norregaard, Kadeau
2 am Sang-Hoon Degeimbre, L'Air du Temps**
3 am Bjorn Frantzen, Frantzen
4 am Pierre Marcolini
5 am Les Frères Folmer, Couvert Couvert.
Many thanks to Institut Roger Lambion for its assistance and professionalism during
the demonstrations.
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BOOKSHOP AREA AND SIGNING BY AUTHORS
Because the magical power of chocolate within the heart of gastronomy is also
expressed through the rich variety of cookbooks about chocolate, for its first
edition the Salon du Chocolat will welcome the Filigranes, bookshop, an institution
in Brussels.
Every day, visitors will be able to discover the latest literary works and have their
books signed by the authors present at the Fair.
Amongst the authors that already confirmed their presence:
Friday 7 February
2 pm Les Frères Thomaes (Château de Mylord**)
4 pm Jean-Philippe Darcis
Saturday 8 February
1 pm Clément Petitjean
4 pm Raphaël Giot
Sunday 9 February
2 pm Candice Kother
3 pm Sang-Hoon Degeimbre (L'Air du Temps**)
‘CHOCOLAND’ TASTY WORKSHOPS
Every day from 11am, the ‘Chocoland’ area will welcome children from 4 to 10
years old. Amusing and recreational workshops will be on offer with a variety of
themes: from preparing biscuits to making lollipops and not forgetting macaroons
and chocolate masks. The little chefs will find plenty of tasty things to occupy
them! In this area, every child will be immersed in a world of chocolate and will be
transformed into an artist of taste.
This area will enable children to look at chocolate and pastries through different
eyes, to create their own personal works and decorations, and then of course to
eat them! These workshops will be operated in partnership with La Route du
Chocolat Belge (the ‘Belgian Chocolate Road’). Their aim is to make the children
want to taste, invent and create a multitude of culinary designs using unexpected
combinations.
Sessions every 45 minutes.
PASTRY WORKSHOPS
Workshops dedicated to the transmission of the know-how will be offered to
apprentice cooks in collaboration with Zaabär and Mmmmmh ! Visitors will have
the opportunity to listen and learn tricks from the pros and try them at home during
this workshops organized for free.
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EXHIBITIONS
CHOCOLATE TELLS ITS TALE…
The Brussels Chocolate Museum, the Bruges Chocolate Museum and the Museum
of Defroidmont Chocolaterie have come together to offer visitors to the Salon du
Chocolat a chance to be genuinely immersed in the history of cocoa and of
Belgian chocolate, through a unique exhibition.
CULINARY DESIGN: THE YOUNG GENERATION TAKES CENTRE STAGE
With its powerful emotional symbolism, chocolate proves to be a tremendous
product when it comes to culinary design. The Salon du Chocolat in Brussels will
put the spotlight on the creations and thinking of the students of the Executive
Master Food Design. Unprecedented in Europe and taking its place in the Royal
Academy of Fine Arts of Brussels since 2012, the Executive Master Food Design
involves all the dimensions of our food, including the aesthetics, the taste, the
message and the content of everything which is culinary. An exhibition not to be
missed!
AND EXCLUSIVELY FOR THE SALON DU CHOCOLAT IN BRUSSELS…
 Fair Trade area including conferences and animations proposed by Belvas,
Max Havelaar and CNCD-11.11.11.
 The B-to-B Village gathering suppliers in packaging and equipment for the
chocolate-makers: BDS, CD Paper and Interconfort.
 The Lounge: a relax and cosy corner sponsored by Callebaut for the
exhibitors and trade visitors.
 Discovery and tastings of chocolate on board of the Puratos Sensobus (at
the entrance of the fair).
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V.
TASTY NEWS AND EVENTS
LEONIDAS CELEBRATES 100 YEARS
The famous Belgian chocolate-maker will use this occasion to enable its history to
be discovered via an iconic sculpture and an amusing photo-call. In order to
celebrate its 100th birthday in a fitting manner, the famous brand has chosen to
represent 100 years of passion for chocolate via a sculpture which is as great as its
own expertise. The Belgian chocolate-maker will be exhibiting a colossal work
measuring almost 4 meters high and depicting the King of Sparta, the emblem of
the brand since its creation, paying homage to the founder Leonidas Kestekides
whose first name was the same as that of the Greek god. A gigantic globe
surrounding the king will show the many places where the Belgian chocolatemaker has a presence in other countries. This work, by Jean-Luc Decluzeau will rise
up to represent a veritable symbol of the centenary of Leonidas and of the
development of the brand across the globe.
NEUHAUS
The famous Neuhaus brand invented its first ‘praline’ or filled chocolate in 1912.
Amongst the high points of its history can be mentioned the launch of the
‘balotin’(small selections of chocolates in packages), the creation of the icons of
the range ‘Caprice’ and ‘Tentation’ for the Universal Exhibition of Brussels in 1958,
royal creations for the marriages of Albert and Paola, Baudouin and Fabiola. And
a renewed range of its products shouldn’t be forgotten including, just recently, the
latest additions to the ‘Cornets Dorés’ range. Small cornets garnished with a
delicious gianduja (chocolate and nut paste), the Cornets Dorés’ form part of the
‘star’ range of Neuhaus pralines. Since the beginning of January 2014, they have
been available with new gourmet and creamy flavours.
Cornet Doré with a divinely sweet taste of nuts, and then even more nuts for an
even more intense flavour. Cornet/Caramel Feuilletine with creamy gianduja
garnished with nuts and crunchy morsels of flaky pastry and Isigny caramel, for a
taste which is sweet and lightly salted at the same time. Cornet Crunchy Noisettes
with creamy gianduja to which crunchy little pieces of nut have been added for a
surprisingly crunchy effect.
SCRAP & CHOCOLATES
With the launch of its new concept Scrap & Chocolates is now bringing its
innovative and craftsmanlike touch into a sector which is already well served and
continuously expanding. A young company very active on the French market, its
concept will be unveiled at the first Salon du Chocolat in Belgium. Offering quality
chocolate based on cocoa with exceptional flavours and from pure origins (Peru,
Madagascar, Mexico, Vietnam, Ecuador, Grenada), participating in an approach
of solidarity and fair trade (thanks to creative and bound, 100% hand-made
packaging) – this sums up the initiative of this micro-enterprise launched by two
young French people oriented to the economy known as ‘social’. At the Fair, the
heads of the brand will offer – 5 times a day and to 10 persons – a free workshop in
French, English and Spanish, enabling Mayan or European hot chocolate to be
made starting from cocoa beans.
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NEWTREE
NEWTREE reinvents fruit by proposing an innovation with a 100% apple taste: crisps
of pure apple and crisps of apple covered in black NEWTREE chocolate (Bio and
Fairtrade). Here is to be found the sharp taste of a freshly picked apple and an
apple covered in black 66% cocoa chocolate from specific origins (Peru and the
Dominican Republic). The Idared variety of NEWTREE apple crisps are crunchy, light
and biological. The apples used are untreated, washed, cut into rounds and airdried without any additives. They therefore naturally become delicious crunchy
crisps without being cooked in the oil of a fryer. And this way they also keep all of
their nutritive properties (12 grams of crisps correspond to one good size apple)
and, kept out of the air, can be kept for several months. When covered in the
NEWTREE blend of chocolate (60% chocolate – 40% apple), biological and from
equitable trade sources, the crisps become delicious ‘healthy snacks’ to be tasted
at any time of the day. These latest two creations are rich in fibre and contain no
preserving agents, no artificial colouring, no saturated fats, no GMO’s.
BENOIT NIHANT
Chocolate-maker Benoït Nihant is a member of the very restricted circle of those
making chocolate directly from cocoa beans. Once they have arrived in his
workshops, Benoït Nihant roasts the beans, carefully mills them, separates them,
crushes them and delicately shells them. Particular attention is paid to the type of
soil, the sunshine levels and the type of cocoa cultivated. The ‘Haute Couture’
collection from Benoït Nihant is presented in the form of ranges of chocolates with
flavours at once classical for lovers of authenticity, and of a more spicy nature for
those in search of originality. In the centre of the box, ‘Grands Crus Natures’
(Natural Great Vintages) originating from the four corners of the world, are to be
found alongside ranges of own recipe pralines, black centres with a flavour
enhanced by spices, fruits, tea or flower infusions, milk centres, caramels with fine
salts and marzipan. As for the amusing and colourful ‘Delicubes’, each of them
conceals specialities with candied orange, lemon or grapefruit peel flavours,
candied segments of clementine or slivers of ginger, with crunchy almonds,
hazelnuts or pecan nuts and caramel. And finally there are the Bean to Bar
chocolate blocks, entirely created from cocoa in the Trooz workshop.
JOOST ARIJS
Perfection and innovation are the keywords of master pastry and chocolate
maker Joost Arijs. His purified creations are a genuine delight for all the senses.
In his work entitled ‘L’Essence’ which was published in 2013, he shows his readers
what lies behind these delicious recipes. You can therefore surprise your guests by
preparing cakes, chocolates, macaroons and ice creams just the way Arijs does.
Joost Arijs trained as a pastry-chef at ‘Ter Groene Poorte’ in Bruges. And he has
also learned the essentials of the trade as head pastry-chef at the renowned, 3
stars Hof van Cleve restaurant.
In 2011, he opened his own pastry workshop in Ghent, now designated ‘Best Pastry
Shop in Belgium’ by Gault & Millau.
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PIERRE MARCOLINI
To be discovered at the Salon du Chocolat: the “Black Box” surprise concept by
Pierre Marcolini.
GODIVA
Don’t miss the ultimate “Chocolate Experience” of Godiva on 40 sqm – Chocolate
Appeal and Luxury.
THE CHOCOLATE PASS
The Salon du Chocolat partners with VISITBRUSSELS that is re-launched the
“Chocolate Pass” with the support of COCOF. Chocolate fans will have the
opportunity to discover this key product of the Belgian gastronomically know-how.
The “Chocolate Pass” will be presented as an information leaflet and will contain
10 coupons and a plan. It will be for sale at the price of 6 euros at the Salon du
Chocolat, amongst the participating chocolate-makers as also at the information
desk of VISITBRUSSELS, situated in the BIP (Place Royale 2-4, 1000 Brussels). The
action will take place from Monday February 10 till Sunday February 16th.
Amongst the participating chocolate-makers : Belvas, Café Tasse, Corné Dynastie,
Delacre, Concept Chocolate, Espace Planète Chocolat, Frédéric Blondeel, JeanPhilippe Darcis, Galler, Laurent Gerbaud, Leonidas, Maison Bruyerre, la Belgique
Gourmande, Manon, Marcolini, Neuhaus, Passion Chocolat, Vandeparre, Henri IV,
Wittamer and also Zaabär.
More information and the addresses of the participating shops will be soon
available on the website www.brusselschocolateweek.be.
THANKS TO THE PARTNERS OF THE 1ST SALON DU CHOCOLAT IN BELGIUM
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VI.
PARTICIPANTS
ALEX & ALEX
ARNAUD CHAMPAGNE CHOCOLATIER
AU PALAIS DES GOURMETS
BART DE POOTER (PASTORALE**)
BELGOPRO
BELVAS
BEN ET CHOCOLATS (BENOIT NIHANT)
BJORN FRANTZEN (FRANTZEN)
BRU (BAR A EAU)
BRUYERRE
BSD – BELGIAN SWEET DESIGN
CANDICE KOTHER
CAOBISCO
CARL GILLAIN, AGATHOPEDE
CD PAPER PRODUCTS
CHARLES CHOCOLARTISAN
CLEMENT PETITJEAN, LA GRAPPE D’OR
CNCD-11.11.11.
CONCEPT CHOCOLATE
CORNE DYNASTIE
COSIJNS CHOCOLATIER
CUISINIX
DALLMAYR CAFE
DAMIEN BOUCHERY (BOUCHERY)
DARCIS CHOCOLAT ET PATISSERIE
DEBAILLEUL
DEREMIENS ARTISAN CHOCOLATIER
DEL REY
DOMINIQUE PERSOONE (THE CHOCOLATE LINE)
DUPONT AVEC UN THE
EDM FRANCE
ESPACE MACARONS
ESPERANTINE DE MARSEILLE
EXECUTIVE MASTER OF DESIGN
FLORENT LADEYN (L’AUBERGE DU VERT MONT)
FREDERIC BLONDEEL CHOCOLATIER
GILFI
GODIVA
GUYLIAN
HENRI IV
INTERCONFORT
INSTITUT ROGER LAMBION
JEAN-PHILIPPE WATTEYNE (ICOOK)
JOOST ARIJS
KALEY’S NID D’ABEILLE
LA CASE A VANILLE
LA MAISON DU CHOCOLAT ARTISANAL
LA ROUTE DU CHOCOLAT BELGE
LAURENT GERBAUD CHOCOLATIER
LE MUSEE DE LA CHOCOLATERIE DEFROIDMONT
LE MUSEE DU CHOCOLAT DE BRUXELLES
LE MUSEE DU CHOCOLAT DE BRUGES
LEMOINE CANELE
LEONIDAS
LES BARRES DE CHOCOLAT DE DENIS
LES DES LYS DE MORGAN
LES MACARONDISES
LES FRERES FOLMER (COUVERT COUVERT)
LES FRERES THOMAES (CHATEAU DE MYLORD**)
LES SAVEURS D'ANTAN
LES THES BOURGEON
LIBRAIRIE FILIGRANES
MAISON BOISSIER
MANON
MANU CREATION
MAS AMIEL
MAX HAVELAAR
MMMMH !
NEUHAUS
NEWTREE
NICOLAI NORREGAARD (KADEAU)
PASCAL DE VALKENEER (LE CHALET DE LA
FORET**)
PATISSERIE DE BAERE
PATISSERIE DUCOBU
PIERRE MARCOLINI
PURATOS
RAPHAËL GIOT
RODY CHOCOLATIER
SANG-HOON DEGEIMBRE (L’AIR DU TEMPS**)
SCRAP & CHOCOLATES
VALENTINO CHOCOLATIER
VAN DENDER
VAN VINH TRUONG
VANDEPARRE
VINCENT VERVISCH, EPURE
VISITBRUSSELS
XIQUIPILLI – T COMPANY
ZAABÄR
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VII.
THE MONDIAL DU CHOCOLAT ET DU CACAO®
THE CHOCOLATE DIARY 2014
The Salon du Chocolat has become the largest event dedicated to chocolate. Praised by
all chocolate-lovers and market experts, the Mondial du Chocolat et du Cacao is today a
national and international label. More than simply an event, the Salon du Chocolat
represents a link between those who grow cocoa and those who eat chocolate.
Today, chocolate is ever-present in our lives, thanks to an Event which has never stopped
growing and which in 2014 will celebrate its first Belgian edition and its 20 editions in
France and across the world.
French editions
Marseille, from 28 February to March 2 2014 – 5th edition
Nantes, from 14 to 16 March 2014 – 2nd edition
Toulouse, from 29 to 30 March 2014 – 1st edition
Lyon, in November 2014 – 4th edition
Paris, from 29 October to 2 November 2014 – 20th anniversary
International editions
Brazil
2014 – 2nd edition
USA
New York, in 2014 –16th edition
Korea
Seoul, from 16 to 19January 2014 – 2nd edition
Japan
Tokyo, Kyoto, Nagoya, Osaka, Sapporo, Sendai, Fukuoka
From 22 to 27 January 2014 – 12th edition
Belgium
Brussels, from 7 to 9 February 2014 – 1st edition
Switzerland
Zurich, from 4 to 6 April 2014 – 3rd edition
Peru
Lima, July 2014 – 5th edition
Lebanon
Beirut, from 6 to 8 November 2014 – 1st edition
United Kingdom
London, in 2014 – 2nd edition
Being prepared for 2014: Shanghai (2nd edition)
All information at: www.salon-du-chocolat.com
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VIII.
PRACTICAL DETAILS
Where?
Tour & Taxis Shed 1
86 c Avenue du Port - 1000 Brussels
When?
Dates: from Friday 7 to Sunday 9 February 2014
Opening hours:
from 11.00 am to 9.00 pm on Friday
from 10.00 am to 7.00 pm on Saturday
from 10.00 am to 6.00 pm on Sunday
Inauguration evening: Thursday 6 February at 7.30 pm (by invitation only)
Access/transport
Paying car park available
Metro: Lines 2 & 6 - Yser Station
Tram: Lines 51 – Sainctelette stop
Train: Gare du Nord (North Station)
Bus STIB:
Lines 14, 15, 89 – Picard stop
Lines 14, 15 – Tour & Taxis stop
Lines 57, 88 – Steamers stop
Access map on www.tourtaxis.be
Who?
General public
Admission Prices
On show site:
Adult: 8,50 € on Friday / 10 € on Saturday and Sunday
Children from 3 to 12 years: 5 €
Free for children under 3
Senior (as from 60 years): 8,50 €
Student (on presentation of student card): 8,50 €
Family pack (2 adults + 2 children): 25 €
Advance sales:
Adult/ Student / Senior: 8,50 €
Children from 3 to 12 years: 5 €
Family pack (2 adults + 2 children): 25 €
The online sales will be shortly available.
Facebook
https://www.facebook.com/SalonChocolatBE
Organisation
Founders and Producers: Sylvie Douce and François Jeantet
Director General: Stéphanie Sandoz
The Salon du Chocolat is an event created, organised and marketed by Event International,
70 rue de la Tour - 75116 Paris, France,
T +33(0)1 45 03 21 26 - F +33(0)1 45 03 40 04 - www.eventinternational.com
Press service for the Salon du Chocolat in Brussels: FL Consult
Florence Legein
Els Librecht
+32 477 425 926
+32 477 70 54 22
florence@flconsult.be
els@flconsult.be
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