JW Marriott Phuket Resort & Spa brings back Callebaut the Classic Belgian Gourmet Chocolate Of Legend Masterfully Prepared Pastries at Siam Deli for One Special Week.
January 18, 2017 Phuket, Thailand: JW Marriott Phuket Resort & Spa’s Siam Deli is delighted to bring back the Fine chocolate connoisseur who will take over the JW Marriott’s pasty kitchen for the week from January 16 – 22, 2017, for its these seven days that Jean-Marc Bernelin from Belgian chocolate maker and technical advisor from Callebaut will be in residence at JW Marriott Phuket Resort & Spa.
From Monday January 16th to Sunday January 22th, Jean-Marc is putting his renowned pastry skills to work at the JW Marriott Phuket Resort & Spa bakery, preparing items which will be available at Siam Deli during this week, in the case of some items, will be added to the deli’s regular menu. Such as chestnut and cognac ganache, passion fruit ice cream, hazelnut praline, Clotted cream with strawberry scone, Callebaut chocolate drink and chocolate hazelnut cake – all featuring Callebaut chocolate among the ingredients. JW Marriott Phuket Resort & Spa uses Callebaut chocolate in its bakery items year-round.
Jean-Marc will be holding afternoon chocolate cooking demonstrations at Siam Deli throughout the Callebaut chocolate week, a hand-on activity that you are invited to join us.
Complimentary demonstration space is limited, advance reservations are required. For more information or make a reservation, please contact Restaurant Reservations on +66 76 338 000 or via e-mail to [email protected]
During the Callebaut chocolate week will be offering an Afternoon Tea promotions at Siam Deli and Sala Sawasdee Lobby Bar, featuring a superb selection of chocolates, pastries, sandwiches and scones at THB 850++ for two including coffee or tea. At Siam Deli, the Afternoon Tea can be taken in exquisite fashion alongside the picturesque Lotus Pond.
For over a century, Callebaut chocolate has been making the finest gourmet chocolate and remains today one of the rare chocolate makers to select, roast and grind cacao beans into its own secret cocoa mass. The company’s products are exported the world over.
Holding a great passion for pastry making, Jean-Marc’s extensive experience as a pastry chef in Paris and Singapore was instrumental in his appointment as International Technical Advisor, a role which sees him travel throughout Asia launching new products at trade fairs and conducting demonstrations and customer training.