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A TA S T E O F T H E B E N E L U X
The sweet smell – and taste – of success TEXT: MARTIN PILKINGTON | PHOTOS: PÂTISSERIE HOFFMANN
Luxembourgers like the finer things in life. Master pastry chef and entrepreneur Jean-Marie Hoffmann has built a very special business that aims to provide not just the fine, but the finest. In his youth, Jean-Marie Hoffmann dreamed for a time of becoming a surgeon, but decided that such a life was not for him. Given the meticulous attention to detail demonstrated in his creations, his growing business empire, and his tireless drive to improve both, it is very possible he would have made a mighty medic. The path the now 51-year-old Hoffmann chose was to become a great pastry chef, learning his craft with some prestigious names before deciding that it was time 70 | Issue 63 | March 2019
to launch his own operation. “I looked seriously at Venice Beach in California as an option, but it wasn’t right for me or what I do.” He wondered about Dubai too, but finally saw that home was best. “Luxembourg has great gastronomic traditions, it’s an ever-more prosperous place where people are willing to pay for the best, and where they appreciate what top quality is,” says Hoffmann, “Like the French, eating well is a part of our culture, our heritage.” Thus, in 1991, he opened his first shop in Bonnevoie, making a name and setting it on the firm financial footing that enabled him to open a second, in Alzingen, in 2001. Making a name for himself included, in 1996, coming second in the
pastry-chef world championships in Paris, the perfectionism that yielded that result reflected in the products in his shops – ices, sorbets, chocolates, delicate pastries, gâteaux… “We set the highest standards and use the best materials, including flour and fresh cream and milk from Luxembourg; but we also search the world for the topmost
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