towerAll our recipes have been the same from the outset, with here farm cheese on a beautiful layer of apple compote, there from Verlaine cherries, from the same supplier since always.
In the 1960s, pies passed into the hands of André Desomer. He has the good idea to install a tasting lounge which will nevertheless disappear fifteen years later, the house preferring to settle for his delights at the counter. It was then that little Marc, who became big, decided to take over the case with Rurik Rombouts, taking advantage of the opportunity to rename her in “Chaumont-Gistoux pies”. “We worked for two years under the leadership of the former boss, who introduced us to his art and sold us his manufacturing secrets. I who knew nothing at the start, we can say that I learned both about the heap and on the pie,” adds Marc Van Acker, laughing.
Since 1980, his partner and have been continuing their work while respecting the quality of raw materials. Okay in the year, they produce some 60,000 pies each year that we come from far away, although they are also found in certain Horeca establishments as well as at Intermarché and Delhaize. Impossible to deceive: with the logo of the house and the mention “craftsman certified since 1945”, the original is obvious!
If we believe the owners, the stars of the house are the brown sugar pie, flowing and soft at will, a real ode to delicacy, but also the cheese pie, and the cherry pie. “We use for all the same raised paste, the manufacturing process of which lasts four hours in total. And our recipes have been the same from the outset, with here farm cheese on a beautiful layer of apple compote, there from Verlaine cherries, coming from the same supplier since always. This has reserved us all of its harvest, not far from a dozen tonnes!”
The brand has in store for other surprises from the chef like the apple pie, the very one of which Snow White agreed that it was the favorite of men, with fruit from the Verger de Chise in Beauvechain. Over the years, new tastes have appeared in the repertoire, such as pear mirliton, chocolate pie, lemon or seasonal fruit (figs, plums, etc.) as well as birthday, communion or wedding cakes, on order. And always in the spirit of the moment, since the house does not freeze any product! “We produce at night, depending on orders, distribution and sales at the counter,” said our master pastry chef, who also offers quiches from Lorraine.
Closed on Monday and Tuesday, except on public holidays – it is always useful to remember – the store is not full with customers who have arrived from Brussels, Namur, Bruges and even further. “A lady came one day from New Zealand: we had recommended our pies as the best in Belgium!” What is certain is that the most greedy pass the address to which better, including the stars and the almost crowned heads. “It’s true”, suits Marc, “we are a social phenomenon in its own right. And it is not Prince Laurent who will say the opposite!”
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