Almost a year after its closure, the bakery-pastry shop on rue des Combattants is coming back to life this Wednesday, thanks to César Demarez. The original Tournaisian, and today domiciled in the Frasnoise region, presents a course that is, to say the least, gourmet and “star-studded”. “After studying catering at IPES in Ath, I followed a specialization in chocolate, confectionery and ice cream at CERIA (Brussels). In this context, I had the opportunity to do an internship with Jean-Philippe Darcis, and that’s where I wanted to move into pastry.”
After a first experience in the gourmet restaurant Le Prieuré Saint-Géry, the young Tournaisian joined the kitchens of the two-star Château du Mylord. “I stayed there for ten years, including four years as pastry chef, taking over from Christophe Thomaes, specifies the young thirty-year-old. Every day, I prepared pies and other desserts from the essential dessert cart as well as other plated desserts. It was a great experience, even though in my head I still had this idea of opening my own bakery.”
And it was in Bléharies that César Demarez seized the opportunity to take over the facilities of the Simon bakery to create his “Atelier des Caesars”. “I can count on the help and advice of Jean-Luc Simon to embark on this new adventure, but also on the presence and support of members of my family. As a prelude to the opening this Wednesday, I had already organized two afternoons of tests offering some breads and pastries; the first feedback was positive and encouraging!”
The baker-pastry chef intends to highlight tradition, and above all, superior quality products. “By favoring short circuits, insists César Demarez. Particularly with strawberries from Lesdain, fruit from Vergers de Brunehaut… Initially, I will offer basics like flan tart (with “real vanilla”), Brazilian tartine, Russian tartine… and then depending on based on customer demand, I will develop a more sophisticated pastry, depending on the seasons.”
Gallo-Roman inspirations in a nod to his grandfather
For the bakery, César Demarez also relies on tradition and sourdough. “This ancestral technique is a little nod to my grandfather, Léonce Demarez, creator of the Aubechies Archeosite, where I still take part in activities, particularly for baking bread over a wood fire. I would also like, subsequently, to offer other breads or pastries inspired by the techniques and products of the Gallo-Roman era. I also plan to name some of my desserts after the names of emperors.”
