Belgium
Maisonie
Mousse, ready when service is
Belgian chocolate, real cream, balanced recipes — artisanal preparation on modern production equipment.
The house
Maisonie is Nathalie Van Der Straeten, and the desserts carry her preferences closely: the best Belgian chocolate, rich cream, and recipes balanced rather than sweetened into submission.
The preparation stays artisanal; the equipment behind it is modern. That combination is the point. It means a kitchen gets a dessert with the character of something made by hand, at a consistency and a volume a restaurant can actually build a menu around.
It arrives in a 1.2 kg piping bag, which is the part chefs tend to care about. Cut the tip, pipe it into a glass, a cup, a tart shell or a chocolate cup, and the dessert is yours rather than a bought-in one that looks the same on every terrace on the street.
What they make
- Chocolate mousseBelgian chocolate and real cream, in a 1.2 kg piping bag.
- Layered dessertsMousse and custard built up in the glass.
- Piped portionsCups, glasses, tart shells — you decide the portion.
- Full rangeAsk us for the current list and formats.
Ranges change with the season. Ask us for the current list.
Next step
A dessert course, without a pastry chef.
Tell us how many covers you do and how the dessert has to hold during service. We will bring the range that fits.
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