Osaka 2025: Doki Doki in six desserts
At World Expo 2025 in Osaka, Luxembourg is promoting its culinary expertise alongside its heritage, economic strength and innovative spirit. The focus is on delectable sweet treats, especially desserts.
Six pastry chefs from Luxembourg were invited to rise to the challenge and come up with a dessert that would combine the best of Luxembourg and Japan, while also reflecting the theme of the pavilion: "Doki Doki – The Luxembourg Heartbeat". They had to follow certain rules: use seasonal products, apply sustainability principles and opt for local ingredients to limit the need for transport. The desserts were designed to accompany the culinary section of the Luxembourg Pavilion.
Six pastry chefs, six desserts, six moods
In Osaka Bay, Luxembourg is showing off its expertise in patisserie with succulent creations produced by some of the country's best pastry chefs. It should not be too difficult for Luxembourg's pastry chefs to captivate the taste buds of visitors from Japan and other countries with their sophisticated recipes. The traditional Luxembourgish cake Bamkuch is already known and appreciated in this year's host country.
But each of these mouth-watering confections is about more than just the pure pleasure of good food – the idea is to reflect cultural diversity and promote Luxembourg's culinary expertise.
We asked each of the six pastry chefs not only what dessert they chose to make, but also why they chose it and what emotion they wanted to conjure up.
Archibald de Prince – Williams Pears Meet Nashi Pears
"With this dessert I wanted to invite visitors to discover Williams pears, traditionally grown in Luxembourg orchards, and Nashi pears, traditionally grown in Japan, subtly blended and served under a crunchy white chocolate dome. I was keen to promote a Luxembourgish product at the World Expo and to combine it with a local product from the host country." Archibald De Prince, chef at the Archibald De Prince hotel and restaurant, former sous-chef to Michelin-starred René Mathieu at La Distillerie, and winner of the most recent Bocuse d'Or Belgium. |
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Paul Bungert – Black Forest
"I chose the Forêt Noire, or Black Forest, because it is a typical regional dessert. Every time I eat it, I find the flavours and different textures simply irresistible. I also chose it because I knew I would be able to incorporate Japanese products, like cherries and the country's excellent whisky, which reflect traditional know-how passed down through many generations." Paul Bungert, pastry chef at the two-Michelin-starred restaurant Ma Langue Sourit, head of the club Les Sucrés du Lux, elected as 2024 Pastry Chef of the Year by the Gault & Millau Luxembourg Guide. |
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Stéphane Muller – Coeur de Joie
"My inspiration for the Coeur de Joie (Heart of Joy) came from the Doki Doki theme – I wanted to get hearts beating in Osaka with a dessert that was both vibrant and delicate." Stéphane Muller, pastry chef from Tartefine who now works at Pâtisserie Cayotte in Esch-sur-Alzette. |
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Pauline Michelin – Honey & Sudachi Fusion – Voyage from Luxembourg to Osaka
"My creation blends Luxembourgish and Japanese traditions – for example it combines a typical biscuit from Luxembourg soaked in saké, a Japanese citrus fruit known as sudachi, and honey from Luxembourg. The dessert celebrates the harmony between two cultures through unique, elegant flavours. Honey, a universal and eco-friendly ingredient, emphasises our commitment to biodiversity. We wanted to invite visitors to savour a dessert that is both environmentally friendly and steeped in history. Pauline Michelin, pastry chef at the restaurant Grünewald Chef's Table, who has previously worked at the Michelin-starred establishments La Cristallerie, on the Place d'Armes, and Villa René Lalique in Alsace. |
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Kiyohara Yurie – Doki Doki Matcha Mirabelle
"I chose mirabelles because I thought that not many people in Japan would be familiar with them. I decided to introduce this traditional Luxembourgish fruit to Japan in an original, subtle way by combining the bitterness of matcha with the sweetness of mirabelles." Yurie Kiyohara, roving pastry chef for Eurest Compass Group. |
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Carole Goerend – Sakura
"For Expo 2025 Osaka, I came up with a dessert named "Sakura", inspired by Japanese culture. I wanted to conjure up the magic of a stroll under the emblematic cherry trees in full blossom, where every petal reminds us of the ephemeral beauty of the present moment. Black sesame adds an almost mystical depth, while cherries, both soft and vibrant, provide a touch of passion. This dessert is a sensory journey, a tribute to the delicate balance between nature, tradition and emotion." Carole Goerend, pastry instructor at the Luxembourg School of Hospitality and Tourism (EHTL) and co-author of the plant-based recipe book "Mmmmh!", published by the EHTL. |
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