Rechercher • Groupe PROVA

Nous contacter • S’inscrire à la newsletter • • FR / EN / US

EXPLOREZ
Nos recettes

Trouver l'inspiration

Découvrir

RELIGIEUSE

FRAISIER

SAINT-HONORÉ AU CARAMEL ET À LA VANILLE D'OUGANDA

CAFÉ LIÉGEOIS

INTENSE COLOMBIAN ARABICA COFFEE TART

COCOA COOKIE

MADAGASCAR BOURBON VANILLA & ORANGE BLOSSOM HALLOWEEN TART

ENTREMETS CACAO & NOISETTE

GINGERBREAD SPICES & COFFEE YULE LOG

INTENSE COFFEE AND WALNUT TART

TURRÓN APRICOT AND MELON FRIVOLE

CHOCOLATE WAVES

PASSIONATELY VANILLA

OPALINE YULE LOG

Exotic Cheesecake - Entremets

BOURBON VANILLA CRÈME BRÛLÉE

ORANAIS

COFFEE & GINGER ENTREMETS

VANILLA & CITRUS CAKE

COFFEE-FLAVOURED ICE CREAM

VANILLA BABA AU RHUM

ICE CREAM SANDWICH

PAMP'LOVE

MADAGASCAR BOURBON VANILLA, CARAMEL & MACADAMIA ECLIPSE

VANILLÉA

CHRISTMAS HOT CHOCOLATE WITH GINGERBREAD SPICES

PROFITEROLES WITH VANILLA ICE CREAM

ICED GALETTE

ENTREMETS

MADAGASCAN BOURBON VANILLA, YUZU & TEA ENTREMETS

PLATED DESSERT

ICE CREAM SANDWICH

Marike Van Beurden

Flavor has always been at the heart of my work, as well as the importance of knowing the origin of my ingredients. While I enjoy preparing certain infusions myself, there are moments when a well-crafted flavor fits perfectly. That is why collaborating with Prova Gourmet immediately made sense to me.
We share the same approach: sourcing and creating ingredients with care and intention.

Récompenses

World Chocolate Masters Finalist

Son parcours

Marike van Beurden is an award-winning Dutch pastry chef, consultant, and co-founder of Be Better My Friend, a plant-based butter alternative. She is renowned for her innovative plant-based desserts and chocolates.

A former finalist of the World Chocolate Masters, she has collaborated with leading chefs across Europe and Asia, notably at the Michelin-starred Caprice restaurant in Hong Kong.

Today, she leads international masterclasses and is dedicated to sustainable pastry through consulting and product development on a global scale.

Les recettes du chef

Actualités

3 Easter recipes with unique characteristics

Cinnamon Heart

That's a wrap for the SIGEP World 2026

Noir Absolu

Nos chefs ambassadeurs

Allen

(Hsing Wei Chen)

Son dessert signature

Chocolate Panettone.

Récompenses

Winner of the Salon du Chocolat Tour, France (2016)
2nd place in the Chocolate Panettone Competition, France (2025)

Découvrir

Georgiana

Furdui

Son dessert signature

Coffee and Vanilla Mousse Cake

Récompenses

Best Pastry Chef Instructor in Romania

Découvrir

Romain

Dufour

Son dessert signature

Vanilla knot

Découvrir

David

Alves

Son dessert signature

Glacerie

Découvrir

Tristan

Rousselot

Son dessert signature

The Saint-Honoré

Découvrir

Baptiste

GARCIA

Récompenses

Champion of France for young chocolatiers Rabelais Prize for Young Talent 2024.

Découvrir

Yann

Brys

Son dessert signature

Tourbillon Vanille

Récompenses

Best Craftsman of France

Découvrir

Julien

Perrinet

Son dessert signature

Bourbon Madagascar Vanilla Intense Tart

Récompenses

« Best Chef Awards » 2019

Découvrir

Alexis

BEAUFILS

Son dessert signature

Lemon Tart

Récompenses

World Champion of Sugar Arts 2022

Découvrir

Karina

RIVERA

Son dessert signature

Macarons

Récompenses

Winner of the show "Alex VS America"

Découvrir

Alexis

BOUILLET

Son dessert signature

Mont-Blanc 2.0

Récompenses

World Pastry Champion 2011

Découvrir

Nicolas

BOTOMISY

Son dessert signature

Chocolate

Découvrir

Baptiste

DEPOORTER

Son dessert signature

Easter Flower

Découvrir

Martin

LIPPO

Son dessert signature

Culinary Creations with Liquid Nitrogen

Découvrir

En poursuivant votre navigation sur ce site, vous acceptez l'utilisation de cookies pour nous permettre de réaliser des statistiques de visites. En savoir plus