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<http://schema.org/articleBody> "Perfectie en vernieuwing zijn de sleutelwoorden van patissier en chocolatier Joost Arijs. \n <div class=\"paragraph paragraph--type--text paragraph--view-mode--full\">\n \n <div class=\"clearfix text-formatted field field--name-field-text field--type-text-long field--label-hidden field__item\"><p>In 2011 opende hij samen met zijn vriendin Elke De Baerdemaeker een eigen patisserie/chocolaterie zaak in Gent. Die werd al snel uitgeroepen tot de beste patisserie van Belgi\u00EB door restaurantgids Gault & Millau. </p>\n\n<p>No nonsense patisserie, geen extreme of zware smaakcombinaties, geen gekke tierlantijntjes of drukke decoraties. Alles draait hier om de puurheid van de ingredi\u00EBnten, verfijnde smaken en texturen. </p></div>\n \n </div>\n"@nl , "Perfection et innovation sont les mots-cl\u00E9s du p\u00E2tissier-chocolatier Joost Arijs. \n <div class=\"paragraph paragraph--type--text paragraph--view-mode--full\">\n \n <div class=\"clearfix text-formatted field field--name-field-text field--type-text-long field--label-hidden field__item\"><p>En 2011, il a ouvert avec sa compagne Elke De Baerdemaeker sa propre p\u00E2tisserie/chocolaterie \u00E0 Gand. Sa boutique a rapidement \u00E9t\u00E9 \u00E9lue \u00ABmeilleure p\u00E2tisserie de Belgique\u00BB par le guide gastronomique Gault & Millau. </p>\n\n<p>P\u00E2tisserie sans chichis, point d\u2019associations de saveurs lourdes ou extr\u00EAmes, point de folles sophistications ou d\u2019exub\u00E9rantes d\u00E9corations. Ici, tout est puret\u00E9 des ingr\u00E9dients, subtilit\u00E9 des saveurs et raffinement des textures. </p></div>\n \n </div>\n"@fr , "Perfection and innovation are the core values of pastry chef and chocolatier Joost Arijs. \n <div class=\"paragraph paragraph--type--text paragraph--view-mode--full\">\n \n <div class=\"clearfix text-formatted field field--name-field-text field--type-text-long field--label-hidden field__item\"><p>In 2011, he opened his own patisserie/chocolaterie in Ghent. Together with his partner Elke De Baerdemaeker. Long before, their new endeavor was named the best patisserie in Belgium by restaurant guide Gault&Millau. </p>\n\n<p>No-nonsense pastry is his trade. You will find no extreme or indigestible flavour combinations, no silly frills or exaggerated decorations here. His creations are all about pure ingredients and refined tastes and textures. </p></div>\n \n </div>\n"@en , "Perfecci\u00F3n y renovaci\u00F3n son las palabras clave del repostero y chocolatero Joost Arijs. \n <div class=\"paragraph paragraph--type--text paragraph--view-mode--full\">\n \n <div class=\"clearfix text-formatted field field--name-field-text field--type-text-long field--label-hidden field__item\"><p>En el a\u00F1o 2011 abri\u00F3 junto con su novia Elke De Baerdemaeker su propia reposter\u00EDa/chocolater\u00EDa en Gante. En muy poco tiempo fue proclamado el mejor repostero de B\u00E9lgica por la famosa gu\u00EDa de restaurantes Gault & Millau. </p>\n\n<p>Una confiter\u00EDa en serio, sin recetas extremas o pesadas, oropeles ni interiorismo recargado. Aqu\u00ED de lo que se trata es de realzar la pureza de los ingredientes y ofrecer refinados sabores y texturas. </p></div>\n \n </div>\n"@es , "Die Kernbegriffe von Konditor und Chocolatier Joost Arijs sind Perfektion und Innovation. \n <div class=\"paragraph paragraph--type--text paragraph--view-mode--full\">\n \n <div class=\"clearfix text-formatted field field--name-field-text field--type-text-long field--label-hidden field__item\"><p>2011 er\u00F6ffnete er zusammen mit seiner Freundin Elke De Baerdemaeker in Gent eine eigene Konditorei/Chocolaterie. Schon bald hatte Gault-Millau sie zur besten Konditorei Belgiens gek\u00FCrt. </p>\n\n<p>Schlicht und einfach eine gute Konditorei: keine extremen oder schwierigen Geschmackskombinationen, keine verr\u00FCckten Schn\u00F6rkeleien oder \u00FCberm\u00E4\u00DFigen Dekorationen. Bei allen Produkten geht es um die Reinheit der Zutaten, um raffinierte Geschmacksrichtungen und Texturen. </p></div>\n \n </div>\n"@de .