DICK MIDDELWEERD VS
Id e n t i t y
issue 7 EN
I T ’ S
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CHEF'S SPECIAL
SURF & TURF
Dick Middelweerd - De Treeswijkhoeve**
Same Style different identity
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C L U B C H A U D D E VA N T
A L A CARD
5 Dutch winners of 2020
Velvet collection
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HOT IN STOCK
CRUMBS
Sense by Chaud Devant
Crumbs Noth sea chefs: Philip Claeys
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haud Devant feels like family. The mutual
for my team, create beautiful products and make a
bond in our team is extra important now, as is
small contribution to a better world. I have an enormous
our commitment to our customers. We have a
amount of respect for the resilience and creativity of
long lasting relationship with many of them, and that’s
all chefs and hospitality industry entrepreneurs. I’m
especially valuable now. While sitting in our empty
confident and hopeful about the future, where being
(company) restaurant I realise even more acutely how
together will be valued more than ever. I hope that this
lucky we were.
situation will ultimately create more connection and
I am thankful that I was able to offer my people a fresh,
awareness of what’s truly important in life. Do good in
organic, vegetarian lunch here every day, prepared by
all you do!
our very own chef. And proud that we could organise
Bianca van der Lee
charity dinners with top chefs here. I want to do good
CEO / Founder
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DICK MIDDELWEERD VS IDENTITY A Y EA R AGO, WE SP O K E TO DICK M I D D E LW E E R D I N H I S BE AU T I F U L T WO- S TA R R E S TAU RA NT, DE TREESWIJK HO EVE * * , I N WAALR E ( T H E N E T H E R L AN D S ) . D I CK I S A MA S TE R I N THE K ITC HEN AN D A M AS T E R I N T R AI N I N G C H E F S . T H E FACT TH AT THE HO SPITALIT Y I N D U S T RY H AS H AD TO C LO S E I T S D O O RS F O R T H E S ECOND T IME MAT TERS A GREAT D E AL TO H I M , E S P E C I ALLY W H E N I T C O ME S TO TH E YOU NGER GEN ERATIO N .
“W
e’re a family business. The restaurant was
contemporary variant. It’s reasonably
founded by Anne-Laura’s parents, and we
healthy, not too heavy and contains
subsequently worked with them for ten years.
lots of vegetables. I’m always eager to
That’s already quite a unique situation, in my opinion. At the time,
learn and study all the techniques.
de Treeswijkhoeve was a good mid-range restaurant. We weren’t
Something good has come out of all the
exactly sure which direction we wanted to head in. When you’re
trends that have emerged. I like the fact
young, you are much more uncertain and I often asked myself
that the classic preparation techniques
whether I was on the right track. At one point we earned that star
are making a comeback and that the
and the course was more or less set for us. After that, everything
younger generation is eager to discover
gained momentum. The most important thing is that we do what
them. Our dishes reflect my identity.
we enjoy - that's what it's all about, in the end.’
Take the vegetables from our own vegetable garden, for example - that still
‘I USED TO HAVE A VERY POOR DIET, BUT I DID LIKE THE VEGETABLES FROM GRANDAD'S GARDEN.’
comes from my grandparents’ era. I used to have a very poor diet, but I did like the vegetables from grandad's garden. The vegetables that we grow ourselves and that come from our growers simply
‘De Treeswijkhoeve has a fairly recognisable cuisine: it has
have much more flavour. The trips we
a classical basis, which has been modernised into a lighter,
go on with the family also influence our
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C H E F ’ S
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cuisine. The journey that I went on in order to learn my profession
Sometimes I really have to slow them
has helped shaped me. When I was fourteen, I started working at
down and force them to rest for an hour
a Chinese restaurant. That was the food I enjoyed the most at the
longer rather than start an hour earlier.
time. I later worked at Okura - my love for Asian food is still there.’
I want them to realise that doing so
‘I have inherited values such as ‘treat others the way you would
might make them more productive and
want to be treated’ and ‘hard work won’t kill you’. The second
creative.’
one is a fine maxim in itself, but I think you need to continuously
‘IT’S ALSO ABOUT RESPECT. REALISING HOW MUCH TIME AND ENERGY IT TOOK THE FARMER TO PRODUCE THESE VEGETABLES.’
think about it.
‘My wife, Anne-Laura manages the
Don't work blindly,
business side of things. It’s true that a
but organise things
chef should also have an entrepreneurial
more logically. I
spirit, and that’s something I try
want to protect
to convey to the younger ones.
myself and my
Remember to factor in your purchase
environment; both
costs, for example. I also think about
my family and the
sustainability. Can we use leftover
team I work with. I
products in staff food or in an amuse
think that getting
bouche? That's how I was brought up -
on well with each other is very important. After all, we spend
you don't just throw food away. It’s also
so much time together. I notice that I often have to protect the
about respect. Realising how much time
younger ones from themselves, because they just keep on going.
and energy it took the farmer to produce
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these vegetables. I also try to pay regular visits to suppliers with the youngsters. That way, they see that a lot of effort goes in and that they put as much love and passion into their product as we do into cooking.’ ‘The best part of what I do is motivating the youngsters and giving them good supervision. I want to help them make the right decisions for everyone's future. It’s important to be bold enough to point out the weak spots at work and make them realise, for example, that ‘something’s wrong, either in your head or in your structure’. Sometimes, someone needs to calm down and get out of a certain flow before they can succeed at something. I used to get angry, but now I have much more patience. Anger has a negative effect, and I like to find a fresh,
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calm mindset.’ ‘If I hadn't become a chef, I'd be in music by now. I have always had an affinity for music, and I used to be a DJ. I would like to work in radio again. I sometimes visit radio 538 with Guus (Meeuwis). The atmosphere there - it’s so happy - and preparing for that kind of programme, that’s something I really enjoy. In the end, I became a chef through a career aptitude test. I started training
‘I LIKE TO FIND A FRESH, CALM MINDSET.’
as a chef when I was 15. I have to say, I enjoyed cooking straight away and I was definitely very
lucky to have the right teachers. But I never expected things to turn out this way.’
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HE’S CHARISMATIC, WARM AND PURE, JUST LIKE HIS TWO-STAR RESTAURANT, DE TREESWIJKHOEVE** IN WAALRE (THE NETHERLANDS). IN THIS VIDEO, MICHELIN-STAR CHEF DICK MIDDELWEERD GIVES YOU A TOUR IN HIS KITCHEN AND PICKS MUSHROOMS IN THE FOREST OF THE PROVINCE OF BRABANT WITH HIS SOUS CHEFS. WATCH THE VIDEO ON OUR YOUTUBE CHANNEL.
CHECK OUR YOUTUBE CHANNEL
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S U R F
&
T U R F
SAME STYLE DIFFERENT IDENTITY Our Biker FX, but in a ladies’ version. It features the same elements and waffle fabric, producing a rugged, authentic look. The jacket is tailored, creating a charming, feminine fit. The double stitched seams 4
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S U R F
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C L U B
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s view inter These e don were e en th e betw nd o c nd se first a . s n ow l o ckd
D E V A N T
D’OUWE TRAMHALTE
DUTCH CHAMPIONSHIPS TEACHER – STUDENT The team from Restaurant d’Ouwe Tramhalte, consisting of Rob
restaurant like this with such a young
Wijnen (teacher) and Timon Verhees (student), won the Cooking for
team. That we truly work together and
Student and Teacher Dutch Championships last January.
everyone is equal in the kitchen. And
This competition was previously known as the Bronze Chef’s Knife.
winning such a competition makes me proud as well, of course.’
W
hat makes you two the best teacher and student partnership?
Timon: ‘That I’ve achieved what I have
Rob: ‘We really listen to each other, both adore cooking and
up to now, and everything that I learned
complement each other. As a teacher you can’t be headstrong. If we’re not
from Rob.’
one hundred percent behind a dish, it won’t work. Then I may be the chef, but it won’t matter. The last place where I apprenticed is de Treeswijkhoeve restaurant in Waalre. Dick Middelweerd (the chef there) showed me how to be a good teacher. If he gave you a dressing down, you knew it was your fault; unfortunately, this isn’t the case at lots of establishments. It’s also important to keep things fun and have a drink together after work, for example.’ What is your “take away” from these corona times? Rob: ‘Have more peace of mind. And make sure people aren’t working overtime as much.’ What is it you are most proud of? Rob: ‘The fact that we can run a tramhalte.nl
and is now cooking at the starred restaurant Monarh in Tilburg.
‘D
id you expect to win this prize?’ ‘No, not at all. I
was the only one who was not sponsored by a restaurant and had to take everything with me from home. Possibly I believed I could be victorious before the competition
SEBASTIAAN FOLLONG
began, because I had prepared
DUTCH CHAMPIONSHIPS FOR YOUNG CHEFS
well. But when we finished cooking,
Sebastiaan Follong won the Dutch Championships for Young Chefs last
dish and the jury came by to evaluate
January. He can proudly claim the title of best chef in the Netherlands
the food, I didn’t feel that way
under 25. Follong used to work at three-star restaurant De Leest, which
anymore. They spent a long time with
closed its doors at the end of last year,
the other candidates; with me they
everyone had to stand next to their
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were gone in no time and they said: “This isn’t that good, overall it was meh.”
But that quickly got boring. I felt like
I wanted the Earth to swallow me whole and thought I’d go crazy. I was very
I was at a dead end when I wanted to
sullen, walked over to my girlfriend and friend and said: “Let’s pack up our
keep going.’
stuff, we’re going home.” But my friend convinced me to stay for the award
‘How do you see the future?’
ceremony. You can just imagine the relief and euphoria I felt when my name
‘I think that many restaurants will
was called. It was a complete surprise!’
close and the good restaurants will
‘The “cuisson” was particularly good, wasn’t it?’ ‘Yes, the way my meat
gain the upper hand. There will be
and fish were cooked was excellent. We got lamb, and it wasn’t a particularly
more organic restaurants and fewer
good piece of lamb. The meat was rather grey and tough, so it was difficult
chain restaurants. The number of
to see and feel when it was done. It was quite a challenge to get it right. But
foodies will increase and more people
cooking meat is my thing; I’m pretty good at it. And fish and sauces are
will value high-quality food. I hope this
my other specialties. The jury tried to mislead me by saying: “I’d put the
happens here as well because I think
meat back in the pan, if I were you, because it’s not right yet.” Luckily I was
it’s a good development. Personally,
stubborn and followed my instincts. There’s yet another example that you
I hope to have my own booming
have to keep believing in yourself. And anyway, I’d rather lose after making
restaurant, with a concept where
my own wrong decision than because I acted on someone else’s opinion.
guests leave saying “what an amazing
Then I’d have to shoot myself.’
night!”’ The quality of the food must be
‘What do you think will always stay with you from the lockdown?’
the priority, but above all it has to be a
“I remember being able to sleep late for once and watch a series on Netflix.
super awesome experience!’
GAULT&MILLAU DISCOVERY OF THE YEAR Zoë Jonker is the Gault&Millau Discovery of the Year. She runs the Sal do Mar restaurant in Rhenen together with her husband, Ralph Jonker. Zoë gained her first experience as a chef at Het Kalkoentje in Rhenen, before moving on to large establishments such as Ciel Bleu, Oud Sluis, De Kromme Dissel and The Jane. Now she wields the scepter in the kitchen of Sal do Mar restaurant together with her sous chef, Michelle Smit.
‘W
hy do you think you were named Discovery of the Year,
nice to be noticed. We are always very
and what does this mean for you personally and for your
critical of ourselves, and we have
restaurant?’ ‘It was very unexpected. We try to entertain our guests and
guests tell us we should be proud of
give them a wonderful evening, have them experience delicious flavours and
what we’re doing and should learn
go home feeling great. When they recall their meal we hope they think “this
to accept compliments. I suppose it
was worth every penny”. We weren’t going for this honour, but it’s certainly
cuts both ways: we remain humble,
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>
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> but sometimes we think “maybe it wouldn’t be so bad to be at the forefront for
were receiving. The first weekend things
once”. Of course a star would be nice, but we prefer for people to come for us
took some time getting used to, but we
and our concept and not due to a star. Though this evening by Gault&Millau
soon made everything corona-proof.
was truly exceptional!’
One change we kept after the reopening
‘Then came the coronavirus. What was that like for you? What is your
was that we are servicing less tables
“take-away” from these times?’ ‘Business was extremely good in January
than before. And I don’t think we’ll ever
and February; then everything collapsed in the third week of March. We were
return to our previous level. In the past
planning on upgrading the menu and seeing how it would be received by our
we were all running around too much
guests. We had come up with a plan and had adapted our staff accordingly. The
and didn’t have enough time for our
Sunday we were forced to close was intense, and it all had to happen within
guests, which is something we really
a half an hour. We spent Monday dumbstruck, sitting on the couch; but that
do want to have. After all, that makes
same evening we began changing our mindset. We had compiled a three-course
us who we are. We also don’t want
take-away menu for Thursday, Friday and Saturday. For the first few weeks
shifts because we prefer it when people
we placed a gift card in the box for a free aperitif at the restaurant. It was our
hang around for a while and socialise.
way of thanking our customers for remaining loyal to us. On Sunday we had
We’re not in business to become rich
the Sunday Chill with “easy-going food”, which we thought be fitting a lazy
but rather to give our guests a rich
Sunday. It went so well that it became total chaos. So then we quickly had to
experience...”
switch gears again. The menu was too complicated for the number of orders we
saldomar.nl
‘W
hat prompted you to participate in such
a competition?’ Dennis: ‘I like participating in these kinds of competitions because they allow you to get the best out of yourself. You can push yourself to a higher level and learn something about yourself. I want to share these kinds of experiences with the people in my team. It helps you in your career. Having discipline is the main thing. Once you’ve learned
HET ROODE KOPER GOLDEN CHEF’S HAT
that and applied it in your kitchen,
The team from Het Roode Koper in Ermelo, consisting of chef Dennis
types of competitions has helped
van den Beld, sous chef Michel Oude Booijink and apprentice Tomas
ensure that I always have enough
Nipius, won the Golden Chef’s Hat 2020 last January. According to the
apprentices to choose from. It’s part
jury, the team from the Roode Koper was the most consistent in its
of how I teach people. Although I
cooking and turned out well-balanced dishes.
must admit that I’ve grown in that
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you’re already three steps ahead. I think that participating in these
respect, too. I used to be too tough on the youngsters. When you get older you realise that this isn’t helpful at all.’ ‘Why do you think you won?’ Dennis: ‘Because we always try to get the very best out of ourselves and we were absolutely in it to win it. As strange as it may sound, I
INCHOC DOBLA PASTRY BATTLE
think it was also because we were
The Dobla Pastry Battle Netherlands was won by Leendert and his daughter
pretty relaxed this time around.
Ailean Klaassens. Ailean works as a pastry chef at two-star restaurant Pure
We had little time to prepare. I’m a
C in Cadzand. We spoke with this dynamic duo in the heart of InChoc, the
perfectionist, which can make me
family business that thinks, dreams and breathes chocolate.
too focused. You transfer this kind of stress to the rest of the team. And there was no time for that in
‘W
here does your passion for baking come from?’ Leendert: ‘Cooking is in my blood. Food has always been very important in my parents’ house.
this competition.’
It’s not haute cuisine but it is quality and honest food. I ultimately went to school
‘What are your ambitions for
to become a chef but always “gravitated” to the dessert section in the kitchen.
the future?’ Dennis: ‘Getting two
Precision is even more important in baking compared to cooking. It’s pure
stars. That should be possible,
craftsmanship, which I love. Ailean studied to become a pastry chef in Belgium.
even though I am very happy with
She’s at the beginning of her career now and is already a better pastry chef than
one star. I keep pushing myself to
I am. She doesn’t say much, you hardly hear her, but her work is always done.
achieve more. Because Het Roode
As her father I am enormously proud of her, and I know that what she’s already
Koper is also a hotel, I have to
accomplished is quite exceptional because I’m in the same field.
take lots of aspects into account.
Ailean: ‘I knew I wanted to be a pastry chef when I was very young. When I was
This means that I can’t always
14 I went to Bruges to study baking science and had to do an internship as
do what I want in culinary terms.
well. I worked weekends at Landgoed Lauswolt. I think it’s great that restaurant
That’s why having a standalone
Pure C has a separate pastry department. Dessert is the “poor relation” at many
restaurant in the country with my
restaurants, and that’s a shame. Because we are able to focus on this lovely art,
name on is a dream of mine.’
we can create some excellent desserts.
Michel: ‘I want to continue
‘What are your plans for the future?’ Leendert: ‘InChoc is going to undergo a
improving. To grow, become better
major renovation; everything will look completely different in a month. I think it
and create the best version of
would be nice to make our craft visible to customers below in our shop. And who
myself.’
knows, perhaps someday add a delicatessen for our son Ian. I’d love for our kids
Tomas: ‘I start working at two-
to join the business, but they certainly shouldn’t feel obligated to do so.’
star restaurant de Treeswijkhoeve
Ailean: ‘I hope the pastry shop sector will flourish in the Netherlands. At the
in Waalre next week. I’m looking
moment it’s still not receiving enough attention in my opinion. It’s appreciated
forward to meeting new people
more in countries like Belgium and France, where there is a pastry shop in every
and gaining new insights.’
village and they make everything themselves. I do believe that a positive change is afoot, though. I think more restaurants will have their own pastry department in the future. As to myself, right now I’d like to above all gain some more experience. In the future I think it would be fun
roodekoper.nl
to be part of the family business.
Chaud Devant 15
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inchoc.nl
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H O T
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S T O C K
Flavour with spice, serve with love! With the new Sense clothing line, Chaud Devant has opted for the ultimate blend of class and comfort. The line is specially made for serving staff and is as feminine as it is practical, as comfortable as it is stylish. The Sense collection is extensive, with various distinctive items and styles that go together perfectly. This makes it possible to combine the different products to create a totally unique style. Every item is named after a spice to reflect the tasteful character of the collection. The material chosen for our Sense collection is stretch jersey, featuring fine knitwear of the highest quality and an excellent stretch. This produces a highly comfortable fit for all items. The fabric used is made in Italy and has a trendy, matte look that gives the collection both elegance and a quality look & feel.

TOP SAFFRON BLACK #824 | XS-3XL
JUMPSUIT PEPPER BLACK #826 | XS-3XL
DRESS GINGER BLACK #822 XS-3XL
SKIRT CUMIN BLACK #827 | XS-3XL
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C R U M B S
# S T R O NG SE RV ICE Customer contact is always at the heart of our business. In this day and age, maintaining good contact with our customers and business partners is more important than ever. We really need each other's support, motivation and trust. Our enthusiastic, skilled team gives everyone a friendly welcome.
FX FEEL FLEX! The FX fabric is used for various items in our collection, from chef's uniforms to service blouses. This fabric is made from yarn from recycled plastic bottles, combined with Tencel. The jersey fabric resulting from this composition is flexible, environmentally friendly and lightweight. It provides good freedom of movement and is both fast-drying and crease-resistant. Tencel also has a cooling, absorbent effect. In addition to the beautiful cut of the modern Fratello jacket, these properties ensure optimal comfort in the kitchen.
MORE FX AT CHAUDDEVANT.COM
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C R U M B S
FABRIC M AKES SENS E Our Sense collection is made from stretch jersey. High-quality, fine knitwear with an excellent stretch, which creates a high level of comfort. Silhouettes are refined, as the stretch fabric shapes and reshapes
COME CLOSER
lines and profiles. Easy care is another important feature of this fabric: it’s crease-resistant and
Our washable face masks, specially designed for the hospitality
quick-drying.
industry, are available in various designs. Match them to your Chaud Devant look. Available in two different models.
BYCATCH O F T HE DAY Filip Claeys on North Sea Chefs ‘we need to learn to eat what the fisherman catches and not make him catch what we want to eat’. This is the slogan of the North Sea Chefs. In our video, Filip Claeys discusses the
Extra comfort
origins of North Sea Chefs and the importance of this
Quick drying
organisation’s existence.
Wrinkle free
CHECK VIDEO HERE Sustainable production
North Sea Chefs makes effort to make lesserknown, unloved fish species and bycatch caught by Belgian fishermen popular. Using creative recipes and technical sheets, we encourage other chefs, amateur chefs and consumers to handle this respectfully caught fish and bycatch responsibly. On the one hand because these fish have so much more to offer than most people think, and on the other hand out of respect. Respect for the local fish generally, and in particular fish such as dogfish, tub gurnard, weever, pouting, haddock and squid.
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Environmentally friendly Other co lo available rs on request!
K N O C K
NEXT ISSUE:
K N O C K
CE LEB RATIO N
SPECIAL THANKS
Dick Middelweerd Restaurant De Treeswijkhoeve ** Sebastiaan Follong Rob Wijnen & Timon Verhees Restaurant D’Ouwe tramhalte Zoë & Ralph Jonker Restaurant Sal do Mar Dennis van den Beld, Michel Oude Booijink & Tomas Nipius Restaurant Het Roode Koper Leendert & Ailean Klaassens InChock Filip Claeys Restaurant De Jonkman** North Sea Chefs
PHOTOGRAPHY & VIDEO
Jaap van Beukel (coverfoto), P&I Studio Diemen, SHO Marketing Solutions, Adrian Sommeling, Fikret Koc Media, Eliyha Altena, Ivo Reichgelt Rolf de Ruiter Laura Spijker Susan de Keizer
ARTWORK & LAY-OUT
Creative Keet, Laura Spijker, Arienne Smith
COPY
Bianca van der Lee, Susan de Keizer
AND
All models & Team Chaud Devant
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DISCLAIMER Chaud Devant Original Chefwear cannot be held liable for any discrepancies and/or adaptations made to text and/ or graphic representations in this catalogue (including images and photographic material).
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