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Monthly archive: april, 2019
Which pair will represent France?
Every two years, during the EUROPAIN Show, the Mondial des Arts Sucrés reveals international talents in Pastry.
Le 15 may next, the DGF School will welcome the 4 mixed teams are in contention to represent France in 2020 by securing their place in the final.
Selection tests : a free theme where each team has 10 hours of work, to present 7 plated desserts, 4 entremets, 1 piece of sugar and 1 piece of chocolate. The work will be evaluated on the following 3 criteria: work, tasting and artistic.
Teams :
– Florence Lesage, pastry chef at the Westin Paris Vendôme and Alexis Beaufils, sous-chef at the Bristol Paris.
– Virgilia Lebigre, pastry chef, and Julien Despaquis, chocolatier. Both work for the prestigious Maison CAFFET.
– Elise Guiroy, chef de partie at the Park Hyatt Paris Vendôme and Olivier Laine, chef instructor at the Ecole Ritz Escoffier.
– Pauline Saradin, creative manager at Max VAUCHE Chocolatier and Tony Dessessarts, pastry chef at Laurent SAUTE.
Le Jury :
Two juries, "Work and Artistic" and "Tasting and Artistic", composed of MOF, World Champions and Former Winners of the Mondial des Arts Sucrés: will have the difficult task of selecting the French Team which will join the 15 other teams from around the world in the final.
2019 French Dessert Championship
It was at the Georges Frêche vocational high school in Montpellier (34) that the 45th national final of the French Dessert Championship April 2 and 3, 2019.
Chaired by Pierre HERME – Best Pastry Chef in the World 2016 – the competition saw 8 “junior” candidates and 8 “professional” candidates compete, who gave their all to try to win the 2019 trophy. Two days rich in emotion, intense during which the competitors highlighted their rigor, their technicality but also their audacity to present creations, each more accomplished than the last.
Everyone can be congratulated for their work, the desserts amazed the jury of great professionals and according to Pierre Hermé, these creations could all feature on the menu of starred restaurants.
Freshness of the Maquis – Marie-Diana Bourdil
In the “Juniors” category
Marie-Diana BOURDIL – CFA Médéric – Paris -, is crowned French Dessert Champion with her creation “ Freshness of the maquis", dedicated to the Corsica of its origins.
The Dessert ofSilver amounts to Kevin PELLAN – CFA Commerce and Services- Blagnac (31) for its creation "Granny Smith's Journey."
The Dessert of Bronze is awarded to Edouard LIETAR – MFA Le Fontany – Saint Alban Leysse (73) for its creation “Like a Mushroom.”
The Angels’ Share – Yoann Normand
In the “Professionals” category
Yoann NORMAND – Pastry Chef of the Restaurant Les Crayères – Reims (51), is crowned French Dessert Champion with his creation "The Angels' Share."
The Dessert ofSilver amounts to Yu TANAKA – Pastry Chef of the Restaurant Epicure – Hôtel Bristol – Paris, for his creation “Childhood Memory”.
The Dessert of Bronze is awarded to Aurélien TROUSSE – Pastry Chef of the Restaurant La Coquillade Village – Gargas (84) for his creation “ Chocolate-dairy tart, apricots, pine seeds, tarragon.
Two special prizes were also awarded to two students from the Lycée Georges Frêche, which organized this final with a masterly hand.
Clerk Award: Estelle LOPEZ
Room Prize: Leslie MARTIN.
13th French Cup for Young Chocolatiers and Confectioners
For this 13rd edition, the 27 young competitors – including a high percentage of young girls – had the following themes: "The World of the Little Prince"When we discover the artistic pieces, it is obvious that Saint Exupéry's hero inspired them.
In addition to the artistic piece, they had to present a creation of two-layer candies "Gianduja honey ganache" and confectionery based on fruit caramel.
They are also assessed on technology and their motivations for preparing for this competition.
For this 13th edition, the jury was chaired by Jean-Charles Balthazard, and Nicolas Cloiseau MOF and director of the Maison du Chocolat.
Photo: Dominique Santrot
Gold Medal: Dani Pierard – Servigny lès Sainte Barbe (Moselle). Dani also won the Saveurs Cup and the technology diploma.
Silver Medal: Killian Perez – Paris
Bronze Medal: Camille Chazelle – Saint Georges en Couzan (Loire). Camille also won the Artistic Presentation Cup.
The “First Step” diploma rewards the best young person under 20, and it is Eva Sautron – Clermont Ferrand (Puy de Dôme) who leaves with this first recognition of her professionalism.
Public session of the French Academy of Chocolate and Confectionery
The March 26 2019, Katherine Khodorowsky, President, recalled that the only philosophy ofAcademy is to give meaning to one's actions and positions in complete independence:
– Drawing on the best of tradition to accompany the best of modernity
– Develop and support the values of quality and excellence
– Ensure the defense and promotion of traditional French chocolate and confectionery.
She then announced the creation of a Ethics Commission co-hosted by academics Nico Regout and Michel Barel.
Then it was time to officially welcome the 5 new academics.
Then, 2 communications allowing the knowledge sharing were made around the themes: "How chocolate from around the world says "thank you" to Switzerland for its technical inventions" by Lise Luka and "The Art of Confectionery or the Praise of Patience" by Rémi Henry.
Le Academy Award - Guy Urbain was handed over to the Calisson, this little sweet jewel of Provençal culture which is the pride of our national heritage throughout the world.
Jean-Pierre Borrelly, Ambassador of Calisson d'Aix en Provence and Serge Billet, MOF pastry chef, Provost of the Brotherhood of Companions of Calisson d'Aix received the prize with great emotion.
This emotional day ended with the award ceremony for the 13th French Cup for Young Chocolatiers and Confectioners.
The winners of the Academy Award – Guy Urbain and the medalists of the 13th French Cup for Young Chocolatiers and Confectioners. Photo by Dominique Santrot.