Panem opens its doors to you
Enter the heart of our company:
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.
On May 15th , the DGF School will host the 4 mixed teams that are in the running to represent France in 2020 by securing their place in the final.
Selection rounds : a free theme where each team has 10 hours to present 7 plated desserts, 4 entremets, 1 sugar sculpture, and 1 chocolate sculpture. The work will be evaluated on the following 3 criteria: technique, taste, and artistry.
The 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.
The 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
The 45th national final of the French Dessert Championship took place at the Georges Frêche vocational high school in Montpellier (34) on April 2nd and 3rd, 2019.
Chaired by Pierre HERME – World's Best Pastry Chef 2016 – the competition saw 8 "junior" candidates and 8 "professional" candidates compete, giving their all to try and win the 2019 trophy. Two days full of emotion, intense during which the competitors highlighted their rigor, their technical skill 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 “ Fraicheur du maquis ”, dedicated to the Corsica of her origins.
The Silver Dessert award goes to Kevin PELLAN – CFA Commerce et Services- Blagnac (31) for his creation “The Journey of Granny Smith”.
The Bronze Dessert is awarded to Edouard LIETAR – MFA Le Fontany – Saint Alban Leysse (73) for his 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 “La part des Anges”.
The Silver Dessert award goes to Yu TANAKA – Pastry Chef of the Epicure Restaurant – Hotel Bristol – Paris, for his creation “Childhood Memory”.
The Bronze Dessert is awarded to Aurélien TROUSSE – Pastry Chef of the Restaurant La Coquillade Village – Gargas (84) for his creation “ Chocolate-milk 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 13th edition, the 27 young competitors – a large percentage of whom were girls – chose the theme: "The World of the Little Prince" . When one discovers their artwork, it is clear 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
On March 26, 2019, Katherine Khodorowsky , President, reiterated that the Academy 's sole philosophy is to give meaning to its 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 an Ethics Commission co-chaired by academics Nico Regout and Michel Barel.
Then it was time to officially welcome the 5 new academics.
Next, 2 communications allowing the sharing of knowledge were made around the themes: "How chocolate from all over 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.
The Guy Urbain Academy Prize was awarded to the Calisson , this sweet little 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 emotionally charged day ended with the awards 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.