Symbols of our gourmet breakfasts, the croissant and chocolate bread are the undisputed stars of Viennese pastriesA recent study (done by CHD Expert) indicates that 60% of French buy a “classic” pastry at least once a week, while 25% of French people buy an American pastry.
Every moment has its own treat... pastries for breakfast and American pastries for afternoon tea
The Christian Bourquin High School in Argeles-sur-Mer (66) hosted the regional final on February 27, 2020, chaired by Olivier Bajard.
In the "Juniors" category, Léa MISSUD from CFA Occitanie in Nimes (30) won first prize with her "Or noir du Ventoux". In the "professional" category, Laéticia MEKNASSI from Chèvre d'Or in Eze (1) – with her "Verger du fruit interdit" – was selected for the National Final in Rouen (06).
The MFR le Fontanil de Chambéry Saint Alban Leysse (73) hosted the regional final on February 19, 2020.
In the "Juniors" category, Lou LEVASSEUR from the Chamalières Hotel School (63) won first prize with his "Peppered Pineapple". In the "Professionals" category, Sébastien PARIS, from the Les Morainières restaurant in Jongieux (1) – with his "Sunday Morning with the Family" – was selected for the National Final in Rouen (73).
After reappointing Katherine KHODOROWSKY as president for the next 3 years, the General Assembly of theAcademy elected 4 new academics on January 21.
Patrick Lasseigne: Head chocolatier at the Chocolaterie Excellence Yves Thuries in Marsac
Christophe Meyer: Pastry chef, chocolatier, ice cream maker at Pâtisserie Christian in Strasbourg
Thierry Papereux: Artisan chocolatier and confectioner in Montpellier
Richard Sève: Master chocolatier and pastry chef in Lyon.
It is a long-standing partnership that links the Equipment Manufacturers and the Compagnons du Devoir et du Tour de France and more particularly their Institute of Taste Professions.
A great testimonial about their participation in Europain, and the loan of equipment that allowed them to run their stand with on-site production of snacks and pastries.