After the 8 regional finals which distinguished 16 junior and professional candidates, the national final of the 40th Dessert Championship of France, organized by the CEDUS (Center for Sugar Studies and Documentation), took place on March 25 and 26 at the Paul Augier Hotel and Tourism School, Vocational High School of Nice.
Over two days, the 16 candidates in competition showcased creativity, technique, and audacity to present the most exceptional desserts during this remarkable edition.
It is worth noting that this contest has a notoriety that has revealed 88 French champions and hundreds of talents, some of whom have become influential pastry chefs in the French and international culinary landscape.
This year, the juries, gathered under the presidency of Philippe Conticini, co-founder of the Pâtisserie des Rêves, designated the happy Champions of France of Dessert 2014.
These pastry talents were rewarded for each creating the best plated dessert for 10 people, as well as a second plated dessert for 10 people, crafted from a surprise basket created by the President of the juries.
However, the juniors did not lack creativity around the theme “Tangy Charlotte,” with a basket composed of orange, lemon, citrus, grapefruit, praline, dairy products, gariguette strawberries, not forgetting white and dark chocolate.
Blandin BOUVIER from the Stanislas High School in Villers lès Nancy unanimously impressed the jurors with his recipe “Raspberry Pistachio Delight”. He was awarded the “SUCRE D’OR” Trophy, a medal, a diploma, and a check of 3,000 euros offered by CEDUS.
On the “Professionals” side, it was Jérémy DEL VAL from Restaurant L’Apogée in Courchevel who claimed the gold with his recipe Granny Smith with Thai Broth, Dragon Fruit Freshness. He also won a “SUCRE D’OR” Trophy, a medal, a diploma, and a nice check of 5,000 euros offered by CEDUS.
“This fortieth edition was a real delight for me, during which I met young talents driven by their passion. All candidates, both juniors and professionals, did an outstanding job in terms of both technique and creativity. Their commitment and ability to surpass themselves make them exceptional pastry chefs,” comments Philippe Conticini.
Moreover, this contest has established itself as a friendly meeting between intergenerational teams composed of three pastry chefs. 40 winners from previous editions came to support their successors during this national final and participated in the Champions Challenge.
This anniversary finale of the Dessert Championship of France was a tribute to these talented men and women who have marked the history of Pastry in France.
With two more talents, the story can only get richer.
