Excellence
of pastry

August, month of curiosity. Away from the hustle and bustle of back to school and big deadlines
Professional women, August is often the month when chefs allow themselves to travel, taste, and
observe. A market in Barcelona, a pastry shop in Tokyo, an ice cream parlour in Naples: these moments
informal immersion often feed the most unexpected creations of the following year.

The Coupe du Monde de la Pâtisserie is getting ready. Qualified during the European selection in January, the French team, composed of Yoan Palamara for chocolate, Abel Nesson for sugar and Axel Lebellanger for ice cream, is actively preparing for the Grand Final which will be held in Lyon in January 2027. An appointment to follow closely. 

Gastronomic tourism, driving force of the sector. According to Atout France, Paris welcomed more than 32 million tourists in 2025, and gastronomy is one of the three main reasons for visiting. For artisanal houses, summer represents a unique opportunity to reach an international audience and to showcase their know-how well beyond their usual clientele.