Excellence
of pastry

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. 

Artisanal ice cream at its peak. In France, more than 300 million liters of ice cream are consumed each year, and the premium artisanal segment is growing by about 12% per year, especially in large cities. Summer remains the queen season for ice cream makers, who compete in creativity to offer new fragrances. Exotic fruits, fresh herbs, salty-sweet pairings: artisanal ice cream has never been closer to fine pastry.