• en
    • fr

- RELAIS DESSERTS CHARLES PROUST TROPHY-

24 Nov. 2015

A true indicator of talent, the famous challenge, held every other year, did not fail to reveal its share of future talents during the 20th Salon du Chocolat.

 

The Japanese chef Tatsuya Onishi was nominated as the winner of the Relais Desserts Charles Proust Trophy for 2014!

 

 

Tatsuya Onishi with Frédéric Cassel (left), President of Relais Desserts, and Pit Oberweis (right), Honorary President and former President of Relais Desserts, who worked towards the renewed success of the trophy.

Tatsuya Onishi with Frédéric Cassel (left), President of Relais Desserts, and Pit Oberweis (right), Honorary President and former President of Relais Desserts, who worked towards the renewed success of the trophy.

 

 

Relais Desserts and Grand Marnier, partner of the trophy, elected him as the winner of this fifth edition held last October 29th during the Salon du Chocolat in Paris.

The prestigious international competition also confirmed the interest of the public, who came in great numbers to take part in the event.

 

Tatsuya Onishi, who works at Motomachi Cake in Kobe (Japan), won the final of the challenge thanks to his talent and know-how against 14 contenders from France, Belgium, Italy and Japan. All contenders came to present their creations to an expert jury presided by Jean-Paul Hévin this year.

Nicolas Boussin (MOF) and Tatsuya Onishi.

Nicolas Boussin (MOF) and Tatsuya Onishi.

 

 

Contenders expressed their creativity by producing an art piece on the theme of “Dali and his work”. They offered an extraordinary tasting session on the theme of praline chocolate cake with a hint of Grand Marnier liquor. The prize was attributed to the chef getting the highest number of points on the two criteria of taste and art. Innovation and originality were also important criteria to get points.

 

From left to right, the three winners of this 2014 edition: Étienne Leroy (3rd prize), Tatsuya Onishi (1st prize) et Seiji Takishima (2nd prize).

From left to right, the three winners of this 2014 edition: Étienne Leroy (3rd prize), Tatsuya Onishi (1st prize) et Seiji Takishima (2nd prize).

 

From left to right: Frédéric Cassel, Jean-Paul Hévin (President of the jury for this edition), Étienne Leroy and Marc Sorrel-Déjerine, Director of the Wine and Gastronomy department at Grand Marnier.

From left to right: Frédéric Cassel, Jean-Paul Hévin (President of the jury for this edition), Étienne Leroy and Marc Sorrel-Déjerine, Director of the Wine and Gastronomy department at Grand Marnier.

 

All candidates with the members of the jury.

All candidates with the members of the jury.

 

 

 

The competition was tight indeed as all creations presented by the young pastry chefs were found of great quality by the jury, both in terms of taste and design.

Detail of Tatsuya Onishi's work, winner of the Relais Desserts Charles Proust 2014 Trophy.

Detail of Tatsuya Onishi’s work, winner of the Relais Desserts Charles Proust 2014 Trophy.



 

The dessert created by Tatsuya Onishi.

The dessert created by Tatsuya Onishi.

 

 

 

Prize list of the Relais Desserts Charles Proust 2014 :

1 – Tatsuya Onishi, from Motomachi Cake in Kobe

2 – Seiji Takishima, from Imperial Hotel in Tokyo

3 – Étienne Leroy, from Hotel du Cap Eden Roc in Antibes

 

Detail of Seiji Takishima's work, second prize.

Detail of Seiji Takishima’s work, second prize.

 

 

Detail of Seiji Takishima's dessert.

Detail of Seiji Takishima’s dessert.

 

 

The dessert by Étienne Leroy, 3rd prize.

The dessert by Étienne Leroy, 3rd prize.

 

 

Detail of Étienne Leroy's work, who also won the prize of the most artistic piece.

Detail of Étienne Leroy’s work, who also won the prize of the most artistic piece.

 

 

 

The Prize for the most artistic piece was attributed to Étienne Leroy, from Hotel du Cap Eden Roc in Antibes.

The Tasting Prize was attributed to Florian Gruffat, from Patisserie Pascal Caffet in Troyes.

The Press Prize goes to Damien Benetot, from patisserie Benetot in Dole.

The Prize of the Public goes to Fabrice Pleinchene (on page 1), from the École Nationale Supérieure de la Pâtisserie in Yssingeaux.

 

Detail of the dessert by Florian Gruffat, Tasting Prize.

Detail of the dessert by Florian Gruffat, Tasting Prize.

 

 

Detail of the dessert by Damien Benetot, Press Prize.

Detail of the dessert by Damien Benetot, Press Prize.

 

 

Dali and his work (detail) by Fabrice Pleinchene, Prize of the Public.

Dali and his work (detail) by Fabrice Pleinchene, Prize of the Public.

Detail of the dessert by Fabrice Pleinchene.

Detail of the dessert by Fabrice Pleinchene.

 

 

X
- Enter Your Location -
- or -