- RELAIS DESSERTS
- Tasty confessions
- RELAIS DESSERTS CHARLES PROUST CONTEST
- GET DELIVERED
2018 Edition of the Relais Desserts Charles Proust Competition
A gateway to the highly desirable MOF (Best Worker of France) distinction, the Relais Desserts Charles Proust competition took place at the Chocolate Trade Show in Paris on Wednesday, October 31st; 11 young pastry workers were competing in this 2018 edition.
Once more, each candidate in the running at this illustrious contest—re-launched in 2006 by the Relais Desserts Association—tried to show more imagination, more creativity and technique than the other to create pieces as beautiful as gourmet.
The “Dream” recipe and the “Dragon” artistic piece of Keita ISHIGURO, 1st Prize Charles Proust.
Keita ISHIGURO, 1st Prize Charles Proust and undeniable talent of this edition, since Keita also won the People’s Prize, the Artistic Prize and the Tasting Prize. Pastry chef, he has been working at East Gallery in Tokyo since 2014.
The “Baker Street” recipe and the “Sherlock Holmes” artistic piece of Ludovic DUFILS, 2nd Prize Charles Proust.
The “Chestnut Nugget” recipe and the “Abstract… Stroke of a pen” artistic piece of Enzo ROUSSEL, 3rd Prize Charles Proust.
“The Spip” recipe and the “Marsupilami” artistic piece of Pierre-Henri ROULLARD, Press Prize.
- 1st Prize Charles Proust
- People’s Prize
- Artistic Prize
- Tasting Prize
with his “Dream” recipe and his “Dragon” artistic piece
- 2nd Prize Charles Proust
with his “Baker Street” recipe and his “Sherlock Holmes” artistic piece
- 3rd Prize Charles Proust
with his “Chestnut Nugget” recipe and his “Abstract… Stroke of a pen” artistic piece
- Press Prize
with his “The Spip” recipe and his “Marsupilami” artistic piece
Les 4e Prix ex-aequo du Concours Relais Desserts Charles Proust 2018
Photos © Studio des Fleurs
Take advantage of the summer to discover the artisanal ice cream of Relais Desserts members.
Exceptional flavours for unforgettable moments of pleasure ….
Find here the list of our members.
The Gambero Rosso Guides here reviewed the "meilleures pâtisseries d'Italie" attributing the maximal note (Three Cakes) à 29 chefs italiens don’t : Andreas Acherer, Luigi Biasetto, Fabrizio Galla, Luca Mannori, Ingino Massari et Roberto Rinaldini. Bravo à eux !
Christelle Brua, former pastry chef of the Pré Catalan and then of the Elysée, elected best pastry chef of the world restaurant in 2018, opened her first chocolate factory on rue du Cherche Midi: Madame Cacao, undeniably a new gourmet address to discover!
La maison Zanin recrute pour son laboratoire de Sallanches un Second pâtissier en CDI – 39h. Toutes les informations ici !
La maison Ducobu, en Belgique, recrute sur différents postes. Toutes les informations ici.