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17 September 2021
Created in 2013 by the Relais Desserts Association, the Prix d’Excellence are awarded to individuals whose talents have been recognised by their peers and the public.

This year, the entire French and international patisserie profession gathered together in the Pavillon Gabriel to attend the Gala Dinner and the prizegiving ceremony.The ceremony was organised by Vincent Guerlais, Chairman of Relais Desserts.

Here are the 2021 prizewinners:

Prix d’Excellence, Patisserie-based pastry chef: Yann Brys

Prix d’Excellence, International promotion of patisserie: Johan Martin

Prix d’Excellence, Hospitality & Catering: Nicolas Lambert

Prix d’Excellence, Outstanding career: Pitt Oberweis

Prix d’Excellence, Outstanding artisan: A new prize instigated by Vincent Guerlais, who is passionate about selecting and working with exceptional products. To recognise artisans working day after day to grow or produce the finest products, allowing our pastry chefs to create exceptional cakes and pastries.

  • The Bourseau flour mill, Loire Atlantique
  • La Maison Charteau, salt producer, Guérande
  • Louise-Anaïs Viard, soft fruit producer, Marne
  • Marcel Santini, from Confiserie Saint-Sylvestre, Corsica
  • Mathieu Vermes, rhubarb producer in the Domaine de la Source, Somme

Prix d’Excellence, Young Talent: Simon Buguet, at Alban Guilmet

5 candidates went head-to-head on 7th September at the École Lenôtre. The test was to produce a fig-based entremets and a small chocolate piece.

Congratulations to all the winners!

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