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!
Chef Sébastien Bouillet in Lyon, and the international consultant Johan Martin open a pop-up around the pastry shop on 16 and 17 October at the Bouillet pastry shop in La Croix-Rousse. A unique opportunity to discover the haute couture pastries of this international ambassador of French know-how!
Laurent Le Daniel, Relais Desserts in Rennes, has just been unanimously elected President of the Confédération de la Pâtisserie. He succeeded Pierre Mirgalet, who had held this position until now.
The tenth season of the "Meilleur Pâtissier" (Best Pastry Chef), the famous show hosted by Cyril Lignac and Mercotte started this Thursday, on M6! This is now followed by "Gâteaux sur commande" (Cakes on Command), a program co-hosted by Marie Portolano and Merouan Bounekraf involving the emblematic candidates of the last 9 years.
La Maison Pierre Hermé recrute deux chocolatiers en CDI au sein de son établissement situé à Wittenheim en Alsace. Les postes sont à pourvoir immédiatement. Vos candidatures à l’adresse suivante : firstname.lastname@example.org
Le Chardon Bleu – Olivier Buisson – recrute un btm pâtissier et une mention complémentaire en pâtisserie. Toutes les informations ici.