- RELAIS DESSERTS
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- RELAIS DESSERTS CHARLES PROUST CONTEST
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For this the 2022 edition, Relais Desserts chose to organise the competition behind closed doors in an intimate atmosphere reserved only for professionals. The Yachts de Paris liner hosted this edition of the awards during which the candidates' creations were evaluated in complete anonymity by a professional jury.
The juries, chaired by Patrick Agnellet, were composed as follows:
Tasting Jury: Patrice Ibarboure, Jean-Paul Hévin, Maxime Frédéric, François Perret and Jeff Oberweis.
Artistic Jury: Etienne Leroy, Franck Michel, Jonathan Mougel, Fabien Emery, Hideki Kawamura and Julien Boutonnet.
This year's theme was: Nature and the candidates had to make an artistic piece as well as a entremets, both with respect to the theme.
The tasting jury assessed the quality of the desserts proposed by the candidates. They took into account the taste qualities but also compliance with the theme.
The tasting prize was awarded to Romain Bert, from the Maison Vincent Guerlais for his entremets Galawhich obtained the highest score in the tasting.
The artistic prize was awarded to Soari Sasaki's Purity which received the highest artistic rating.
The Relais Desserts Charles Proust Trophy was awarded to Soari Sasaki who obtained the highest ranking as a total of the artistic and tasting scores.
2nd prize was awarded to Keita Tanaka of Japan Cake & Confection College for his piece and his Corsican dessert of abundance:
Presentation of the creations by other candidates:
Arnaud FILBET, Le Plaza Athénée - With his creation Quindio :
Kazuya HAGIMOTO, Patisserie Franck Fresson - With his creation Sovéria :
Steven Gerault, Maison Frédéric Cassel - With his creation Biloba :
Congratulations to Xavier Berger who has just passed the demanding MOF tests and is now one of the Meilleurs Ouvriers de France Chocolatiers Confiseurs. Congratulations to him!
Discover Pierre Hermé’s new book, Toutes les saveurs de la vie. The odyssey of a pastry genius. The "best pastry chef in the world" shares the story of the major stages of his life and the keys to his success. He makes discover his travels and his many meetings with producers and artists who inspired him.
The entire pastry family is in mourning since the death of Franck Fresson. Admired for his talent and skill, he will continue to inspire his peers and younger generations for a long time to come.
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.