Relais Desserts Charles Proust Competition
Due to the coronavirus sanitary crisis, the contest scheduled in June 2020 has been cancelled. The next edition will take place in 2020.
An illustrious competition
The Relais Desserts Association has put the Charles Proust competition back in the spotlight since 2006. Therefore this pastry historic and prestigious competition has been called the Relais Desserts Charles Proust Competition ever since. It invites talented pastry professionals every even year at the Paris Chocolate Trade Show.
An illustrious competition
The Relais Desserts Charles Proust event is one of the competitions pastry chefs love most.
As the emblem of a whole profession for close to fifty years, the competition was taken over in 2006 by Relais Desserts, which combines high expectations of quality and creativity therefore asserting the level of excellence of the competition. Relais Desserts brings a new dimension to the competition in choosing to organize it every other year in public, at the Paris Chocolate Trade Show.
Relais Desserts Charles Proust competition, a gourmet and highly technical contest, has revealed its newbatch of future stars of desserts.
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
From its origins up to today
The Charles Proust Relais Desserts competition has been the Pastry Chefs’ favorite contest for half a century.
The Relais Desserts Association, with the support of the Marnier-Lapostolle Products Company chose the Chocolate Trade Show 2006 to revive this awesome competition, open to all chocolate and ice-cream makers.
History of the competition:
Saint Michel: In 1871, it was one of the first mutual insurance companies that eventually became the only Pastry cooks association. Its purpose: to promote progress in pastry, find the pastry cooks jobs and pass on traditions.
Charles Proust: For over 30 years, one of the famous Saint Michel’s Day presidents.
Charles Proust competition: When Charles Proust died in 1952, the competition was created to carry on his memory.
Charles Proust competition 1st edition: 1953, in Paris.
The jury consisted of renowned pastry chefs (Messieurs Tholonniat, Franchiolo, Deblieux and Delaveyne). The winner of this first edition was Camille Laffetat. The Marnier-Lapostolle Products Company was already a sponsor back then and also present through Jean Guillou, contestant at the time, who became “Meilleur Ouvrier de France” (a high honor meaning Best Craftsman of France) in 1955 and later Pastry Chef for the brand for several years.
1981: The Relais Desserts Association is created. In 2006, it consisted of 85 prestigious Pastry Chefs from all over the world.
1994: The Chocolate Trade show got its start: of course, Saint Michel, the Relais Desserts association and the Marnier-Lapostolle Products Company, they were all there for this first meeting.
1997: At this last edition, the winner was Eddie Benghanem (currently Pastry Chef for the Trianon Palace in Versailles). Jean-Paul Hévin was president.
2006: On October 28 2006, the Relais Desserts association, together with the Marnier-Lapostolle Products Company decided to revive the competition for the 12th edition of the Chocolate Trade Show in Paris.
2014: The Charles Proust competition changed its name to become the Relais Desserts Charles Proust Competition.
2006: Winner: Julien Boutonnet
2008: Pit Oberweis presided. Winner: Daisuke Tomita on the theme “ Christmas throughout the world in the 21stcentury”.
2010: Gérard Bannwarth presided. Winner: Christophe Renou on the theme “Valentine’s Day today”.
2012: Pierre Hermé presided. Winner: Paul Klein on the theme “La Fontaine’s fables”.
2014: Christophe Michalak presided. Winner: Tatsuya Onishi on the theme “Dali and his works”.
2016: Jacques Bellanger presided. Winner: Nicolas Riveau on the theme “Arts and Crafts, French Heritage”.
2018: Frédéric Cassel presided. Winner: Keita Ishiguro on the theme “Comics”
Find in the last special edition of Fou de Pâtisserie, the Pastry chefs Tour de France, a beautiful source of inspiration for your summer sweet breaks.
Palace’s pastry is now available in a take-away version, as suggested by François Perret (Le Ritz Paris) or Matthieu Carlin (Hôtel de Crillon). On the menu: iced cups, mores and tacos revisited.
Many books of recipes of confined pastry chefs are available in our booksellers. Let’s talk about "Fait maison" by Cyril Lignac, " Plats de Chefs à la Maison" by Annabelle Schachmes, " A la Maison, 60 recettes de chefs au foyer" by Victoire Loup.
La pâtisserie Marc Ducobu à Waterloo en Belgique recherche un pâtissier à partir de septembre. Envoyer CV et lettre de motivation à email@example.com
Pierre Hubert, installé à Dijon, recherche un Chocolatier. Toutes les informations ici.