2012 French Dessert Championships: the winners!
After 8 regional finals crowning the achievements of 16 junior and professional candidates, at the end of March the best plated desserts of France were selected. We look back to an extraordinary event known today as one of the references in sweet-toothed gastronomy!
It is the only competition to encourage the art of dessert-making in catering by choosing the best Pastry Chefs of France. Since its creation, no fewer than 220 pastry chefs have been rewarded and 3,200 desserts prepared. After an initial selection based on application forms, chosen candidates participate in regional finals (eight stages in January and February). The winners of each event then take part in the national final. For its 38th event, the 2012 French Dessert Championships organized at the end of March by the Centre dâ€™Ã‰tudes et de Documentation du Sucre (Cedus), supported by Franceâ€™s Department of Education and partnered by Les vergers Boiron for several years now, really pulled all the stops.
Following on from Pierre HermÃ©, Christophe Michalak, Michel Roth and FranÃ§ois Adamski or Christelle Brua and SÃ©bastien Bras, Anne-Sophie Pic chaired this yearâ€™s proceedings at the Grand Finale 2012, at the FranÃ§ois Rabelais catering college in Lyon-Dardilly: 16 candidates (8 juniors and 8 professionals out of 120 competitors initially entered in the regional selections).
The program: 4:30 of competition with an open and a set heat, the latter consisting of a dessert to be made from surprise ingredients concocted by Madame Pic, the three-star Michelin chef from Valence in France. For juniors, a mixture of peanuts, dried nuts, limes, Les vergers Boiron pineapple carpaccio, raspberries, rhubarb, and Ghana Barry milk chocolate couverture. For seasoned professionals, an assembly of whole hazelnuts, muesli mix, Menton limes, Les vergers Boiron frozen blueberries, white chocolate couverture, green aniseed, and matcha green tea.
For Anne-Sophie Pic, chef at the Maison Pic restaurant in Valence, â€the dessert needs to be good right from the first spoonful. The French Dessert Championships reflect the importance of plated desserts. In recent years, desserts have become essential and run 100 percent in parallel with cooking trends. Gourmet pleasure has made a comeback. Nowadays, the frontier between cooking and pastry-making is blurring. Here we had really talented chefs competing. The best of them showed simplicity but not forgetting technique. That is what creates the emotion I am looking for in a dessert.â€œ â€Two candidates from the juniors could have joined the professional category. The professionals delivered gourmet yet simple desserts for the set test then very varied designs in terms of form, texture and taste with most contestants producing great results working with fruit,â€œ commented Anne-Sophie Pic.
All competitors could use Les vergers Boiron products however they wished. The flavor and ease of use of these products gave free rein to the pastry Chefâ€™s imagination, with no hassle, allowing them to maintain total technical control over the production of a recipe.
- Gold dessert: Valentin AndrÃ© (Le Touquet catering college- France) â€“ using Les vergers Boiron mandarin puree.
- Silver dessert: JÃ©rÃ©my Cauchoix (Quercy PÃ©rigord catering college, Souillac-France) â€“ using Les vergers Boiron coconut and passion fruit purees and pineapple carpaccio.
- Bronze dessert: Damien Gendron (CFA de la Chambre des MÃ©tiers et de lâ€™Artisanat des CÃ´tes dâ€™Armor, Ploufragan-France) â€“ using Les vergers Boiron pineapple, passion fruit and mango purees and pineapple carpaccio.
- Gold dessert: Philippe Le Deuc (second at Traiteur LenÃ´treâ€™s product research and development unit in Plaisir-France) â€“ using Les vergers Boiron apricot and mango purees.
- Silver dessert: Thomas Wasson (Le Radio restaurant in ChamaliÃ¨res-France) â€“ using Les vergers Boiron passion fruit and mango purees.
- Bronze dessert: JÃ©rÃ©my Del Val (Le Saint Martin restaurant in Vence-France).
The hedonistic food par excellence, the dessert has always been synonymous with discovering new tastes and delighting the eyes and the taste buds. Over the centuries, the art of French pÃ¢tisserie has become the reference. French Pastry-Chefs are now masters of daring recipes, fantasy visual effects and culinary know-how. The great French names, working in the best restaurants in France and abroad, contribute to the reputation of pÃ¢tisserie the way the French do it. The French Dessert Championships contribute to discovering the talents of tomorrow, always maintaining the ever higher standards of the art of pÃ¢tisserie Ã la franÃ§aise. Let's wish these new Champions all the success they deserve and a long career!
Make a date for April 2013 for the 39th final of the French Dessert Championships at the Louis Guilloux Vocational College in Rennes (Ille-et-Vilaine), France. Registrations from September 1 2012 to December 4 2012.