Pierre Hermé, Philippe Conticini, Claire Damon, Nina Métayer, François Perret, Jeffrey Cagnes, Maxime Frédéric, Julien Alvarez ... The cream of French pastry - more than 400 guests - was gathered this Monday evening, at the Théâtre de la Madeleine ( Paris 8th) for the launch of the Fou de Pâtisserie Trophies.
Imagined by the team of the eponymous magazine, launched in 2013 by Julie Mathieu Muriel Tallandier, these prizes, which are intended to be awarded every year, have rewarded the best sweet creations of the year, divided into twelve categories (pastries, bûche , frozen creation, with fruits, chocolate ...).
The bûche by Michaël Bartocetti (on the left) and the frozen Frenchies by Emmanuel Ryon and Olivier Ménard.
Pastry Crazy
For each category, the
Fou de Pâtisserie
editorial
team made a preselection of four creations made by chefs working in France (shops, hotels, laboratories). All of them (except the public prize) were tasted blind, over two afternoons, by a jury composed of 16 members: renowned chefs (Éric Frechon, Stéphanie Le Quellec, Arnaud Donckele ...), journalists and culinary authors. At the end of the tastings, each juror secretly voted for his eleven favorite pastries, under the watchful eye of the bailiff master Simonin.
The 48 nominated, women and men, Parisians and provincials, heads known as young hopefuls, were presented Monday evening in front of a profession which seemed delighted to meet again and to see its creativity and its dynamism justly celebrated by a major ceremony.
The 12 prizes
Rice pudding and passion fruit caramel from Utopie bakery (left) and Isatis Roll from Yann Couvreur.
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The viennoiserie (tied):
Rice pudding and passion fruit caramel by Erwan Blanche and Sébastien Bruno (Utopie Bakery, Paris) and Isatis Roll by Yann Couvreur (Paris).
The bakery creation:
White cheese tart by Maxime Frédéric (Cheval Blanc Paris).
Chocolate creation: Chocolate
tart 2.0 released by Clément Higgings and Aurélie Poletto (Bricoleurs de Douceurs, Marseille).
The fruit creation:
Strawberry tart, orange blossom and Iranian pistachios by Myriam Sabet (Maison Aleph, Paris).
The travel cake:
Vanilla cannelé by Pascal Hainigue (Bristol, Paris).
Responsible pastry making:
Paul by Marie Dieudonné (Sucré Coeur, Paris).
The chocolate bar:
Praline - Corn - Soufflé by Edwin Yansané (Edwart Chocolatier, Paris).
The frozen creation:
Frenchies glacés by Emmanuel Ryon and Olivier Ménard (Une Glace à Paris, Paris).
The log:
Yule
log
by Michaël Bartocetti (Four Seasons Georges V, Paris).
The revelation:
Vanilla and caramel eclair by Maxence Barbot (Shangri-La Paris)
La Madeleine du Jury:
Brioche au lait by François Perret (Ritz Paris Le Comptoir)
The Audience Award:
Russian by Jeffrey Cagnes and Philippe Conticini (Paris).
The vanilla and caramel flash by Maxence Barbot (left) and the Russian by Philippe Conticini and Jeffrey Cagnes.
Pastry Crazy