After a four-months regional selection, the final round of the 11th Competition took place at the Bakery and Pastry School of Paris on May the 25th. Heighten apprentices baked their croissants under the attentive look and supervision of the Isigny Sainte-Mere Jury, composed of renowned Chefs Cyrille Van Der Stuyft, Mickaël Chesnouard and Christophe Cressent for their prestigious title of Meilleurs Ouvriers de France.
Initiated by Isigny Sainte-Mere together with the French AAINB, L’Association Nationale des Professeurs de Boulangerie, this competition is dedicated to highlight the transmission of French traditions and know-how as well as the excellence of raw ingredients such as Isigny Sainte-Mere AOP butter (AOP: Appellation d’Origine Protégée, Protected Denomination of Origin). Isigny AOP puff pastry butter is a lactic butter specially developed by the cooperative for professional use (puff pastries and Danishes) and which distinguishes itself for its remarkable plasticity and extensibility in layering and rising processes. It benefits from the AOP denomination, an official European mark of quality guaranteeing the milk has been collected from authentic producers in the terroir, exclusively from pasture-fed cows in the Manche and Cotentin departments and gone through the traditional slow maturation of the cream (16 to 18h). Combining the AOP standards with the strict features required for pasty applications, Isigny Ste-Mère AOP puff pastry butter also provides pastries with a subtle and inimitable scent and flavour of fresh butter!
This year, Lucile Arondel, student at the School Louis Guilloux in Rennes, won the first prize of the competition, followed by five other finalists:
- Second Prize: Théo Grandemange, Alsace Lorraine / Franche Comté
- Third Prize: Emeric Wypych, Nord-Pas-de-Calais / Picardie / Champagne-Ardenne
- Fourth Prize: Stéphane Giroud, Rhône-Alpes
- Fifth Prize: Anaëlle Gigout, Alsace Lorraine / Franche Comté