Adrien Petitgenêt crowned Grand Prix Pâtiss'Art winner
Pastry chef at the Cures Marines Hôtel & Spa, Trouville-sur-Mer, Adrien Petitgenêt won the prestigious Pâtiss'Art Grand Prix at the second edition of the show in Deauville.
Adrien Petitgenêt puts Normandy in the spotlight. The head pastry chef at the Cures Marines in Trouville-sur-Mer has just won the prestigious Grand Prix Pâtiss'Art, awarded at the eponymous show in Deauville. It's an accolade for this young talent, who won over an exceptional jury presided over by Maxime Frédéric, an emblematic figure in French pastry-making.
A nun like no other
The competition, which brought together five finalists from all over France, posed a major challenge: to revisit the religieuse, a great classic of pastry-making, in two versions - one boutique, faithful to tradition, and the other free, modern and daring. Under the watchful eye of the jury, Adrien Petitgenêt stood out with a creation as delicate as it was delicious, combining a balance of flavors, technical mastery and visual elegance. His interpretation won over Maxime Frédéric and the members of the jury, who were seduced by the coherence and accuracy of his proposal.
From the South to Normandy, a path to excellence
Originally from Provence, Adrien Petitgenêt cut his teeth in Paris before moving to Normandy, where he now works as head pastry chef at Les Cures Marines. In this prestigious setting, he has developed a pastry inspired by Normandy's terroir and proximity to the sea, blending freshness, refinement and technical skill. This victory, the fruit of rigorous work and passion, crowns several years of demanding standards and creativity.
A prize for talent and rigor
The Grand Prix Pâtiss'Art is a real springboard for professional pastry chefs, a meeting place for tradition and innovation. For Adrien Petitgenêt, it represents national recognition and a gateway to new perspectives. Its success also illustrates the vitality of Normandy's gastronomic scene, driven by a new generation of chefs committed to both the terroir and modernity.
