In this Lyonnais restaurant, you can taste the best flan in France
Are you a fan of flan? Here are two Gault&Millau-referenced restaurants to add to your list of establishments to discover, awarded in the Best Flan in France competition.
A well-browned pastry, a creamy mixture and vanilla beans that add a lot of intensity... The recipe for a perfect flan, which may seem simple on the surface, is actually very complex. So it was to reward the pastry chef with the most precise preparation that the 4ᵉ edition of France's best flan competition was held this weekend, April 19, 2026. Would you like to know where to taste it? For that, you'll have to go to a doubly toqué restaurant in Lyon.
Numerous award-winning flans
Once again this year, the competition attracted a large number of curious onlookers. More than 10,000 gourmets gathered near Place Bellecour in Lyon to discover - and, above all, taste - numerous flans pâtissiers. But among the 74 competitors, one stood out from the rest! Julien Koren, head pastry chef at Léon de Lyon (2 toques). His secret? An ultra-mastered flan, baked at exactly 78 degrees Celsius, with vanilla intensely present throughout.
But Julien Koren wasn't the only winner. While the pastry chef won the prize for the best traditional flan, Stéphanie Tisserand, from the Moon restaurant in Pontoise, took top honors for her creative flan. Other candidates, both amateurs and apprentices, were also among the winners.
Here's the full list of winners:
Traditional flan category:
- Professional: Julien Koren - Léon de Lyon
- Amateur: Alexandre Pluchot
- Apprentice: Luigi Duarte
Creative flan category:
- Professional: Stéphanie Tisserand - Moon à Pontoise
- Amateur: Mickael Robelin
- Apprentice: Bastien Enria
Out of category:
- Jury prize: Virgil Larippe
- Exceptional recipe: Virgil Mercier
